LIBRARY OF CONGRESS. 
Chap, -^"ii 3 5^5 

Shelf jD ^ h 



UNITED STATES OF AMERICA. 

9— 17S 



THB 



FRDITS AND FRULT/ TREES 



AMERICA; 



OK, 



THE OmjTURE, PROPAGATION, AND MANAGEMENT, IN THB GARDEN AND 
OECHAKD, OF FRUIT TREES GENERALLY; 



DESCRIPTIONS OF ALL THE FINEST VARIETIES OF FRUIT 
NATIVE AND FOREIGN, CULTIVATED IN THIS COUNTRY ' 



/ 






BY A^J^'DOWNING. 



ICBKnPONVINa MRMBER OF THE ROTAL BOTANTO 80CIETT OF lONUOK ; AND OS THS 

nOaXICULTURAL SOCIETIES OF BERLIN ; TUE LOW COUNTRIES ; MASSAOSIT- 

WTTS ; PENNSYLVANLA. ; INDIANA ; CINCINNATI, »i'0 



What wondrous life is this I lead? 
Eipe apples drop about my head; 
The luscious clusters of the vine 
Upon my mouth do crush their wine; 
The nectarine and curious peach 
Into my bands themselves do reach. 

Mabtsu. 



BKVI6ED AND COEBKCTKD BT 

CHARLES DOWNING. 



NEW YOEK: 
JOHN WHiEY & SON, 535 BROADWAY. 

1866. 



l>^ 



SB 3^5- 



21182 



Sntfirad Aocurdlng to Act of Congress, in the year 1867, ly 

JOHN WILEY, 

Id tho Clerk'i* Office of the District Conrt of the United Stf.tes, for the Southern DiatriM 
of New Yolk. 




t. ORAIOHBAD, "IVfrTEK AND STERBOTTMW, 

Ciirton BiiilSina. 
81, 88, and Sfi Centre street. N. Y. 



TO 

MAESHALL V. WILDEK, Esq., 

PBX8IDENT OF TUB 

/'U.££«A0HUSETT3 HORTICULTURAL SOCIETY, 
THIS yOLUUE IS DEDICATED, 

BY HIS FRIEND, 

THE AUTHOR 



PREFACE. 



A MAN bom on the banks of one of thu noblest and most fruit- 
ful rivers in America, and whose best days have been spent in 
gardens and orchards, may perhaps be pardoned for talking 
about fruit-trees. 

Indeed the subject deserves not a few, but many words. "Fine 
fruit is the flower of commodities." It is the most perfect union 
of the useful and the beautiful that the earth knows. Trees 
full of soft foliage; blossoms fresh with spring beauty; and, 
finally, — fruit, rich, bloom-dusted, melting, and luscious — such 
are the treasures of the orchard and the garden, temptingly 
offered to every landholder in this bright and sunny, though 
temperate climate. 

"If a man," says an acute essayist, "should send for me to 
come a hundred miles to visit him, and should set before me a 
basket of fine summer fruit, I should think there was some pro- 
portion between the labour and the reward." 

I must add a counterpart to this. He who owns a rood of 
proper land in this country, and, in the face of all the pomonal 
riches of the day, only raises crabs and choke-pears, deserves 
to lose the respect of all sensible men. The classical antiqua- 
rian must pardon one for doubting if, amid all the wonderful 
beauty of the golden age, there was anything to equal our deli- 
cious modern fruits — our honeyed Seckels,and Beurres, our melt- 
ing Rareripes. At any rate, the science of modern horticulture 
has restored almost everything that can be desired to give a 
paradisiacal richness to our fruit-gardens. Yet there are many 
in utter ignorance of most of these fi'uits, who seem to live 
under some ban of expulsion from all the fair and goodly pro- 
ductions of the garden. 

Happily, the number is every day lessening. America is a 



« PBEFACE. 

young orchard^ but when the planting of fruit-trees in one of ihe 
newest States numbers nearly a quarter of a million in a single 
year ; when there are more peaches exposed in the markets of 
New York, annually, than are raised in all France; when Ame- 
rican apples, in large quantities, command double prices in Eu- 
ropean markets; there is little need for entering into any praises 
of this soil and clin»ate generally, regarding the culture of fruit. 
In one part or another of the Union every man may, literally, sit 
Lnder his own vine and fig tree. 

It is fortunate for an author, in this practical age, when his 
subject requires no explanation to show its downright and direct 
usefulness. When I say I heartily desire that every man should 
cultivate an orchard, or at least a tree, of good fruit, it is not 
necessary that I should point out how much both himself and 
the public will be, in every sense, the gainers. Otherwise 
I might be obliged to repeat the advice of Dr. Johnson to one 
of his friends. "If possible," said he, "have a good orchard. 
I know a clergyman of small income who brought up a 
family very reputably, which he chiefly fed on apple dump- 
lings." (!) 

The first object, then, of this work is to increase the taste foi 
the planting and cultivation of fruit-trees. The second one is to 
furnish a manual for those who, already more or less informed 
upon the subject, desire some work of reference to guide them 
in the operations of culture, and in the selection of varieties. 

If it were only necessary for me to present for the acceptance 
of my readers a choice garland of fruit, comprising the few sorts 
that I esteem of the most priceless value, the space and time to 
be occupied would be very brief. 

But this would only imperfectly answer the demand that is 
at present made by our cultivators. The country abounds with 
collections of all the finest foreign varieties ; our own soil has 
produced many native sorts of the highest merit ; and from all 
these, kinds may be selected which are highly valuable for every 
part of the country. But opinions differ much as to the merits 
of some sorts. Those which succeed perfectly in one section, 
are sometimes ill-adapted to another. And, finally, one needa 
some accurate description to know when a variety comes into 
bearing, if its fruit is genuine, or even to identify an indifterent 



PREFACE. VI 

kind, in order to avoid procuring it again. Hence the numbci 
of varieties of fruit that are admitted here. Little by little I 
have summoned them into my pleasant and quiet court, tested 
them .as far as possible, and endeavoured to pass the most 
impartial judgment upon them. The verdicts w^ill be found in 
th© following pages. 

From this great accumulation of names, Pomology has be- 
come an embarrassing study, and those of our readers who 
are large collectors will best understand the difficulty — nay, the 
impossibility of making a work like this perfect. 

Towards settling this chaos in nomenclature, the exertions of 
the Horticultural Society of London have been steadily directed 
for the last twenty years. That greatest of experimental gardens 
contains, or has contained, nearly all the varieties of fruit, from 
all parts of the world, possessing the least celebrity. The vast 
confusion of names, dozens sometimes meaning the same varie- 
ty, has been by careful comparison reduced to something like 
real order. The relative merit of the kinds has been proved 
and published. In short, the hoiticultural world owes this So- 
ciety a heavy debt of gratitude for these labours, and to the 
science and accuracy of Mr. Robert Thompson, the head of its 
fruit-department, horticulturists here will gladly join me in bear- 
ing the fullest testimony. 

To give additional value to these results, I have adopted in 
nearly all cases, for fruits known abroad, the nomenclature of 
the London Horticultural Society. By this means I hope to 
render universal on this side of the Atlantic the same standard 
names, so that the difficulty and confusion which have always 
more or less surrounded this part of the subject may be hereafter 
avoided. 

These foreign fruits have now been nearly all proved in 
this country, and remarks on their value in this climate, de- 
duced from actual experience, are here given to the public. To 
our native and local fruits especial care has also been devoted, 
Not only have most of the noted sorts been proved in the gar- 
dens here, but I have had specimens before me for comparison, the 
growth of no less than fourteen of the different States. There 
are still many sorts, nominally fine, which remain to be collect- 
ed, compared, and proved; some of which will. undoubtedly de- 



VUl PREFACE. 

serve a place in future editions. To the kindness of pcraolo' 
gists in various sections of the country I must trust for the 
detection of errors in the present volume, and for information of 
really valuable new varieties.* 

Of the descriptions of fruit, some explanation may be neces- 
sary. First, is given the standard name in capitals, fol- 
lowed by the authorities — that is, the names of authors who 
have previously given an account of it by this title. Below 
this are placed, in smaller type, the various synonymes, or lo- 
cal names, by which the same fruit is known in various coun- 
tries or parts of the country. Thus, on page 429, is the fol- 
lowing : 

Flemish Beautt. Lind. Thomp. 

Belle de Flandres. I Poire Davy. 
Bosch Nouvelle. | Imperatrice de France. 
Bosch. I Foudant Du Bois. 

Bosc Sire. | Boschpeer, 

Beurre Spence (erroneously). 

By this is signified, first, that Flemish Beauty is tho 
standard name of the pear ; secondly, that it has been previ- 
ously described by Lindley and Thompson ; thirdly, that the 
others — synonymes — are various local names by which the 
Flemish Beauty is also known in various places ; and, lastly, that 
by the latter name — Beurre Spence — it is incorrectly known 
in some collections, this name belonging to another distinct 
pear. 

It is at once apparent that one of the chief points of value of a 
book like this, lies in the accuracy with which these synonymous 
names are given — since a person might, in looking over different 
catalogues issued here and abroad, suppose that all ten of the 
above are different varieties — when they are really all difi'erent 
names for a single pear. In this record of synonymes, I have 
therefore availed myself of the valuable experience of the Lon- 

* It is well to remark that many of the so-called new varieties, especially 
from the West, prove to be old and well-known kinds, slightly altered in 
appearance by new soil and different climate. A new variety must possess 
very superior qualities to entitle it to regard, now that we have so many 
fine fruits in our coUections. 



PREFACE. II 

(Ion Horticultural Society, and added all the additional in- 
formation in my own possession. 

Many of the more important varieties of fruit are shown in 
outline, T have chosen this method as likely to give the most 
correct idea of the form of a fruit, and because I believe that 
the mere outline of a fruit, like a profile of the human face, will 
often be found more characteristic than a highly finished portrait 
in colour. The outlines have been nearly all traced directly 
from fruits grown here. They are from specimens mostly 
below the average size. It has been the custom to choose the 
largest and finest fruits for illustration — a practice very likely 
lo mislead. I believe the general character is better ex- 
pressed by specimens of medium size, or rather below it. 

It only remains for me to present my acknowledgments to the 
numerous gentlemen, in various parts of the country, who have 
kindly furnished information necessary to the completion of the 
work. The names of many are given in the body of the vol- 
ume. But to the following I must especially tender my thanks, 
for notes of their experience, or for specimens of fruits to solve 
existing doubts. 

Ii Massachusetts, to Messrs. M. P. Wilder, S. G. Per- 
kins, J. P. Gushing, B. V. French, S. Downer, and G. M. Ho- 
vey, of Boston ; John G. Lee, J. M. Ives, the late Robert Man- 
ning and his son R. Manning, of Salem ; and Otis Johnson, of 
Lynn. 

In Gonnecticut, to Dr. E. W. Bull, of Hartford ; Mr. S. Ly- 
man, of Manchester; and the Rev. H. S. Ramsdell, of Thomp- 
son. 

In New York, to Messrs. David Thomas, of Aurora ; J. J. 
Thomas, of Macedon ; Luther Tucker, and Isaac Denniston, of 
Albany; Alexander Walsh, of Lansingburgh ; T. H. Hyatt, 
of Rochester : R. L. Pell, of Pelham ; G. Downing, of New- 
burgh ; and Wm. H. Aspinwall, of Staten Island. 

In Ohio, to Professor Kirtland, of Gleveland ; Dr. Hildreth, of 
Marietta ; and Messrs. N. Longworth, G. W. Elliott, and A. H. 
Ernst, of Gincinnati. 

In Indiana, to the Rev. H. W. Beecher, of Indianapolis. In 
New Jersey, to Messrs. Thomas Hancock, of Burlington, and J 
W. Hayes, of Newark. In Pennsylvania, to Mr. Frederick 



Brown, and Col. Carr, of Philadelphia. In Maryland, to Lloyd 
N. Rogers, Esq., of Baltimore. In Georgia, to James Camak 
Esq., of Athens. 

^ J. D. 
Highland Gardens, ) 

Ifmobwrgh, N. K, May, IStS. ( 



PREFACE TO THE REVISED EDITION. 



In preparing this revised and corrected edition of tlie " Fruita 
and Fruit Trees of America," no alteration lias been made in 
the general principles of cultivation and propagation, and but 
little in the descriptions of those varieties that are retained ; but 
some, after repeated trial, having proved unworthy of general 
cultivation, have been reduced and put in a class of inferior 
sorts ; some of which, however, have advocates, and succeed in 
particular soils and localities. 

Many new ones of "very good" and "best" quality have 
been added ; some well proved, and others partially so, requir- 
ing more time to give their true merits ; some giving promise 
of excellence, others may prove, when ftilly tested, but of in- 
ferior value. 

Something has been done towards ascertaining synonymes 
and identifying disputed varieties, and great numbers of speci- 
mens compared from various sources; but it requires much 
time and long-continued examinations to accomplish even a 
little by private individuals, where there is so much confusion 
as now exists. Order and accuracy can only be arrived at 
when the dijQferent varieties are well grown in the same soil 
and locality, which could only be realized in an experimental 
garden on a large scale. 

To the many persons in various parts of the country who 
have kindly furnished notes and specimens of numerous fruits, 
we tender our acknowledgments. 

In Massachusetts, to John Milton Earl, Samuel Colton, 
George A. Chamberlain, and George Jacques, Worcester ; J. 
C. Stone, Shrewsbury ; F. Burr, Hingham ; Asa Clement, 
Lowell ; Willis P. Sargent, West Amesbury ; 0. V. Hills, 



sn PREFACE TO THE REVISED EDITION, 

Leoininster ; Dr. L. W. Puffer, Nortli Bridgewater ; Joel Knapp 
Sutton ; and Joseph Merrill, Danversport. 

In Connecticut, to S. D. Pardee and Prof. Eli Ives, New 
Haven ; Sheldon Moore, Kensington ; George Seymour, Nor 
walk ; G. W. Gager, Sharon, and P. S. Beers, Southville. 

In Vermont, to Chauncey Goodrich and Rev. John Wheeler, 
Burlington ; J. M. Ketchum, Brandon ; G. W. Harman, Ben- 
nington ; Buel Landon, Grand Isle, and Albert Bresee, Hub- 
bardton. 

In New York, to Dr. James Fountain, Jefferson Valley; 
S. P. Carpenter, New Ptochelle ; William R. Prince, Flushing ; 
Dr. C. W. Grant, A. Saul, Newburgh ; J. G. Sickles, Stny vesant ; 
Elisha Dorr and Prof. James Hall, Albany ; J. W. Bailey, 
Plattsburgh ; J. Battey, Keeseville ; J. C. Hastings, Clinton ; 
Matthew Mackie, Clyde ; Isaac Hildrcth, Watkins ; T. C. 
Maxwell and Brothers, and W. T. & E. Smith, Geneva ; EU- 
wangcr & Barry, H. E. Hooker, A. Frost & Co., and James 
H. Watts, Rochester ; J. B. Eaton, Buffalo. 

In New Jersey, to Louis E. Berckmans, Plainficld ; William 
Reid, Elizabethtown ; James McLean, Roadstown. 

In Pennsylvania, to Dr. W. D. Brinckle, Philadelphia ; Chas. 
Kcssler and Daniel B. Lorah, Reading ; Dr. J. K, Eshleraan 
and Jonathan Baldwin, Downingtown ; Thomas Harvey, Jen- 
nerville ; Wm. G. Waring, Boalsburg ; Samuel Miller, Leba- 
non ; David Miller, Jun., Cumberland ; D. H. Wakefield, 
Brownsville ; Josiah Hoopes, Westchester. 

In Ohio, to Robert Buchanan, Cincinnati ; D. C. Richmond, 
Sandusky ; A. Tliompson, Delaware ; M. B. Batcham, Colum- 
bus, and N. L. Wood, Smithtield. 

In Illinois, to Dr. J. A. Kennicott, West Northfield ; F. K. 
Phoenix and C. R. Overman, Bloomington ; Arthur Bryant, 
Princeton ; Tyler McWhoiter, Pomeroy. 

In Indiana, to Reuben Regan, Nicholsonville ; John C. Teas, 
Raysville ; Wm. H. Loomis, Fort Wayne. 

In Maine, to S. L. Goodall, Saco. In New Hampshire, to 
Robert Wilson, Keene; and Nathan Norton, Greenland. In 
Canada West, to James Dougall, Windsor ; and William K 
Read, Port Dalhousie. In Michigan, to T. T. Lyon, Plymouth* 
Dr. D. K. Underwood, Adrian. In Iowa, to Henry Avery 



PREFACE TO THE REVISED EDITION. XIH 

Burlington. In Delaware, to Edward Tutnall, Wilmington, 
In Virginia, to H. R. Rohj, Fredericksburgli. In North Caro- 
lina, to G. W. Johnson, Milton. In Kentucky, to J. S. Downer, 
Elkton ; and S. J. Leavell, Trenton. In Missouri, to George 
Hussman, Herrman. In Washington, to John Saul. 

In Georgia, to William N. White and Dr. M. A. Ward, 
Athens ; Richard C. Peters and Wm. H. Thurmond, Atlanta, 
•nd J. Van Beuren, Clarksville. 

Charles Downing 



AJBBHEVIATIONS AND EOOKS aUOTED. 



Arboretum BrUannicum, or the Trees and Shrubs of Britain, pictorially 

and botanicaUy delineated, and scientificallj and popularly described 

by J. C. Loudon. London, 1845, 8 vols. Svo. 
Annates de la Societe dC Horticulture de Faris. — Paris. In monthly Nos. 

Svo. 1827 to 1845. 
Annales de Clnsiitui de Fromont. Pai le Chevalier Soulange Bodin. 

Paris, Svo. 1829 to 1834, 6 vols. 
Adlum. A Memoir on the cultivation of the Vine in America, and the 

best mode of making Wine. By John Adlum. 12mo. "Washing- 
ton, 1828. 
Bon Jard. Le Bon Jardinier, pour I'Annee 1844. Contenant des prin- 

cipes generaux de culture, etc. Par A. Poiteau and M. Vilmorin, 

Paris. 12mo. — yearly volume. 
Busby. A Visit to the principal Vineyards of France and Spaiiu By 

Jaa Busby. New York, 12mo. 1835. 
Bridgeman. The Young Gardener's Assistant. By Thomas Bridgeman. 

Tenth ed. New York, 1844, Svo. 
Baumann's Cat. Catalogue dies Vegetaux en tout genre disponible dana 

I'Etablissement des Preres Baumann, a BolwOler, 1842. 
Coxe. A View of the Cultivation of Fruit Trees in the United States, and 

of the Management of Orchards and Cider. By Wihiam Coxe. 

Philadelphia, 8vo., 1817. 
Chapial. Chemistry applied to Agriculture. By John Anthony ChaptaL 

American ed., 12mo. Boston, 1835. 
Cobbeii. The American Gardener. By Wm. Cobbett. London, 1821. 

12mo. 
Colemnan. Reports on the Agriculture of Massachusetts. By Henry Cole- 
man. Boston, Svo. 1840-41. 
Dom. Gard. The Domestic Gardener's Manual. By John Towers. Lon- 
don, 1839, Svo. 
Dohamel. Traite_des Arbres Fruitiers, par M. Duhamel Dumonceau. Paris, 

1768, 2 vols. 4to. 
Cultivator. The Cultivator, a monthly journal of Agriculture, &c.. Edited 

by Luther Tucker. Albany, continued to the present time, Svo. 
Diel Versuch einer Systematischen Beschreibuug in Deutschland vor- 

handener Kernobstsorten. Von Dr. Aug. Freidr. Ad. DieL 12mo. 

24 vols. 1799— 1S25. 
De Candolle. Physiologie Vegetale, ou Exposition des Forces et des Fonc- 

tions vitales des Vegetaux. Par A. P. De Candolle. Pa''is, 1S32, 

3 vols. Svo. 
— ^^— . Prodromus Systematis Naturalis VegetabiUs. Paris, IS 18 — 

1830, 4 vols. Svo. 
D'Albret. Cours Th^orique et Pritique de la Taille des Arbre> *>»»*•««■» 

Par D'Albret. Paris, 1840 Svo. 



XVI ABBREVIATIONS AND BOOKS QUOTED. 

Forsyth. A Treatise on the Culture and Management of Fruit trees. By 

WUliam Forsyth, 7th ed. London, 1824, 8vo. 
Fhy. Lindley's G aide to the Orchard. American ed. with additions by 

Michael Floy. New York, 1833, 12mo. 
Fessenden. New American Gardener, containing practical directions for 

the culture of Fruits and Vegetables. By Thos. E. Fessenden. 

Boston, 1828, 12mo. 
Gard. Mag. The Gardener's Magazine, conducted by J. C. Loudon, in 

monthly nos. 8vo., 19 vols, to 1844. London. 
Gard. Ghron. The Gardener's Chronicle, and Agricultural Gazette, ed- 
ited by Professor Lindley, a weekly journal, 4to. 6 vols. 1844 to the 

present time. 
Hoare. A Practical Treatise on the cultivation of the Grape Vine on 

open waUs. By Clement Hoare. London. 1840, 12mo. 
Eort. Soc. Cat. See Thompson. 

Sort. Tram. Transactions of the Horticultural Society of London. Lon- 
don, 4to. 1815, and at intervals to the present time. 
ffooker. Pomona Londonensis. By WilUam Hooker. London, 1813, 4to. 
Hayward. The Science of Horticulture. By Joseph Hayward. London. 

1824, 8vo. 
Harris. A Report on the Insects of Massachusetts injurious to Vegeta- 
tion. By Dr. T. W. Harris. Cambridge, 1841, 8vo. 
Eov. Mag. or H. 31. The Magazine of Horticulture, Botany and Rural 

Affairs. Conducted by C. M. Hovey. Bo.ston, 8vo. monthly nos. 

1834 to the present time. 
Johnston. Lectures on Agricultural Chemistry and Geology. By Jas. W. 

F. Johnston. American ed. New York, 12mo. 2 vols. 1842. 
Jard. Fruit. Le Jardin Fruitier, par Louis Noisette, 2 ed. Paris, 1839, 

2 vols. 8vo. 
Knight. Various articles in the London Horticultural Transactions. By 

Thomas Andrew Knight, its late President. 
Knoop. Pomologie, ou description des Arbres Fruitiers. Par Joh. Herm. 

Knoop. Amsterdam, 1771, Fol. 
Ken. The New American Orchardist. By "William Kenrick, Boston, 

1844. 
KoUar. A Treatise on Insects injurious to Gardeners, Foresters and 

Farmers. By Vincent KoUar, Notes by Westwood. London, 

1840, 12mo. 
Lamgley. Pomona, or the Fruit Garden Illustrated. By Batty Langley, 

London, 1729, Folio. 
Lovidon. An Encyclopedia of Gardeumg. By J. C. Loudon. London, 

1835, 1 thick vol. 8vo. 

. An Encyclopedia of Plants. By the same. London, 1836, 1 

thick vol. 8vo. 
. An Encyclopedia of Agriculture. By the same. London, 1831, 

1 thick vol. 8vo. 
Hortus Britannicus. A Catalogue of all the plants in Britain, 

by the same. London, 8vo. 

. . The Suburban Horticulturist, by the same. London, 1842, Svo 

' Tiie Suburban Gardener and Villa Companion. By the sama 

London, 1838, 1842, Svo. 
I Arboretum et Fruticetum Britannicurh. By the same. 8 vols, 

London, 1838, 8vo 
Liebig. Organic Chemist; y in its applications to Agriculture and Physi 

ology. By Justus Liebig. American ed., Cambridge, 1844, 12mo. 
TAnd. A Guide to the Oi oliard and Kitchen Garden, or an account of the 

Fruits and Vegetables cultivated in Great Britain. By Georgs 

Lindley. London, 1831, 8vo. 



ABBREVIATIONS AND BOOKS QUOTED. XVI) 

umdley. Aii I jtroduction to Botany. By John Lindley. London, 1832, 

8vo. 
. An Introduction to the Natural System of Botany. By Johm 

Lindley. London, 1835, 2d ed., 8vo. 
. British Fruits. See Pomological Magazine— it ia the samte 

work. 
— — . The Theory of Horticulture, or an attempt to explain the Ope- 
ration of Gardening upon Physiological Principles. By John 

Lindley.. London, 8vo., 1840. 
. The same work with Notes by A. Gray and A. J. Downing. 

New York, 1841, 12mo. 
L. or Linnd&us. Species Plantarum, 5th ed. Berlin, 1810, 5 vols. 8vo. 
Lelieur. La Pomone Frangaise, ou Traite de la Culture Franjaise, et de 

la Taille des Arbres Fruitiers. Par le Compte LeUeur. Paris 

1811, 8vo. 
&[an. The New England Fruit Book. By R. Manning, 2d ed., enlarged 

by John M. Ives, Salem, 1844, 12mo. 
Man. in H. M. Manning's articles in Hovey's Magazine. 
Mill. The Gardener's and Botanist's Dictionary. By Philip Miller. Ee- 

vised by Professor Martyn. London, 1819, 2 vols. 8vo. 
Michaux. The North American Sylva^ or Descriptions of the Forest Treea 

of the United States, Canada, &c. By A. F. Michaux. Paris, 1819, 

3 vols. 8vo. 
MIntosh. The Orchard and Fruit Garden. By Charles Mcintosh. Lon- 
don, 1819, 12mo. 
N. Dull. (The New Duhamel) Traite des Arbres Fruitiers de DuhameL 

NouveUe edition augmentee, etc. Par MM. Poiteau et Turpin, 

Paris. 5 vols, folio, 1808, et seq. 
Nois. See Jardin Fruitier. 

New England Farmer. A weekly periodical, devoted to Agriculture, Hor- 
ticulture, &c. Boston, 4to., continued to the present time. 
0. Dull. See DuhameL 

Pom. Mag. or P. M. Tbe Pomological Magazine, or Figures and Descrip- 
tions of the most important varieties of Fruit cultivated in Great 

Britain. London, 1828, 3 vols. 8vo. 
Pom. Man. The Pomological Manual. By "WiUiam R. Prince. New 

York, 1831, 2 vols. 8vo. 
Prince. A Treatise on the Vine. By William R. Prince. New York, 

1830, 8vo. 
Prince. A short Treatise on Horticulture, By William Prince. New 

York, 1828, 12mo. 
Phillips. Pomarium Britannicum ; an Historical and Botanical Account 

of the Fruits known in Great Britain. By Henry Phillips. Lon- 
don, 1820, 8vo. 
Poit. or Poiteau. Pomologie Fran§aise. Recueil des plus beaux Fruits, 

cultives en France. Par Poiteau. Paris, 1838, and continued iu 

4to. numbers. 
Rivers. A Dffscriptive Catalogue of Pears, cultivated by T. Rivers. Saw« 

bridgeworth, 1843-44, pamphlet, 8vo. 
Ron. or Ronalds. Pyrus Malus Brentfordienses, or a concise description 

of Selected Apples, with a figure of each sort. By Hugh Ronalds. 

London, 1831, 4to. 
Ray. Historia Plantarum, a John Ray, M.D. London, 3 vols, fohc^ 

1636—1704. 
Revue Eorticole. Journal des Jardiniers et Amateurs. Audot, Editeur 

Paris, 1844, et chaque mois, 12mo. 
Swiizer. The Practical Fruit Gardener. By Stephen Switzi-r, 1724, 

8vo. 



Xriii ABBREVIATIONS AND BOOKS QUOTED. 

Jbrrey <k Gray. A Flora of North America, containing abridged descrip 
tions of all the known plants growing north of the Gulf of Mexico. 
By John Torrej, M.D., and Asa Gray, M.D. New York, vol. 1st 
8vo. New York, 1840, and still in progress. 

Thomp. A Catalogue of the Fruits Cultivated in the Garden of the Ho^ 
ticultural Society of London, 3d ed., London, 1842. [Prepared 
with great care by Robert Thompson, the head of the Fruit De- 
partment.] 

Thaclier. The American Orchardist. By James Thacher, M.D. Boston, 
1822, 8vo. 

Van Mons. Arbres Fruitiers, ou Pomologie Beige Experimentale et Rai- 
sonnee. Par J. R. Van Mons. Louvain, 1835 — 1836, 2 vols. 12mo. 

. Catalogue des Arbres Fruitiers, Descriptif, Abrege. Par J. B. 

Van Mons. Louvain, 1823. 

Wilder, MSS. Manuscript Notes on Fruits. By M. P. Wilder, Esq, 
President of the Massachusetts Horticultural Society. 



ADDITIONAL AUTHORITIES. 

xl. Pom. Album de Pomologie ; in which the fruits of Belgium are 

figured and described. 
An. Pom. Annals of Pomology, a periodical published by royal commis- 
sion, in which choice fruits are figured and described. 
C. E. A. Comice of Horticulture of Angers. 
Eort. The Horticulturist of Rural Art and Rural Taste, 11 vols. 
Cole. American Fruit Book, by S. "W. Cole, Boston, Mass. 
Thomas. American Fruit Culturist, by John J. Thomas, Union Springs, 

New York. 
Barry. The Fruit Garden, by P. Barry, Rochester, New York, 
Waring. The Fruit Grower's Hand-Book, by "Wm. G. Waring, Boals- 

burg, Pa. 
EUioit. American Fruit Grower's Guide, by F. R. Elliott, Cleveland, 0. 
White's Gard. Gardening for the South, by Wm. N. White, Athens, Ga. 
Hov. Mag. The Magazine of Horticulture, by C. M. Hovey, Boston, Mass. 

22 vols. 
N. T. Sort. Rev. New York Horticultural Review, by C. Reagles, New 

York. 
Ad InL Rep. Ad Interim Reports of the Pennsylvania Horticultural 

Society. 
Inter. Rep. Intermediate native fruit reports of the American Pomologi« 

cal Society. 
Qa. Pom. S. Rep. Ad Interim Reports of the Georgia Pomological Sod" 

ety. 
Me. Pom. S. Rep. Annual Report of the Maine Pomological Society. 
Trans. A. Pom. S. Transactions of the American Pomological Society. 
Biv. Cat. Catalogue of A. Bivort, Belgium. 
Pap. Cat. Catalogue of Ad. Papelen, Belgium. 
Leroy's Cat. Descriptive Catalogue by Andre Leroy, Angers, France. 
Pr. Cat. Descriptive Catalogue of Fruits, by Wm. R. Prince, Flushmg 

New York. 
L E. Berckman's MS. Manuscript Notes, by Louis E. Berckman, Plau> 

field, New Jersey. 



ABBREVIATIONS AND BOOKS QUOTED. XIX 

W. D BrincJde's MS. Manuscript Notes, by "W. D. Brinckle, Philadel 

phia. 
R. Manning^s MS. Manuscript Notes, by Robert Manning, Salem, Mass 
A. 11. Ernst MS. Manuscript Notes, by A. H. Ernst, Cincinnati, Oliio. 
R. Buchanan MS. Manuscript Notes, by Robert Buchanan, Cincinnati, 

Ohio. 
Wm. N. White MS. Manuscript Notes, by "Wm. N. "White, Athens, Ga 
J. Van Beuren's MS. Manuscript Notes, by J. Van Beuren, Clarksville, 

Georgia 
K R. Robey MS. Manuscript Notes, by H. R. Robey, Fredericksburg, 

Virginia. 
Sxmuel Miller, Jr., MS. Manuscript Notes, by Samue] Miller, Jr., Cun>' 

berland, Pa. 
/ 8. Downer MS. Manuscript Notes, by J S. Downer, Elkton, Ky 



FRUITS AND FRUIT TREES 



CHAPTER I. 

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

In our survey of the culture of fruits let us begin at tlie be- 
ginning. Gradual amelioration, and the skilful practice of the 
cultivator, have so filled our orchards and gardens with good 
fruits, that it is necessary now to cast a look back at the types 
from which these delicious products have sprung. 

In the tropical zone, amid the surprising luxuriance of vege- 
tation of that gi'eat natural hothouse, nature offers to man, almost 
without care, the most refreshing, the most delicious, and the 
most nutritive fruits. The Plantain and Banana, excellent 
either raw or cooked, bearing all the year, and producing upon 
a rood of ground the sustenance of a family; the refreshing 
Guava and Sapodilla ; the nutritious Bread-fruit ; such are the 
natural fruit trees of those glowing climates. Indolently 
seated under their shade, and finding a refreshing coolness both 
from their ever-verdant canopy of leaves, and their juicy fruits, 
it is not here that we must look for the patient and skilful cul- 
tivator. 

But, in the temperate climates, nature wears a harsher and 
sterner aspect. Plains bounded by rocky hills, visited not only 
by genial warmth and sunshine, but by cold winds and seasons 
of ice and snow ; these are accompanied by sturdy forests, 
whose outskirts are sprinkled with crabs and wild cherries, and 
festooned with the clambering branches of the wild grape. 
These native fruits, which at first offer so little to the eye, or 
the palate, are nevertheless the types of our garden varieties. 
Destined in these climates to a perpetual struggle with nature, 
it is here that we find man ameliorating and transforming her. 

Transplanted into a warmer aspect, stimulated by a richer 
soil, reared from selected seeds, careftilly pruned, sheltered and 
watched, by slow degrees the sour and bitter crab expands into 
a Golden Pippin, the v/ild pear loses its thorns and becomes a 
Bergamotte or a Beurre, the Almond is deprived of its bitterness, 
and the dry and flavorless Peach is at length a tempting and 
delicious fruit. It is thus only in the face of obstacles, in a 
climate where nature is not prodigal of perfections, ard in the 

I 



2 PRODUCTION OF NEW VARIETIES. 

midst of thorns and sloes, that man the gardener arises and 
forces nature to yield to his art. 

These improved sorts of fruit which man every where causes 
to share his civilization, bear, almost equally with himself, the 
impress of an existence removed from the natural state. AVhen 
reared from seeds they always show a tendency to return to a 
wilder form, and it seems only chance when a new seedling is 
equal to, or surpasses its parent. Removed from their natural 
form, these artificially created sorts are also much more liable to 
diseases and to decay. From these facts arises the fruit-garden, 
with its various processes of grafting, budding and other means 
of continuing the sort ; with also its sheltered aspects, warm bor- 
ders, deeper soils, and all its various refinements of art and culture. 

In the whole range of cares and pleasures belonging to the 
garden, there is nothing more truly interesting than the produc- 
tion of new varieties of fruit. It is not, indeed, by sowing the 
seeds that the lover of good fruit usually undertakes to stock his 
garden and orchard with fine fruit trees. Raising new varieties 
is always a slow, and, as generally understood, a most uncertain 
mode of bringing about this result. The novice plants and care- 
fully watches his hundred seedling pippins, to find at last, per- 
haps, ninety-nine worthless or indifterent apples. It appears to 
him a lottery, in which there are too many blanks to the prizes. 
He, therefore, wisely resorts to the more certain mode of 
grafting from well known and esteemed sorts. 

Notwithstanding this, every year, under the influences of gar- 
den culture, and often without our design, Ave find our fruit 
trees reproducing themselves ; and occasionally, there springs 
up a new and delicious sort, whose merits tempt us to fresh trials 
after perfection. 

To a man who is curious in fruit, the pomologist who views 
with a more than common eye, the crimson chcek of a peach, the 
delicate bloom of a plum, or understands the epithets, rich, melt- 
ing, buttery, as applied to a pear, nothing in the circle of cultiu'e 
can give more lively and unmixed pleasure, than thus to pro- 
duce and to create — for it is a sort of creation — an entirely new 
Bort, which he believes will prove handsomer and better than any 
thing that has gone before. And still more, as varieties which 
originate in a certain soil and climate, are found best adapted to 
tliJit locality, the production of new sorts of fruit, of high merit, 
may be looked on as a most valuable, as well as interesting 
result. 

Besides this, all the fine new fruits, which, of late, figure so 
conspicuously in the catalogues of the nurseries and fruit gar- 
dens, have not been originated at random and by chance efforts. 
Some of the most distinguished pomologists have devoted years 
to the subject of the improvement of fruit trees by seeds, and 
hav6 attained if not certain results, at least some general 



tews, wliich greatly assist us in this process of amelioration. 
Let ns therefore examine the subject a little more in detail. 

In the wild state, every genus of trees consists of one or more 
species, or strongly marked individual sorts ; as, for example, the 
white birch and the black birch ; or, to confine ourselves more 
strictly to the matter in hand, the different species of cherry, 
the wild or bird cherry, the sour cherry, the mazzard cherry, 
&c. These species, in their natural state, exactly reproduce 
themselves ; to use a common phrase, they " come the same" 
from seed. This they have done for centuries, and doubtless 
will do forever, so long as they exist under natural circumstan- 
ces only. 

On the other hand, suppose we select one of these species of 
fruit-trees, and adopt it into our gardens. So long as we culti- 
vate that individual tree, or any pait of it, in the shape of suck- 
er, graft, or bud, its nature will not be materially altered. It 
may, indeed, through cultivation, be stimulated into a more luxu- 
riant growth; it will probably produce larger leaves and fruit; 
but we shall neither alter its fruit in texture, color or taste. 
It will always be identically the same. 

Tlie process of amelioration begins with a neio generation, and 
by sowing the seeds. Some species of tree, indeed, seem to re- 
fuse to yield their wild nature, never producing any variation 
by seed ; but all fruit-trees and many others, are easily domesti- 
cated, and more readily take the impress of culture. 

If we sow a quantity of seed in garden soil of the common 
black mazzard cherry, ( Cerasus avium,) we shall find that, in the 
leaves and habit of growth, nany of the seedlings do not entire- 
ly resemble the original speci •*. When they come into bearing, 
it is probable we shall also find as great a diversity in the size, 
color and flavor of the fruit. Each of these individual plants, 
differing from the original type, (the mazzard,) constitutes a 
new variety ; though only a few, perhaps only one, may be su- 
perior to the original species. 

It is worthy of remark, that exactly in proportion as this re- 
production is frequently repeated, is the change to a great va- 
riety of forms, or new sorts increased. It is likely indeed, that 
to gather the seeds fi'om a wild mazzard in the woods, the in- 
stances of departure from the form of the original species would 
be very few ; while if gathered from a garden tree, itself some 
time cultivated, or several removes from a wild state, though 
Btill a mazzard, the seedlings will show great variety of cha- 
racter. 

Once in the possession of a variety, which has moved out of 
the natural into a more domesticated form, we have in our 
hands the best material for the improving process. The fixed 
original habit of the species is broken in upon, and this variety 
which we have created, has always afterwards some tendency to 



4 PRODUCTION OF NEW VARIETIES. 

make further departures from tlie original form. It is true that 
all or most of its seedlings will still retain a likeness to the 
parent, but a few will diflfer in some respects, and it is by seizing 
upon those which show symptoms of variation, that the improver 
of vegetable races founds his hopes. 

We have said that it is a part of the character of a species 
to produce the same from seed. This characteristic is retained 
even whei'e the sport, (as gardeners term it) into numberless 
varieties is greatest. Thus, to return to cherries, the Kentish or 
common pie-cherry is one species, and the small black mazzard 
another, and although a great number of varieties of each ol 
these species have been produced, yet there is always the like- 
ness of the species retained. From the first we may have the 
large and rich Mayduke, and from the last the sweet and lus- 
cious Black-Hearts ; but a glance will show us that the duke 
cherries retain the distinct dark foliage, and, in the fruit, some- 
thing of the same flavor, shape and color of the original spe- 
cies ; and the heart cherries the broad leaves and lofty growth 
of the mazzard. So too, the currant and gooseberry are differ- 
ent species of the same genus ; but though the English goose- 
berry growers have raised thousands of new varieties of this 
fruit, and shown them as large as hen's eggs, and of every 
variety of form and color, yet their efforts with the gooseberry 
have not produced any thii\g resembling the common currant. 

Why do not varieties produce the same from seed ? WTiy 
if we plant the stone of a Green Gage plmn, will it not always 
produce a Green Gage ? This is often a puzzling question to 
the practical gardener, while his eveiy day experience forces 
him to assent to the fact. 

AVe are not sure that the vegetable physiologists will under- 
take to answer this query fully. But in the mean time we can 
throw some light on the subject. 

It will be remembered that our garden varieties of fruits are 
not natural forms. They are the artificial pioductions of our 
culture. They have always a tendency to improve, but they 
have also another and a stronger tendency to return to a natural, 
or wild state. "There can be no doubt," says Dr. Lindley, 
" that if the arts of cultivation were abandoned for only a few 
years, all the annual varieties of plants in our gardens would 
disappear and be replaced by a few original wild forms." Be- 
tween these two tendencies, therefore, the one derived from 
nature, and the other impressed by culture, it is easily seen how 
little likely is the progeny of varieties always to reappear in the 
same form 

Again, our American farmers, who raise a number of kinds 
of Indian corn, very well know that, if they wish to keep the 
6orts distinct, they must grow them in different fields. Without 
this precaution they find on planting the seeds produced on the 



THE VAN MONS METHOD. 6 

yellow corn plants, tliat they have the next season a progeny, 
not of yellow corn alone, but composed of every color and size, 
yellow, white and black, large and small, upon the farm. Now 
many of the varieties of fruit trees have a similar power of 
intermixing with each other while in blossom, by the dust or 
pollen of their flowers, carried through the air, by the action 
of bees and other causes. It will readily occur to the reader, 
in considering this fact, what an influence our custom of plant- 
ing the difterent varieties of plum or of cherry together in a 
garden or orchard, must have upon the constancy of habit in 
the seedlings of such fruits. 

But there is still another reason for this habit, so perplexing 
to the novice, who, having tasted a luscious fruit, plants, watches 
and rears its seedling, to find it, perhaps, AvhoUy difterent in most 
respects. This is the influence of grafting. Among the great 
number of seedling fruits produced in the United States, there is 
found occasionally a variety, perhaps a plum or a peach, which 
• will nearly always reproduce itself from seed. From some for- 
tunate circumstances in its origin, unknown to us, this sort, in 
becoming improved, still retains strongly this habit of the natu- 
ral or wild form, and its seeds produce the same. We can call 
to mind several examples of this ; fine fruit trees whose seeds 
have estabhshed the reputation in the neighborhood of fidelity 
to the sort. But when a graft is taken from one of these trees, 
and placed upon another stock, this grafted tree is found to lose 
its singular power of producing the same by seed, and b'^comes 
like all other worked trees. The stock exercises some, as yet, 
unexplained power, in dissolving tho strong natural habit of the 
variety, and becomes like its fellows, subject to the laws of its 
artificial life. 

' When we desire to raise new varieties of fruit, the common 
practise is to collect the seeds of the finest table fruits— those 
sorts whose merits are every where acknowledged to be the 
highest. In proceeding thus we are all pretty well aware, that 
the chances ai'c generally a himdred to one against our obta»n- 
ing any new variety of great excellence. Before we offer any 
advice on rearing seedlings let us examine briefly the practice 
and views of two distinguished horticulturists abroad, who ha^'e 
paid more attention to this subject than any other persons what- 
ever ; Dr. Van Mons of Belgium, and Thos. Andrew Knight, 
Esq., the late President of the Horticultural Society of London, 

The Van Mons Theory. 

Dr. Van Mons, Professor at Louvain, devoted the greater part 
of his life to the amelioration of fruits. His nurseries contained 
in 1823, no less than two thousand seedlings of merit. His 
perseverance was indefatigable, ai d experimenting mainly od 



6 PRODUCTION OF NEW VARIETIES. 

Pears, he succeeded in raising an immense number of ne^ 
varieties, of liigh excellence. The Beurre Diel, De Ix)uvain^ 
Frederic of Wurtcmberg, &c., are a few of the many well 
known sorts which are the result of his unwearied labours. 

The Van Mons theory may be briefly stated as follows : 

All fine fruits are artificial products ; the aim of nature, in a 
wild state, being only a healthj^, vigorous state of the tree, and 
■perfect seeds for continuing the species. It is the object of cul- 
ture therefore, to subdue, or enfeeble this excess of vegetation ; 
to lessen the coarseness of the tiee; to diminish the size of the 
seeds ; and to refine the quality and increase the size of the 
flesh or pulp. 

There is always a tendency in our varieties of fruit trees to 
return by their seeds towards a wild state. 

This tendency is most strongly shown in the seeds borne by 
old truit-trees. And "the older the tree is of any cultivated 
variety of Pear," says Dr. Van Mons, "the nearer will the 
seedlings, raised from it, approach a wild state, without however 
ever being able to return to that state." 

On the other hand, the seeds of a young fruit tree of a good 
sort, being itself in the state of amelioration, ha\e the least ten- 
dency to retrograde, and are the most likely to produce improved 
sorts. 

Again, there is a certain limit to perfection in fruits. "WTien 
this point is reached, as in the finest varieties, the next genera- 
tion will more probably produce bad fruit, than if reared from 
seeds of an indiff"erent sort, in the course of amelioration. 
While, in other words, the seeds of the oldest varieties of good 
fruit mostly yield inferiour sorts, seeds taken from recent varie- 
ties of bad fruit, and re2}roduced uninterruptedly for several gene- 
rations^ will certainly produce good firuit. 

With these premises, Dr. Van Mons begins by gathering his 
seeds from a young seedling tree, without paying much regard 
to its quality, except that it must be in a state of variation ; that 
is to say, a garden variety, and not a Avild sort. These he 
sows in a seedbed or nursery, where he leaves the seedlings, 
until they attain suflicient size to enable him to judge of theii 
character. He then selects those which appear the most pro- 
mising, plants them a few feet distant in the nursery, and awaits 
their fruit. Not discouraged at finding most of them of mediocre 
quality, though diflfering from the parent, he gathers the first 
seeds of the most promising and sows them again. The next 
generation comes more rapidly into bearing than the first, and 
shows a greater nuraber of promising traitS; Gatherir.g imme- 
diately, and sowing the seeds of this generation, he produces a 
third, then a fourth, and even a fiith generation, uninterruptedly, 
fi'om the original sort. Each generation he finds to come more 
quickly into bearing than the pr<^vious ones, (the 5th sowing of 



THE VAN UOKB METHOD. 1 

pears fruiting at three years,) and to pi oduce a greater numbei 
of valuable varieties ; until in the fifth generation the seedlings 
are nearly all of great excellence. 

Dr. Van Mons found the pear to require the longest time to 
attain perfection, and he carried his process with this fi-uit 
through five generations. Apples he found needed but four races 
and peaches, cherries, plums, and other stone fruits, were brought 
to perfection in three successive reproductions from the seed. 

It will be remembered that it is a leading feature in this theory 
that, in order to improve the fruit, we must subdue or enfeeble 
the original coarse luxuriance of the tree. Keeping this in 
mind. Dr. Van Mons always gathers his fruit before fully ripe, 
and allows them to rot before planting the seeds, in order to 
refine or render less wild and harsh the next generation. In 
transplanting the young seedlings into quarters to bear, he cuts 
off the tap root, and he annually shortens the leading and side 
branches, besides planting them only a few feet apart. All 
this lessens the vigour of the trees, and produces an impression 
upon the nature of the seeds which will be produced by their 
first fruit; and, in order to continue in full force the progressive 
variation, he allows his seedlings to bear on their own roots.* 

Such is Dr. Van Mons' theory and method for obtaining new 
/arieties of fruit. It has never obtained much favour in Eng- 
land, and from the length of time necessary to bring about its 
results, it is scarcely likely to come into veiy general use here. 
At the same time it is not to be denied that in his hands it has 
proved a very successful mode of obtaining new varieties. 

It is also undoubtedly true that it is a mode closely founded 
on natural laws, and that the great bulk of our fine varieties 
have originated, nominally by chance, but really, by successive 
reproductions from the seed in our gardens. 

It is not a little remarkable that the constant springing up of 
fine new sorts of fruit in the United States, which is every day 
• growing more frequent, is given with much apparent force as a 
proof of the accuracy of the Van Mons theory. The first colo- 
nists here, who brought with them many seeds gathered from 
the best old varieties of fruits, were surprised to find their seed- 
lings producing only very inferior fruits. These seedlings had 
returned by their inherent tendency almost to a wild state. By 
rearing from them, however, seedlings of many repeated gene- 
rations, we have arrived at a great number of the finest apples, 

* " I have found this art to consist in regenerating in a direct hne of 
descent, and as rapidly as possible, an improving variety, taking care that 
there be no interval between the generations. To sow, to re-sow, to sow 
again, to sow perpetually, in short to do nothing but sow, is tlie practice 
to be pursued, and which cannot be departed from; and in short this is the 
whole secret of the r.rt I have employed." — Van Mons' Arhres Fruitier&, 
1. p. 223. 

2 



8 PRODUCTION OF NEW VARIETIES. 

pears, poaches, and plums. According to Dr. Van Mons, had 
tliis process been continued uninterruptedly , from one generation 
to the next, a much shorter time would have been necessary for 
the production of first rate varieties. 

To show how the practice of chance sowmg works in the 
other hemisphere, it is stated by one of the most celebrated of 
the old writers on fruits, Duhamel of France, that he had been 
in the habit of planting seeds of the finest table pears for fifty 
years without ever having produced a good variety. These 
seeds were from trees of old varieties of tniit. 

The American gardener will easily perceive, from wliat we 
have stated, a great advantage placed in his hands at the present 
time for the amelioration of fruits by this system. He will 
see that, as most of our American varieties of fruit are the re- 
sult of repeated sowings, more or less constantly repeated, he 
has before him almost every day a part of the amtjliorating pro- 
cess in progress ; to v/hich Dr. Van Mons, beginning de. novo, 
was obliged to devote his whole life. Nearly all that it is ne- 
cessary for him to do in attempting to raise a new variety of ex- 
cellence by this simple mode, is to gather his seeds (before they 
are fully ripe,) from a seedling sort of promising quality, though 
not yet arrived at perfection. The seedling must be quite 
young — must be on its own root (not grafted ;) and it must be a 
healthy tree, in order to secure a healthy generation of seed- 
linors. Our own experience leads us to believe that he will 
scarcely have to go beyond one or two generations to obtain fine 
fruit. These remarks apply to most of our table fruits comm.on- 
ly cultivated. On the other hand, our native grapes, the Isabella, 
Catawba, <fcc., which are scarcely removed from the wild state, 
must by this ameliorating process be carried through several 
successive generations before we arrive at varieties equalling 
the finest foreign grapes; a result, which, judging from what 
we see in progress, we have every reason speedily to hope for. 

In order to be most successful in raising new varieties by suc- 
cessive reproduction, let us bear in mind that we must avoid — • 
1st, the seeds of old fruit trees ; 2d, those of grafted fruit trees ; 
and 3d, that we have the best grounds for good results when we 
gather our seeds from a young seedling tree, which is itself ra- 
ther a inrfectincj than a 'perfect fruit. 

It is not to be denied that, in the face of Dr. Van Mons' theory, 
in this country, new varieties of rare excellence are sometimes 
obtained at once by planting the seeds of old grafted varieties; 
thus the Lawrence's Favourite, and the Columbia plums, were 
raised from seeds of the Green Gage, one of the oldest European 
varieties. 

Such iire the means of originating new fruits by the Belgian 
mode. Let us now examine another more direct, more interest- 
ing, and more scientific process — cross-breeding; a mode almost 



CROSS-BREEDING. • V 

aniversally pursued now by skilful cultivators, in producing 
new and finer varieties of plants ; and which Mr. Knight, the 
most distinguished horticulturist of the age, so successfully prac- 
tised on fruit trees. 

Cross-breeding. 

Tn the blossoms of fruit-trees, and of most other plants, the 
seed is the offspring of the stamens and 2>istil, which may be 
considered the male and female parents, growing in the same 
flower. Cross-breeding is, then, nothing more than removing 
out of the blossom of a fruit tree the stamens, or male parents, 
and bringing those of another, and different variety of fruit, and 
dusting the pistil or female parent with them, — a process suffi- 
ciently simple, but which has the most marked effect on the seeds 
produced. It is only within about fifty years that cross-breeding 
has been practised ; but Lord Bacon, whose great mind seems 
to have had glimpses into every dark corner of human know- 
ledge, finely foreshadowed it. " The compounding or mixture 
of plants is not found out, which, if it were, is more at command 
than that of living creatures ; wherefore, it were one of the 
most notable discoveries touching plants to find it out, for so you 
may have great varieties of fruits and flowers yet unknown." 

In figure 1, is shown the blossom of the 
Cherry. The central portion, a, connected 
directly with the young fruit, is the ^j/s^//. 
The numerous surrounding threads, 6, are the 
Htamens. The summit of the stamen is called 
\X-).Q anther, and secretes the powdery substance 
called pollen. The pistil has at its base the 
^'^s- 1- embryo fruit, and at its summit, the stigma. 

The use of the stamens is to fertilize the young seed contained 
at the base of the pistil ; and if we fertilize the pistil of one variety 
of fruit by the pollen of another, we shall obtain a new variety 
partaking intermediately of the qualities of both parents. 'J'hus, 
araono- fruits OAving their origin directly to cross-breeding, Coe'a 
Golden Drop Plum, was raised from the Green Gage, impreg- 
nated by the Magnum Bonnm, or Egg plum ; and the Elton 
cherry, irom the JBigarrieu, impregnated by the White Heart.* 
Mr. Knight was of opinion that the habits of the new variety 
would always be found to partake most strongly of the constitu 
tion and habits of the female parent. Subsequent expp.rienco 
does not fully confii-m this, and it would appear that the parent 

* The seedlings sometimes most resemble one parent sometimes tbo other ; 
but more frequently share the qualities of both. Mr. Coxe deseiibes an 
Apple, a cross between a Newtown Pippin auda-Russet, thefruitcf which 
resembled externall}^ at one end tlK; Russet and at tlie other tlie Pippin, 
and the flavour at eitlier end corresponded exactly with the chai-acter of tha 
exteriour 

I* 




10 , PRODUCTION OF NEM" VARIETIES. 

wliose character is most permanent, impresses its form most for 
cibly on the offspring. 

Tlie process of obtaining cross-bred seeds of fruit trees is very 
easily performed. It is only necessary when the tree blooms 
which we intend to be the mother of the improved race, to select 
a blossom or blossoms growing upon it not yet fully expanded. 
With a pair of scissors, we cut out and remove all the anthers. 
The next day, or as soon as the blossom is quite expanded, we 
collect with a camel's hair brush, the pollen from a fully blown 
flower of the variety we intend for the male parent, applying 
the pollen and leaving it upon the stigma or point of the pistil. 
If your trees are much exposed to those busy little meddlers, 
the bees, it is well to cover the blossoms with a loose bag of 
thin gauze, or they will perhaps get beforehand with you in 
your experiments in cross-breeding. Watch the blossoms closely 
as they open, and bear in mind that the two essential points in 
the operation are ; 1st, to extract the anthers carefully, before 
they have matured sufficiently to fertilize the pistil ; and 2d, to 
apply the pollen wlien it is in perfection, (dry and powdery,) 
and Avhile the stigma is moist, A very little practice will enable 
the amateur to judge of these points. 

There are certain limits to the power of crossing plants. 
What is strictly called a ci-oss-bred plant or fruit is a sub-variety 
raised between two varieties of the same species. There are, 
however, certain species, nearly allied, which are capable of fer- 
tilizing each other. The offspring in this case is called a hybrid, 
or mule, and does not always produce perfect seeds. " This 
power of hybridising," says Dr. Lindley, " appears to be much 
more common in plants than in animals. It is, however, in 
general only between nearly allied species that this intercourse 
can take place ; those which are widely different in structure 
and constitution not being capable of any artificial union. Thus 
the different species of Strawberry, of the gourd or melon family, ' 
intermix with the greatest facilit}-, there being a great accord- 
ance between them in general structure, and constitution. But 
no one has ever succeeded in compelling the pfear to fertilize the 
apple, nor the gooseberry the currant. And as species that are 
very dissimilar appear to have some natural impediment which 
prevents their reciprocal fertilization, so does this obstacle, of 
whatever nature it may be, present an insuperable bar to the in- 
tercourse of the different genera. All the stories that are cur- 
rent as to the intermixture of oranges and pomegranates, ot 
roses and black currants, and the like, may therefore be set 
down to pure invention." 

In practice this power of improving varieties by crossing is 
very largely resorted to by gardeners at the present day. Not 
only in fruit trees, but in ornamental trees, shrubs, and plants, 
and especially in florists' flowers, it has been carried to a greai 



CR0S3-BKEEDING. 1 ) 

extent. The /jTeat number of new and beautiful Roses, Azaleas, 
Camellias, Fuchsias, Dahlias, and other flowering plants so 
splendid in colour, and perfect in form, owe their oiigiu to care- 
ful cross-breeding. 

In the amelioration of fruits it is by far the most certain, and 
satisfactory process yet discovered. Its results are more speed- 
ily obtained, and correspond much more closely to our aim, than 
those procured by successive reproduction. 

In order to obtain a new variety of a certain character, it is 
only necessary to select two parents of well known habits, and 
whioh are both varieties of the same, or nearly allied species, and 
cross them for a new and intermediate variety. Thus, if we 
have a very early, but insipid and worthless sort of pear, and 
desire to raise from it a variety both early and of line flavour, 
Ave should fertilize some of its pistils, with the pollen of the best 
flavoured variety of a little later maturity. Among the seed- 
lings produced, we should look for early pears of good quality 
and at least for one or two varieties nearly, or quite as early as 
the female parent, and as delicious as the male. If w^e have a 
very small, but highly flavoured pear, and wish for a larger pear 
with a somewhat similar flavour, we must fertilize the first with 
the pollen of a large and handsome sort. If we desire to im- 
part the quality of lateness to a very choice plum, we must look 
out for a late variety, whether of good or bad quality, as the 
mother, and cross it with our best flavoured sort. If we desire 
to impart hardiness to a tender fruit, we must undertake a cross 
between it and a much hardier sort; if we seek greater beauty 
of colour, or vigour of growth, we must insure these qualities by 
selecting one parent having such quality strongly marked. 

As the seeds produced by cross fertilization are not found to 
produce precisely the same varieties, though they will nearly all 
partake of the mixed character of the parents, it follows that "?ve 
shall be most successful in obtaining precisely all we hope for 
in the new race, in proportion to the number of our cross-bred 
seedlings ; some of which may be inferioui', as well as some 
superiour to the parents. It is always well, therefore, to cross 
several flowers at once on the same plant, when a single blossom 
does not produce a number of seeds. 

"VVe should observe heie, that those who devote their time to 
raising new varieties, must bear in mind that it is not always 
by the first fruits of a seedling that it should be judged. Some 
of the finest varieties require a considerable age before their 
best qualities develop themselves, as it is only when the tree 
has arrived at some degree of maturity that its secretions, either 
for flower, or fruit, are perfectly elaborated^ The first fruit of 
the Black Eagle cherry, a fine cross-bred raised by Mr. Knight, 
was pronounced worthless when first exhibited to the London 
Horticultural Society; its quality now proves that the tree wa« 
y.ot then of sufficient age to produce its fruit in perfbotion. 



il rUOI'AGATlOiS. 



CHAPTER II. 

PROPAGATION OF VARIETIES. GRAFTING. BUDDING. CUTTINGS 

LAYERS AND SUCKERS. 

After having obtained a new and clioice kind of fruit, ■wliicli 
in our hands is perhaps only a single tree, and "which, as Ave 
have already shown, seldom produces the same from seed, the 
next inquiry is how to continue this variety in existence, and 
how to increase and extend it, so that other gardens and coun- 
tries may possess it as well as ourselves. This leads us to the 
subject of the propagation of fruit trees, or the continuation of 
varieties by grafting and budding. 

Grafting and budding arc the means in most common use for 
propagating fruit trees. They are, in fact, nothing more than 
inserting upon one tree, the shoot or bud of another, in such a 
manner that the two may i;nite and form a new compound. No 
person having any interest in a garden should be unable to per- 
form these operations, as they are capable of etfecting transfor- 
mations and improvements in all trees and shrubs, no less valu- 
able, than they arc beautiful and interesting. 

Graftmrj is a very ancient invention, having been well known 
and practised by the Greeks and Romans. The latter, indeed, 
describe a great variety of modes, quite as ingenious as any of 
the fanciful variations now used by gardeners. The French, 
who are most expert in grafting, practise occasionally more 
than lifty modes, and within a few years have succeeded per- 
fectly in grafting annual plants, such as the tomato, the dahlia, 
and the like. 

The uses of grafting, and hxidding, as applied to fruit trees, 
may be briefly stated as follows : 

1. The rapid increase or propagation of valuable sorts of fruit 
not easily raised by seeds, or cuttings, as is the case with nearly 
all varieties. 

2. To renew or alter the heads of trees, partially or fully 
grown, producing in two or three years, by heading-in and 
grafting, a new head, bearing the finest fruit, on a formerly 
worthless tree. 

3. To render certain foreign and delicate sorts of fruit more 
hardy by grafting them on robust stocks of the same species na- 
tive to the country, as tlie foreign grape on the native. And to 
produce fine fiaiit in climates or situations not natui'ally favour- 
able by grafting on another species more Lardy ; as in a coo' 



GRAFTING. IS 

dimate and damp strong soil, by vrorking the Peacli oii tto 
Plain. 

4. To render dwarf certain kinds of fruit, by grafting tlicni on 
suitable stocks of slower growth, as in the case of the Pear on 
the Quince, the Apple on the paradise stock, &c. 

5. By grafting several kinds on the same tree, to be able to 
have a succession of fruit, from early to late, in a small garden. 

6. To hasten the bearing of seedling varieties of fruit, or of 
such as are a long time in producing fruit, by grafting them on 
the branches of full grown, or mature bearing trees. Thus a 
seedling pear, which would not produce fruit on its own root in 
a dozen years, will generally begin to bear the third or fourth 
year, if grafted on the extremity of the bearing branches of a 
mature tree. 

The proper time for grafting fruit trees is in the spring, as 
soon as the sap is in motion, which connnences earliest with the 
Cherry and Plum, and ends with the Pear and Apple. The pre- 
cise time of course varies with the season and the climate, but 
is generally comprised from February to the middle of April. 
The grape vine, however, which suffers by bleeding, is not usu- 
ally grafted until it is in leaf. The most favourable weather for 
grafting is a mild atmosphere with occasional showers. 

The scions are generalh/ selected previously ; as it is found 
in nearly all kinds of grafting by scions, that success is more 
complete wherrthe stock upon which they are placed is a little 
more advanced — the sap in a more active state than in the 
scion. To secure this, we usually cut the scions very early 
in the spring, during winter, or even in the autumn, burying 
their lower ends in the ground in a shaded place, or keeping 
them in fine soil in the cellar till Avanted for use. In cutting 
scions, we choose straight thrifty shoots of the last j^ear's growth, 
which may remain entire until we commence grafting, Avhen 
they may be cut into scions of three or four buds each. In se 
lecting scions fi'om old trees it is always advisable to choose the 
most vigorous of the last year's shoots growing near the centre 
or top of the tree. Scions from sickly and unhealthy branches 
should be rejected, as they are apt to carry with them this feeble 
and sickly state. Scions taken from the lower bearing bi'anches 
will produce fruit soonest, but they will not afford trees of so 
handsome a shape, or so vigorous a growth, as those taken from 
the thrifty upright shoots near the centre or top of the tree. 
Nurserymen generally take their scions from young grafted 
trees in the nursery-rows, these being usually in better condition 
than those taken from old trees not always in a healthy state. 

The stock for graj'ting upon, is generally a tree which has 
been standing, at least for a year previousl}', on the spot where it 
is grafted, as succes? is nit.ch loss certain on newly moved 
trees. 



1 1 PROPAGATION 

In the case, however, of very small trees or stocks, which art 
gi'afted below the surface of the ground, as is frequently the 
practice with the Apple in American nurseries, the stocks are 
grafted in the house in winter, or early spring, put away care 
fully in a damp cellar, and planted -out in the spring ; but thi? 
method is only successful when the root is small, and when the 
top of the stock is taken off, and the whole root is devoted to 
supplying the graft with nourishment. 

The theory of graftinr/ is based on the power of uni(m between 
the young tissues, or organizable matter of growing wood. When 
the parts are placed nicely in contact, the ascending sap of the 
stock passes into and sustains life in the scion ; the buds of the 
latter, excited by this supply of sap and the warmth of the sea 
son, begin to elaborate and send down woody matter, whicli, 
passing through the newly granulated substance of the parts in 
contact, unites the graft firmly with the stock. " If," says De 
Candolle, " the descending sap has only an incomplete analogy 
with the wants of the stock, the latter does not thrive, though 
the organic union may have taken place ; and if the analogy be- 
tween the albumen of stock and scion is wanting, the organic 
union does not operate , the scion cannot absorb the sap of the 
stock and the graft fails." 

Grafting therefore is confined within certain limits. A scion 
from one tree will not, from the want of affinity, succeed on every 
other tree, but only upon those to which it is allied. We are, in 
short, only successful in budding or grafting where there is a 
close relationship and similarity of structure between the stock 
and the scion. This is the case with varieties of the same species, 
which take most freely, as the different sorts of Apple ; next with 
the different sjjecies of a genus as the Apple and the Pear, which 
grow, but in which the union is less complete and permanent ; 
and lastly with the genera of the same natural family, as the 
Cherry on the Plum — which die after a season or two. The 
ancients boasted of Vines and Apples grafted on Poplars and 
Elms ; but repeated experiments, by the most skilful cultivators 
of modern times, have clearly proved that although we may, 
once in a thousand trials, succeed in effecting these ill assoited 
unions, yet the graft invariably dies after a few months' gro^\th.* 

The range in grafting or budding, for fruit trees in ordinary 

* The classical horticulturist will not fail to recall to mind Pliny's account 
of the tree in the garden of Lucullus, grafted in such a manner as to bear 
Olives, Almonds, Apples, Pears, Plums, Figs, and Grapes. There is little 
doubt, however, that this was some ingenious deception — as to tliis day the 
Italian gardeners pretend to sell Jasmines, Honeysuckles, &c., growing to- 
gether and grafted on Oranges and Pomegranates. Tliis is ingeniously 
managed, for a short-lived eftect, bj- introducing the st-cms of tliese smaller 
plants tlirough a hole bored up the centre of the stock of the trees — their 
roots being in the same soil, and tiieir stems, which after a little growlb 
fill up these holes, appearing as if really grafted. 



GKAFTlUa. 



It 



culture, is as tlie following; Apples, on apple or crab seedlings 
for orchards (standards,) or on Paradise apple stocks, for dwarfs ; 
Pears, on pear seedlings for common culture, or Quince stocks 
for dwarfs, and sometimes on the thorn for clayey soils ; Peaches. 
on their own seedlings for standards or for orchards; on Almonds, 
for hot and dry climates ; on Plums in cold or moist soils, or to 
secure them against the Avorm ; Apricots, on Plum stocks, to 
render them hardy and productive, or on their own seedlings to 
render them long-lived. Nectarines are usually worked on the 
Peach or Plum; and Cherries on mazzard seedlings; or some- 
times on the perfumed Cherry for dwarfs. 

The manual ojjeration of grafting is performed in 
a very easy and complete manner when the size of 
the stock, or branch to be grafted, corresponds pre- 
cisely with that of the scion. In this case, which is 
called splice grafting, it is only necessary with a 
smooth sloping cut, upwards on the stock «, and 
downwards on the scion 5, Fig. 2, to make the two 
fit precisely, so that the inner bark of one corresponds 
exactly with that of the other, to bind them firmly 
together with a strand-of matting, and to cover the 
wound entirely with grafting clay or wax, and the 
whole is finished. In this, which is one of the 
neatest modes, the whole forms a complete union 
nearly at once ; leaving scarcely any wounded 
part to heal over. But, as it is only rarely that the 
stock is of so small a size as to fit thus perfectly to 
the scion, the operation must be varied somewhat, 
and requires more skill. The method in most com- 
mon use to cover all diflSculties, is called tongue 
Splice grafting, grafting. 

We may remark here that grafting the shoots 
of Peaches, Nectarines and Apricots, owing to 
their large pith, is more difllcult than that of 
other fruit trees. A variation of splice-grafting. 
Fig. 3, has been invented to obviate this. This 
consists in selecting the scion a, so as to leave at 
its lower end about a fourth of an inch of two 
years old wood which is much firmer. The 
bottom of the slope on the stock is cut with a 
dove-tail notch b, into which the scion is 
fitted. 

Tongue grafting, (or whip-grafting,) Fig. 4, 
resembles very nearly splice-grafting, except, 
instead of the simple splice, a tongue is made 
to hold the two together, more firmly. In order 
to understand this method let us explain it a lit- grafting the peach 
tie in detail. 




Fio;. 2. 



Fig. 3. Splice 



10 



PROPAGATION. 




Fig. 3. Tongue-grafting, progressive stages. 

Having clioseu your stock of the proper size, cut it off at tl e 
point where, a, it appears best to fix the graft. If the stock .s 
quite small, it may be within three or four inches of the ground. 
Then, with a venj sharp knife, make a smooth cut upwards, b, 
about two inches in length. Next make a slit from the top of 
this cut about one fourth of the way downwards, c, taking out a 
thin tongue of wood. Cut the scion four or five inches long, or so 
as to have three buds; then shape the lower end with a single 
smooth sloping cut, e, about the same length as that on the stock, 
and make the tongue upward, /, to fit in the downward slit of the 
stock. Now apply the scion accurately to the stock, making the 
inner bark of the scion fit exacthj the inner bark of the stock, at 
least on one side, g. Without changing their position, tie them 
together carefully with a piece of bass-matting or tape, h. And 
finally cover the wound with well prepared grafting-clay or wax, 
^'. This ball of clay should more than cover the union, by an 
inch above and below, and should be . about an inch thick. If 
grafting-wax is used, the covering need not be above half an 
inch thick. 

In a month's time, if the graft has taken, it Avill be expanding 
its leaves and sending out shoots. It will then be necessary to 
rub or cut off all shoots between the ball and the ground, if it.is 
a small stock, or all those which would. rob it of a principal share 
of nourishment, if upon a large tree. If the scion or stock is 
very weak, it is usual to leave one or two other buds for a time, to 
assist in drawing up the sap. About the middle of July, after a 
rainy day you may remove the ball of clay, and, if the graft is 



GHAFTING. n 

securely united, also the bandage ; and the angle left at the top 
of the stock, a^ should now be cut off smoothly, in order to allow 
the bark of the stock and the scion to heal neatly over the whole 
wound. 

Though it is little attended to in common practice, the ama- 
teur will be glad to know that the success of a graft is always 
greatly insured by choosing the paiis so that a bud is left near 
the top of the stock, k, and another near the bottom of the scion, ^, 
These buds attract the rising sap to the portions where they are 
placed, form woody matter, and greatly facilitate the union of the 
parts near them; the upper part of the stock, and the lower part 
of the scion, being the portions soonest liable to perish from a 
want of nourishment.* 

Cleft grafting is a very easy though rather clumsy mode, and 
is in more common use than any other in the United States. It is 
chiefly practised on large stocks, or trees the branches of which 
have been headed back, and are too large for tongue-grafting. 
The head of the stock is first cut over horizontally 
with the saw, and smoothed with a knife. A cleft 
about two inches deep is then made in the stock with 
a hammer and splitting-knife. The scion is now 
prepared, by sloping its lower end in the form of 
a wedge about an inch and a half long, leaving it a 
little thicker on the outer edge. Opening the cleft 
with the splitting-knife, or a small chisel for that 
purpose, push the scion carefully down to its place, 
fitting its inner bark on one side to that of one 
side of the stock. When the stock is large, it is 
Pig. 4. usual to insert two scions. Fig. 4. On withdraw- 

ing the chiisel, the cleft closes firmly on the scions, when the 
graft is tied and clayed in the usual manner. 

Apple stocks in many American nurseries, are grafted in 
great quantities in this mode — the stocks being previously taken 
out of the ground, headed down very near the root, cleft grafted 
with a single scion, sloping oft' with an oblique cut the side of the 
stock opposite that where the graft is placed, and then planted at 
once in the rows so as to allow only a couple of buds of the scion 
to appear above ground. It is not usual with many, either to tie, 
or clay the grafts in this case, as the wound is placed below the 
surface; but w^hen this plan is adopted, the grafts must be set 



* In grafting large quantities of young trees when stocks are scarce, it is 
not an unusual practice in some nurseries to tongue or wliip-graft upon small 
pieces of roots of the proper sort of tree, planting the same in the earth aa 
soon as grafted. Indeed, Dr. Van Mons considers this the most complete 
of all modes, with regard to the perfect condition of the grafted sort; 1st, 
because the smallest quantity of the stock is used; and 2d, because the lower 
part of the scion being thus placed in the ground, afteratime it throws out 
tibresfrom that portion, and so at last is actually gtovying on its own root.'i 




18 



PROPAGATION. 



and tlie trees planted at once, drawing the well pulverized soi 
with great care around the graft. Another way of gralting 
apple stocks, common in some western nurseries, consists in 
tongue-grafting on seedling stocks of ver}' small size, cut back 
almost to the root. This is performed in winter, by the fire- 
side — the grafts carefully tied, and the roots placed in the cel- 
lar, in sand, till spring, when they are planted, the top of the 
graft just above ground. 

Grafting the Vine is attended with great success in the cleft 
manner if treated as follows. Cut your scions during the winter 
or early spring, keeping them partially buried in a cool damp 
cellar till wanted. As soon as the leaves of the old vine or stock 
are fully expanded, and all danger of bleeding is past — say about 
the 10th of June, cut it off smoothly below the surface of the 
ground, and split the stock and insert one or two scions in the 
usual manner, binding the cleft well together if it does not close 
firmly. Draw the soil carefally over the whole, leaving two or 
three buds of the scion above the surface. If the root of the 
stock is a strong native grape, the graft will frequently grow ten 
or fifteen feet during the first season, and yield a fair crop the 
second year. 

The Vine may also be grafted with good success 
at the usual season if grafted below the ground, 
but above ground, it should not be attempted, on 
account of bleeding, until the leaves are nearly 
expanded. 

Saddle grafting^ Fig. 5, consists in cutting the 
top of the stock in the form of a wedge, splitting 
the scion and thinning away each half to a tongue 
shape, placing it astride the stock, and fitting the 
two, at least on one side, as in tongue-grafting. 
This mode offers the largest surface for the junc- 
tion of the scion and stock, and the union is very 
perfect. Mr. Knight, who practised it chiefly 
upon Cherry trees, states that he has rarely ever 
seen a graft fail, even when the wood has been so 
succulent and immature as to preclude every hope 
of success by any other mode^ 

A variety of this mode, for stocks larger thaw 
Saddle°grafting. the scions, is practised with much success in Eng- 
land after the usual season is past, and when the bark of the 
stock separates readily. "The scion, which must be smaller 
than the stock, is split up between two or three inches from its 
lower end, so as to have one side strongei than the other. This 
strong side is then properly prepared and introduced between the 
bark and the wood ; while the thinner division is fittt J to the 
opposite side of the stock." The graft, thus placed, receives a 
large supply of the sustaining fluid from the stock, and the union 




19 



is rapid ; while the wound on the stock is speedily covered hy a 
new layer of bark from that part of the scion which stands 
astride it. 

Graftinrf day is prepared 
by mixing one third horse- 
dung free from straw, and 
two thirds clay, or clayey 
loam, with a little hair, like 
that used in plaster, to pre- 
vent its cracking. Beat and 
temper it for two or three 
days, until it is thoroughly 
incorporated. When used, 
it should be of such a con- 
sistency as to be easily put 
on and shaped with the 
hands. 

Grafting wax of excel- 
lent quality we have made 
by melting together three 
parts of bees-wax, three 
Darts of rosin and two parts 
dllow. While yet warm 
-t may be worked with the 
aid of a little water, like 
shoemaker's wax, by the 
hand. The common graft- 
ing wax of the French Fig. 6. Saddle grafting large siocJcs. 
gardeners is of two kinds. The first, is melted and laid on with 
a brush in a fluid state, and is made of half a pound of pitch, 
half a pound of bees-wax, and a pound of cow-dung boiled to- 
gether. The second, which is spread while warm on strips of 
coarse cotton, or strong paper, and wrapped directly about the 
graft, answei'ing at once to tie and to protect it, is composed of 
equal parts of bees-wax, turpentine and resin. The grafting wax 
most commonly used here is made of tallow, bees-Avax, and resin, 
in equal parts, or, as many prefer, with a little more tallow to 
render it pliable. 

Grafting wax is a much neater and more perfect protection 
than givafting clay, but the trifling cost of the latter, where a 
great deal of work is to be done, accounts for its greater use by 
nurserymen, and gardeners generally. 




Budding. 

Budding {inoculating, of the old authors) differs from common 
grafting not the least in its nature or eff'ects. Every bud is a 
distinct individual, capable of becoming a tree under favourable 



20 



PROPAGATION. 



circumstances. In grafting, we use a branch, composed of seve- 
ral buds with a considerable quantity of bark and wood ; while 
in budding, we employ but a single bud, with a very small quan- 
tity of the adjoining bark and wood. 

The advantages of budding fruit trees, compared witb grafting, 
are so considerable, that in this country it is ten times as much 
practised. These are, first, the great rapidity with which it is 
performed ; a skilful budder, with a clever boy following him to 
tie the buds, being able to work from a thousand to twelve hun- 
dred young nursery stocks in a day. 2d. The more convenient 
season at which it is performed, in all countries where a short 
spring crowds garden labours within a small space. 3d. Being 
able to perform the operation without injuring the stock in case 
of failure, which is always more or less the case in stocks headed 
down for grafting. 4th. The opportunity which it affords, when 
peiformed in good season, of repeating the trial on the same 
stock. To these we may add that budding is universally pre- 
ferred here for all stone fruits, such as Peaches, Apricots, and 
the like, as these require extra skill in grafting, but are budded 
with great ease. 

The proper season for budding fruit trees in this country is 
from the first of July to the middle of September ; the difterent 
trees coming into season as follows ; Plums, Cherries, Apri- 
cots on Plmus, Apricots, Pears, Apples, Quinces, Nectarines, 
and Peaches. Trees of considerable size will require budding 
earlier than young seedling stocks. But the opera- 
tion is always, and only, performed when the bark of 
the stock p)arts or separates frecli/ from the wood, and 
when the buds of the current year's growth are some- 
what plump, and the young wood is growing fii'ui. 
Young stocks in the nursery, if thrifty, are usually 
planted out in the rows in the sj)ring, and budded the 
same summer or autumn. 

Before commencing you should provide yourself with 
a budding knife. Fig. 1, (about four and a half inches 
long,) having a rounded blade at one end, and an ivory 
handle tei'minatina: in a thin rounded edge called the 
haft, a, at the other. 

In choosing jonr buds, select thrifty shoots that 
have nearly done growing, and prepare what is called 
a stick of buds, Fig. 8, by cutting oflf a few of the 
imperfect buds at the lower, and such as may be yet 
too soft at the upper ends, leaving only smooth well 
developed single buds ; double buds being fruit-buds. 
Cut oft" the leaves, allowing about half an inch of the 
foot-stalks to remain for conveniently inserting the 
buds. Some strands of bass-matting about twelve or 
^"^^-Jj^ljf'fom'teen inches long, previously soaked in water to 






21 



m 



render tliem soft and pliable, (or in the absence of 
these soipe soft woollen yarn,) must also be at hand 
for tying the buds. 

Shield or T budding is the most approved mode 
in all countries. A new variety of this method now 
generally practised in this country we shall describe 
first as being the simplest and best mode for fi-uit 
trees. 

American shield budding. Having your stick of 
buds ready, choose a smooth portion of the stock. 
When the latter is small, let it be near the ground, 
and, if equally convenient, select also the north side 
of the stock, as less exposed to the sun. Make an 
upright incision in the bark from an inch to an inch 
and a half long, and at tlic top of this make a cross 
cut, so that the whole shall form a T. From the 
stick of buds, your knife being very sharp, cut a 
thin, smooth slice of wood and bark containing a 
bud, Fig. 9, a. With the ivory haft of your bud- 
ding knife, now raise the bark on each side of the 
incision just wide enough to admit easily the pre- 
pared bud. Taking hold of the footstalk of the leaf, 
insert the bud under the bark, pushing it gently _ 

dowii to the bottom of the incision. If the upper stick of buds. 
portion of the bud projects above the horizontal 
part of the T, cut it smoothly ofi" now, so that it 
may completely fit, h. A bandage of the soft 
jr matting is now tied pretty firmly over the whole 
wound, Fig. 10, commencing at the bottom, and 
leaving the bud, and the footstalk of the leaf 
only exposed to the light and air. 

Common shield budding., Fig. 11, practised in 
all gardens in Europe, difters fiom the foregoing 
only in one respect — the removal of the slice of 
Mvood contained in the bud. This is taken out 
with the point of the knife, holding the bud or 
shield by the leaf stalk, with one hand, inserting 
the knife under the wood at the lower extremity 



w. 



TlK. 




Fig. 9. American 
shield budding. 



and then raising and drawing out the wood by 
bending it upwards and dowuAvards, Avith a slight 
jerk, until it is loosened from the bark ; always 
taking care that a small portion of the wood re- 
mains behind to fill up the hollow at the base or 
heart of the bud. The bud thus prepared is in- 
Bcrtcd precisely as before described. 

The American variety of shield budding is 
found greatly preferable to the European mode, 
at least for this climate. Many sorts of fiuit trees, 
sspecially Pliuns and Cherries, nearly mature 




Fig. la 



n 



PKOPAGAllOW. 




Fig. 11. 



their growth, and require to be budded in 
the hottest part of our summer. In the 
old method, the bud having only a shield 
of bark with but a particle of wood in the 
heart of the bud, is much more liable to be 
destroyed by heat, or dryness, than when 
the slice of wood is left behind in the 
American way. Taking out this wood is 
always an operation requiring some dex- 
terity and practice, as few buds grow when 
thei r eye, or heart wood is damaged. Tli e 
American method, therefore, requires less 
skill, can be done earlier in the season 
with younger wood, is performed in much 
less time, and is uniformly more successful. 
It has been very fairly tested upon hun- 
dreds of thousand fruit trees, in our gar- 
dens, for the last twenty years, and 
although practised English budders coming here, at first 
are a"i'eatly prejudiced against it, as being in direct opposition 
to one of the most essential features in the old mode, yet a fair 
trial has never failed to convince them of the superiority of the new. 
After treatment. In two weeks after the operation you will 
be able to see whether the bud has taken, by its plumpness and 
freshness. If it has failed, you may, if the bark still parts 
readily, make another trial ; a clever budder will not lose more 
than 6 or 8 per cent. If it has succeeded, after a fortnight 
more has elapsed, the bandage must be loosened, or if the stock 
has swelled much, it should be removed altogether. When bud- 
ding has been performed very late, we have occasionally found 
it an advantage to leave the bandage on during the winter. 

As soon as the buds commence swelling in the 
ensuing spring, head down the stock, with a sloping 
back cut, within two or three inches of the bud. 
The bud will then start vigorously, and all "rob- 
bers," as the shoots of the stock near to and below 
the bud are termed, must be taken off from time to 
time. To secure the upright growth of the bud, 
and to prevent its being broken by the winds, it is 
tied when a few inches long to that portion of the 
stock left for the purpose. Fig. 12, a. About mid- 
summer, if the shoot is strong, this support may be 
removed, and the superfluous portion of the stock 
smoothly cut away in the dotted line, 6, when it will 
be rapidly covered with young bark. 

We have found a great advantage, when budding 
trees which do not take readily, in adopting Mr. „. 
Knight's excellent mode of tying with two distinct Treoimmt'o/ilM 
bandages one covering that part below the bud. grownrj bud. 




INFLUENCE OF THE STOCK. 2C 

and the other the portion above it. In this case the lower band 
age is removed as soon as the bud has taken, and the upper left 
for two or three weeks longer. This, by arresting the upward 
Bap, completes the union of the upper portion of bud, (which in 
plums frequently dies, while the lower part is united,) and so 
cures success. 

Reversed shield bnddinr/, which is nothing more than making 
the cross cut at the bottom, instead of the top of the upright in 
cision in the bark, and inserting the bud from below, is a good 
deal pi'actised in the south of Europe, but we have not found 
that it possesses any superiour merit lor fruit trees. 

An ingenious application of budding, worthy the attention of 
amateur cultivators, consists in using a blossom-bud instead of 
a wood-bud ; when, if the operation is carefully done, blossoms 
and fruit will be produced at once. This is most successful 
with the Pear, though we have often succeeded also with the 
Peach. Blossom-buds are readily distinguished, as soon as well 
formed, by their roundness, and in some trees by their growing 
in pairs; while wood-buds grow singly, and are more or less 
pointed. We have seen a curious fruit grower borrow in tliis 
way, in September, from a neighbor ten miles distant, a single 
blossom-bud of a rare new pear, and produce from it a fair and 
beautiful fruit the next summer. The bud, in such cases, should 
be inserted on a favourable limb of a bearing tree. 

Annular budding, Fig. 13, we have found a 

valuable mode for trees Avith hard wood, and 

thick bark, or those which, like the walnut, have 

buds so large as to render it difficult to bud them 

in the common Avay. A ring of bark, when the 

sap is flowing freely, is taken from the stock, a, 

and a ring of coiTesponding size containing a 

bud, i, from the scion. If the latter should be 

too large, a piece must be taken from it to make 

Fig. 13. it fit; or should all the scions be too small, 

Annular budding, the ring upon the stock may extend only three 

fourths the way round, to suit the ring of the bud. 

An application of this mode of great value occasionally occurs 
in this country. In snowy winters, fruit trees in orchards are 
sometimes girdled at the ground by field mice, and a growth 
of twenty years is thus destroyed in a single day, should the 
girdle extend quite round the tree. To save such a tree, it is 
3nly necessary, as soon as the sap rises vigorously in the spring, 
to apply a new ring of bark in the annular mode taken from a 
branch of proper size ; tying it firmly, covering it with grafting 
clay to exclude the air, and finally drawing up the earth so as 
to cover the wound completely. When the tree is too large to 
apply an entire ring, separate pieces, carefully fitted, will an- 
swer ; and it is well to reduce the top somewhat by pruning 




24 



PROPAGATION. 



tliiit it may not make too large a demand on the root for a sup 
ply of food. 

Budding may be done in the spring as well as at the lattei 
end of Slimmer, and is frequently so performed upon roses, and 
other ornamental shrubs, by French gardeners, but is only in 
oocasional use upon fruit trees. 

Injluence of the stock and graft. 

The well known fact that we may have a hundred different 
varieties of pear on the same tree, each of which produces its 
fruit of the proper form, colour, and quality ; and that we may 
have, at least for a time, several distinct, though nearly related 
species upon one stock, as the Peach, Apricot, Nectarine, and 
Plum, prove very conclusively the power of eveiy grafted or 
budded branch, however small, in preserving its identity. To 
explain this, it is only necessary to recall to mind that the as- 
cending sap, Avhich is furnislicd by the root or stock, is nearly a 
simple lluid ; that the leaves digest and modify this sap, Ibrming 
a proper juice, which re-descends in the inner bark, and that 
thus every bud and leaf upon a branch maintains its individu- 
ality by preparing its own proper nourishment, or organizing 
matter, out of that general aliment, the saji. Indeed, according 
to De Candolle,* each separate cellule of the inner bark has this 
power of preparing its food according to its nature ; in proof of 
which, a striking experiment has been tried by grafting rings of 
bark, of different allied species, one above anotlier on the same 
tree without allowing any buds to grow upon them. On cutting 
down and examining this tree, it was found that under each 
ring of bark was deposited the proper wood of its species, thus 
clearly proving the power of the bark in preserving its identity, 
even without leaves. 

On the other hand, though the stock increases in size by the 
woody matter receixed in the descending sap from the graft, yet 
as this descends through the inner bark of the stock, it is elabo- 
rated by, and receives its character from the latter ; so that, 
after a tree has been grafted fifty years, a shoot which springs 
out from its trunk below the place of union, wi'l always be found 
to bear the original wild fruit, and not to have been in the least 
affected by the graft. 

But, whilst grafting never effects any alteration in the 
identity of the variety or species of fruit, still it is not to be de- 
nied that the stock does exert certain influences over the habits 
of the graft. The most important of these are dwarfing, indu- 
cing fruitfulness, and adapting the graft to the soil or climate. 

Thus every one knows that the slower habit of growth in the 

* Physiologie Vegitabk. 



x>:kluknck of the stock. 25 

Quince stock, is shared by the Pear grafted upon it, which be- 
comes a dwarf; as does also the Apple when worked on the 
Paradise stock, and, in some degree, the Peach on the Plum. 
The want of entire similarity of structure between the stock and 
graft, confines the growth of the latter, and changes it, in the 
case of the Pear, from a lofty tree to a shrub of eight or ten feet 
in height. The effect of this difference of structure is very ap- 
parent, when the Peach is grafted on the Plum, in the greater 
size of the trunk above, as compared with that below the graft ; 
a fact which seems to arise from the obstruction which the descend • 
ing sap of the graft finds in its course through the bark of the stock. 

To account for the earlier and greater fruitfulness caused by 
grafting on a stock of slower growth, Mr. Knight, in one of his 
able papers, offers the following excellent remarks. 

" The disposition in young trees to produce and nourish blos- 
som buds and fruit, is increased by this apparent obstruction of 
the descending sap ; and the fruit, I think, ripens somewhat ear- 
lier than upon other young trees of th» same age which grow 
upon stocks of their own species. But the growth and vigour of 
the tree, and its power to nourish a succession of heavy crops, 
are diminished, apparently, by the stagnation in the branches 
and stock of a portion of that sap which, in a tree growing on 
its own stem, or upon a stock of its own species, would descend 
to nourish and promote the extension of its own roots. The 
practice, therefore, of grafting the Pear on the Quince, and the 
Peach on the Plum, when extensive growth and durability are 
wanted is wrong; but it is eligible wherever it is wished to 
diminish the vigour and growth of the tree, and its durability is 
not so important." 

In adapting the graft to the soil the stock has a marked influ- 
ence. Thus in dry chalky soils where the Peach on its own 
roots will scarcely grow, it is found to thrive admirably bud- 
ded on the Almond. We have already mentioned that in clay 
soils too heavy and moist for the Peach, it succeeds very well 
;f worked on the Plum. M. Floss, a Prussian gardener, suc- 
ceeded in growing fine pears in very sandy soils, where it was 
nearly impossible to raise them before, by grafting them on the 
Mountain Ash, a nearly related tree, which thrives on the dryest 
and lightest soil. 

A variety of fruit which is found rather tender for a certain 
climate, or a particular neighbourhood, is frequently acclima- 
tised by grafting it on a native stock of very hardy habits. Thus 
near the sea-coast where the finer plums thrive badly, we have 
seen them greatly improved by being worked on the beech- 
plum, a native stock, adapted to the spot ; and the foreign grape 
is more luxuriant when grafted on our native stocks. 

A slight effect is sometimes produced by the stock on the 
quality of the fruit A few sorts of pear are superior in fla- 

2 



26 PROPA.GATIOIf. 

vour, but many are also inferlour, when grafted on the Quince, 
while they are more gritty on the thorn. The Green Gage, a 
Plum of great delicacy of flavour, varies considerably upon dif- 
ferent stocks ; and Apples raised on the crab, and pears on the 
Mountain Ash, are said to keep longer than when grown on 
their own roots. 

In addition to the foregoing, a diseased stock should always 
be avoided, as it will communicate disease slowly to the graft, 
unless the latter is a variety of suflicient vigour to renew the 
health of the stock, which is but seldom the case. 

The cultivator will gather from these remarks that, in a fa- 
vourable climate and soil, if we desire the greatest growth, du- 
ration, and development in any fruit, (and this applies to or- 
chards generally,) we should choose a stock of a closely similar 
nature to the graft — an apple seedling for an apple ; a pear 
seedling for a pear. If we desire dwarf trees, that come into 
bearing very young, and take little space in a garden, we em- 
ploy for a stock an allied species of slower growth. If our soil 
or climate is unfavourable, we use a stock, which is adapted to 
the soil, or which will, by its hardier roots, endure the cold. 

The influence of the graft on the stock seems scarcely to ex- 
tend beyond the power of communicating disease. A graft taken 
from a tree enfeebled by disease, will recover with difficulty, 
even if grafted on healthy stocks for a dozen times in repeated 
succession. And when the disease is an inherent or hereditary 
one, it will certainly communicate it to the stock. We have 
seen the yellows^ from a diseased peach tree, propagated through 
hundreds of individuals by budding, and the stock and graft 
both perish together from its effects. Hence the importance, to 
nurserymen especially, of securing healthy grafts, and working 
only upon healthy stocks. 

Propagation hy cuttings. 

Propagating by cuttings, as applied to fruit trees, consists in 
causing a shoot of the previous season's wood to grow, by detach- 
ing it from the parent tree at a suitable season, and planting it 
in the ground under favourable circumstances. 

In this case, instead of uniting itself by woody matter to another 
tree, as does the scion in grafting, the descending woody matter 
becomes roots at the lower end, and the cutting of which, is then a 
new and entire plant. Every bud being a distinct individual, capa- 
ble of forming a new plant, has indeed theoretically the power, if 
separated from the parent stem, of throwing out roots and piain- 
taining a separate existence ; and some plants, as the grape vine, 
are frequently propagated by single buds planted in the soih 
But in practice, it is found necessary, with almost all tree« and 
plants, to retain a considerable portion of the stem with the bud 



CUTTINGS. 27 

to supply it with food until it has formed roots to draw nourish 
ment from the soil. 

All fruit trees may be propagated by cuttings with proper care 
and attention, but only a few grow with sufficient facility 
in this way to render their propagation by cuttings a common 
mode. These are the Gooseberry, the Currant, the A^ine, the 
Quince, the Fig, and the Mulberry. 

Cuttings of the Currant, Gooseberry, and the hardy sorts of 
Vine, will root readily, in a soil not too dry, in the open garden 
Currants and Gooseberries are generally taken off in the fall oi 
winter, prepared for planting, and two-thirds of their lower ends 
buried in the ground till the commencement of spring, when 
they are planted out, either where they are to remain, or in nur- 
sery rows. If planted in autumn, they are liable to 
be thrown out by winter fi'osts. They will succeed 
nearly as well if taken off in the spring, but, owing to 
the period at which they commence growing, this 
KH must be attended to very early, if deferred till that 
|1 season. 

v>l In order to raise plants of the Gooseberry and 

I Currant, with straight clean stems, which shall not 

throw up suckers, it is only necessary, before plant- 
, .^^ i^g tlie cutting, to cut out every eye or bud to be 
placed below the surface of the ground, Fig. 14. 
The cutting should be about a foot long, eight inches 
of which may be inserted in the ground. To insure 
greater success in raising the finer sorts of goose- 
berry, or other shrubs, it is customary to plant the 
cuttings on the shaded side of a wall or fence, in 
deep rich loam, rather damp than dry. Cuttings of 
the vine are generally prepared when trimming the 
pj j4 ^ old plants in autumn, or winter ; they may then be 
ffooseberry cut-\)\xv\Q(\. with their lowcr ends in the ground, or kept 

tinq, prepared • .i • ,i ,1 .-ii • '^ ^ 

ami planted, m earth m the cellar till spnng. 

Scarce sorts of foreign grapes, which it is desirable to multiply 
extensively, are frequently propagated by joints ; that is, by 
buds having about two inches of wood attached to each — every 
bud in this way forming a plant. When this mode is adopted, 
it is usual to plant the joints about half an inch deep, in light 
Boil, in a common hot bed prepared for the purpose, or each joint 
is planted in a pot by itself. In the first way a great number of 

plants may be grown in a small 
space. Success is more certain 
in propagating the vine by joints, 
where the joint is halved before 
planting, Fig. 15. 
A vine joint, p}^epared and planted. The large English black mul- 
berry is propagated by cuttings 




28 PROPAGATION. 

as follows : about the last of October, take cuttings from iha 
thrifty shoots of a bearing tree, cut out all the buds except twn 
or three at the top, and pare off the bottom of the cutting just 
below a bud. Lay-in the cuttings in a sheltered border, bury- 
ing them so that only the two buds at the top are exposed, and 
covering them with some loose straw or litter. In the 'spring, 
make a small hot-bed with very sandy soil in which to plant 
the cuttings on taking them out of the ground, or place each 
one in a sinall pot in any hot-bed ready at hand, and in a few 
weeks they will be found to have made roots freely. 

As a general rule, cuttings succeed best Avhen they are taken 
off just between the young and the previous year's wood ; or, 
in the case of young side shoots, when they are cut off close to 
the branch preserving the collar of the shoot. The lower end 
should be cut smoothly across just below a bud, the soil should 
in all cases be pressed firmly about the lower end of the cutting, 
and it should always be planted before the buds commence 
swelling, that the wound may iu some measure heal before 
growth and the absorption of fluid commences. 

Propagation by Layers and Suckers. 

A layer may be considered as a cutting not entirely separated 
from the plant. 

Layering is a mode of propagation resorted to in increasing 
some fruit tree stocks, as the Paradise stock, the Muscle Plum, 
and some kinds which do not grow so well from the seed. 
Certain varieties of native gi'ape, as the Bland's Virginia, which 
do not root readily by cuttings, are also raised in this way, and 
it may be applied to any sort of fruit tree which it is desirable 
to continue on its own root without grafting. 

Fruit trees are generally layered in the spring, and the layers 
may be taken oft' well-rooted plants in the autumn. But they 
may also be layered with success early in July. 

In making layers the ground around the mother plant should 
be made light and mellow by digging. Being provided with 
some hooked pegs to fast- ' 
en down the layers, bend 
down a branch, so that 
the end may recline upon 
the ground. Open a little 
trench three or four inches 
deep to receive the young 
wood to be layered ; 
make a cut or tongue Fig. 
16 a, half way through the 
under side of the shoot, 
pegging down the branch 
with the hooked peg 6, to Fig. 16. Layering. 




PRUNING. 2S 

keep it in its place ; press the eartt slightly round the tongue, 
and, in filling in the soil, raise nearly upright the end of the 
layer c, which remains above the surface of the ground. 

The descending sap, filled with organizable matter, is arrested 
by this tongue, acciunulates there, and the emission of rootf; 
speedily takes place. Ringing, wounding, or twisting the limb, 
answers the same purpose less perfectly, and indeed many trees 
root readily from the mere position of the branches as layers, 
and the moisture of the soil. 

A tree or plant which is kept for raising layers is called a 
stool,, and is headed down, both to facilitate the rooting of the 
layers, and to afford an abundance of shoots near the earth. 
Shoots of some cf the fruit tree stocks in the English nurseries 
are pegged down to the surface before growth comimences in the 
spring, covered about an inch deep with soil, and at the end of 
autumn afford hundreds of plants ; almost every bud making a 
separate root. 

Suckers are shoots sent up from the root, or from portions of 
the stem below the surface of the soil, which are easily separated 
from the parent plant. 

Suckers of fruit trees are frequently used as stocks for bud- 
ding or grafting upon, but they are greatly inferior to seedlings 
for this purpose, as they are always more liable to produce 
suckers, and they have not the thrifty vigorous habit, or the 
same power of forming as good roots as seedlings. Besides this, 
should the tree from which they are taken be diseased, they will 
be likely to carry the malady with them. 

Propagating by suckers is an easy and desirable way when 
we wish to continue a seedling fruit of value on its own root, and 
some of our common fruits appear to be more healthy and per- 
manent when growing in that way. It is also the only mode in 
use for increasing the Raspberry ; as is also that of runners, 
which is a kind of sucker above ground, for the Strawberry. 



CHAPTER III. 

PRUNING. 

1. Pruning to promote growth or modify the form of fruit trees, 

In this countiy almost all finiit trees are grown as standards. 
In this way they develop their natural forms, attain the largest 
size, and produce the greatest quantity of fruit, with the least 
possible care. Oni bright and powerful sun, reaching every 



30 CULTURE. 

part of the tree, renders the minute systems of pruning and 
training, which occupy so large a portion of the English worka 
on this subject, of little or no moment to the cultivator here. 
Pruning is, therefore, commonly resorted to only for the purpose 
of increasing the vigour of feeble trees, or to regulate and im- 
prove the form of healthy and luxuriant trees. 

Pruning has the power of increasing the vigour of a tree ii. 
two ways. If we assume that a certain amount of nourishment 
is supplied by the roots to all the branches and buds of a tree, 
by cutting off one half of the branches, at the proper season, we 
direct the whole supply of nourishment to the remaining portion, 
whicli wall, consequently, grow with nearly double their former 
luxuriance. Again, when a tree becomes stunted or enfeebled in 
its growth, the thinness of its inner bark, with its consequent small 
sap-vessels, (which it must be remembered are the principal chan- 
nel for the passage of the ascending supply of food) renders the 
upward and downward circulation tardj^, and the growth is 
small. By heading back or pruning judiciously, all the force 
of the nourishing fluid is thrown into a smaller number of buds, 
which make new and kixuriant shoots, larger sap-vessels, and 
which afford a ready passage to the fluids, and the tree with 
these renewed energies will continue in vigour for a long time. 

This treatment is especially valuable in thp case of small 
trees of feeble or stunted growth, which are frequently cut back 
to a single bud, and a new shoot or shoots, full of ^^gour, gives a 
healthy habit to the tree. In the nurseries, this practice of 
heading down unthrifty trees is frequently pursued, and small 
orchard trees which have become enfeebled may be treated in 
the same manner; cutting back the head as far as the place 
where it is wished that new shoots should spring out. Older 
trees should be headed back more sparingly, unless they are 
greatly enfeebled ; and their roots should at the same time be 
assisted by manure. 

A judicious pruning to modify the form of our standard trees 
is nearly all that is required in ordinary practice. Every fruit 
tree, grown in the 02')en orchard or garden as a common standard, 
should be allowed to take its natural form, the whole efforts of 
the pruner going no further than to take out all weak and 
crowded branches; those which are filling uselessly the in- 
teriour of the tree, where their leaves cannot be duly exposed to 
the light and sun, or those which interfere with the growth 
of others. All pruning of large branches in healthy trees 
should be avoided by examining them every season and taking 
out superfluous shoots while small. Mr. Coxe, the best American 
author on fruit trees, remarks veiy truly " when orchard trees 
are much pruned, they are apt to throw out numerous (super- 
fluous) suckers from the boughs in the following summer ; these 
should be rubbed off when they first appear, or they may easilj 



TO PKOMOTE GROWTH. 3 1 

lie broken off while young and buttle — cutting is apt to increase 
their number." 

Where pruning is not required to renovate the vigour of an 
enfeebled tree, or to regulate its shape — in other words, in the 
case of a healthy tree which we wish to retain in a state of the 
greatest luxuriance, health, and vigour, it may be considered 
worse than useless. Bearing in mind that growth is always 
corresponding to the action of the leaves and branches, if these 
are in due proportion, and in perfect health, the knife will always 
be found rather detrimental to luxuriance and constitutional 
vigour than beneficial.* 

The best seaso7i for priming to promote growth^ theoretically, is 
in autumn soon after the fall of the leaf. Next to this, winter 
pruning, performed in mild weather, is best, and in orchards this 
is the season usually most convenient. In all parts of the coun- 
try where the winters are not very severe, (and always in the 
southern or western states,) the roots are collecting a certain 
stock of nourishment during the whole autumn and winter. 
When a tree is pruned in autumn or winter this whole supply 
goes to the remaining branches, while in the case of spring pru- 
ning it is partly lost. North of the 43° of latitude, however, 
the winters are so severe that winter pruning should be deferred 
till the last of February. 

We should especially avoid pruning at that period in spring 
when the buds are swelling, and the sap is in full flow, as the 
loss of sap by bleeding is very injuiious to most trees, and, in 
some, brings on a serious and incurable canker in the limbs. 

There are advantages and disadvantages attending all sea- 
sons of pruning, but our own experience has led us to believe 
that, practically, a fortnight before midsummer is by far the 
best season, on the whole, for jyruning in the northern and middle 
states. Wounds made at this season heal over freely and rapid- 
ly ; it is the most favourable time to judge of the shape and 
balance of the head, and to see at a glance which branches 
require removal ; and all the stock of organizable matter in the 
tree is directed to the branches that remain. 

In pruning large limbs, some composition should always be at 
hand to cover the wound. This will not only prevent its crack- 
ing by the cold in winter pruning, but will keep out the air, and 
maintain the exposed wood in a sound state, until it is covered 

* Ignorant cultivators frequently weaken the energies of young trees, 
and cause them to grow up with lean and slender stems, by injudiciously 
trimming off tlie young side shoots and leaves, in the growing season. By 
taking oiT these shoots, the stem is deprived of all the leaves which would 
attract and elaborate the sap, thus preparing nourishment for the growth 
of the stem; and the trunk of the tree does not increase in size half so fast 
as when the side branches are allowed to remain for a time, pruning them 
away gradually. It is better, in tlie case of these j'oung trees, to stop the 
Bide branches 'vhen of moderate length by pmcbing out the terminal bud. 



32 PRUNINO. 

witli a new layer of bark. Many compositions have been in 
fashion, abroad, for this purpose, which, under our summer s.in 
and wintry frosts, are nearly worthless, as they generally crack 
and fall off in a single year. The following is a cheap and 
admirable application, which we recommend to all cultivators 
of fruit trees. 

Com2')ositionfor wounds made in pruning. Take a quart of 
alcohol and dissolve in it as much gum shellac as will make a 
liquid of the consistence of paint. Apply this to the wound 
with a common painter's brush ; always paring the wound 
smoothly first with the knife. The liquid becomes perfectly hard, 
adheres closely, excludes the air perfectly, and is afl:ected by no 
changes of weather ; while at the same tune its thinness offers 
no resistance to the lip of new bark that gradually closes over 
the wound. If the composition is kept in a well corked bottle, 
sufficiently wide mouthed to admit the brush, it will always bo 
ready for use and suited to the want of the moment. 

2. Pruning to induce fruitfulness. 

When a young fruit tree is too luxuriant, employing all its 
energies in making vigorous shoots, but forming few or no blos- 
som buds, and producing no fruit, we have it in our power by 
diflferent modes of pruning to lessen this over-luxuriance, and 
force it to expend its energies in fiaiit-bearing. The most direct 
and successful mode of doing this is by pruning the roots, a pro- 
ceeding recently brought into very successful practice by Euro- 
pean gardeners. 

Root 23runing has the effect of at once cutting off a consider- 
able supply of the nourishment formerly afforded by the roots of 
a tree. The leaves, losing part of their usual food, are neither 
able to grow as rapidly as before, nor to use all the nutritious 
matter already in the branches ; the branches therefore become 
more stunted in their growth, the organizable matter accumu- 
lates, and fruit buds are directly formed. The energies of the 
tree are no longer entirely carried off in groAvth, and the return- 
ing sap is employed in producing fruit buds for the next year. 

Root pruning should be performed in autumn or winter, and 
it usually consists in laying bare the roots and cutting off 
gmoothly at a distance of a few feet fi-om the trunk, (in propor- 
tion to the size of the tree) the principal roots. Mr. Rivers, an 
English nurseryman of celebrity, who has practised this mode 
with great success, digs a trench early in November, eighteen 
inches deep, round his trees to be root pruned, cutting off the 
roots with a sharp spade. By following this practice every 
year, he not only throws his trees into early bearing, but forces 
Apples, Pears, and the IWe, grafted on their own roots, to be- 
come prolific dwarfs, growing only six feet apart, trained in a 



TO INDUCE FRUITFULKESS. 33 

conical form, full of fruit branches, and producing abundantly. 
Those dwarf trees, thus annually root pruned, he supplies abun« 
dantly with manure at the ends of the roots, thus keeping up 
their health and vigour. The plan is an admirable one foi 
small gardens, or for amateurs who wish to grow a great many 
sorts in a small surface. Mr. Rivers, in a pamphlet on this 
subject, enumerates the following among the advantages of S2/s- 
tern a tic root pruning. 

" 1. The facility of thinning, (owing to the small size of the 
trees,) and, in some varieties, of setting the blossoms of shy- 
bearing sortf, and of thinning and gathering the fruit. 

" 2. It will make the gardener independent of the natural soil 
of his garden, as a few barrowsful of rich mould will support a 
tree for a lengthened period, thus placing bad soils nearly on a 
level with those the most favourable. 

" 3. The capability of removing trees of fifteen or twenty 
years' growth, with as much facility as furniture. To tenants 
this will indeed be a boon, for perhaps one of the greatest an- 
noyances a tenant is subject to, is that of being obliged to leave 
behind him trees that he has nurtured with the utmost care." 

In conclusion, Mr. Rivers recommends caution ; " enou2;h of 
vigour must be left in the tree to support its crop of fruit, and 
one, two, or three seasons! cessation from root pruning, will often 
be found necessary." 

Root pruning in this country will, we think, be most valuable 
in its application to common standard trees, which are thriftv, 
but bear little or no fruit. They will generally be found to re- 
quire but a single pruning to bring them into a permanently 
fruitful condition ; and some sorts of Pears and Plums, which 
do not usually give a fair crop till they are twelve or fourteen 
years old, may be brought into fruit by this means as soon as 
they are of proper size. Several nearly full grown peach, pear, 
and plum trees, on a veiy rich soil on the Hudson, which were 
over-luxuriant but bore no fruit, were root pruned by our advice 
two years ago, and yielded most excellent and abundant crops 
last season. 

In the case of Apple orchards, where the permanent value 
depends on the size, lonr/evity, and continued productiveness of 
the trees, it is better to wait patiently and not resort to pruning 
to bring them into bearing ; as it cannot be denied that all 
excessive pruning shortens somewhat the life of a tree. Mr. 
Coxe, indeed, recommended that the first fruit should never be 
allowed to ripen on a young apple orchard, as it lessens very 
materially the vigour of the trees. 

Shortening-in the shoots of Peaches, Nectarines, and Apricots^ 
as we sluill hereafter point out, has a strong tendency to increase 
tlic fruitfulness of these trees, since by reducing the young wood, 
the sap accumulates in the remainder of the branch, and many 

2* 



34 PRDNINO. 

bearing shoots are produced instead of one. And the English 
practice of spurrinff-in, which consists in annually shortening 
the lateral shoots of trained Pears, Apples, and the like, in order 
to make them throw out short fruit branches, or spurs, is founded 
on the same principle. 

Bending doion the limbs is an easy and simple means of throw- 
ing such branches directly into fruit. By this means the circu- 
lation is retarded, rapid growth ceases, organizable matter accu- 
mulates, and fruit-buds, as before stated, surely follow. The 
limbs are bent, while flexible, in June or July, and tied down 
below a horizontal line until they retain of themselves their new 
position. When this can be easily applied, it is a never-failing 
mode of rendering such branches fruitful. It is stated in Lou- 
don's Gardener's Magazine that " a very large crop of Pears was 
obtained by the Rev. Mr. Fisher, in Buckinghamshire, from trees 
which had not borne at all, by twisting and breaking down the 
}oung shoots, late in the autumn, when the wood had become 
tougli ; and the pendent branches afterwards continued per- 
feily healthy." 

Disharking and Ringing are two modes that have been recom- 
mended by some authors, but of which, except as curious expe- 
riments, we entirely disapprove. Disharking, that is, removing 
thv. outer bai-k of the trunk in February, Ma}', or March, is and 
may be practised with good results on trees in very sheltered posi- 
tions, and under glass, but must always be a somewhat danger- 
oiis practice in open orchards, and in a variable climate like 
ours ; while its good effects may in a great measure be attained 
by keeping the bark in a healthy state by a wash of soft soap. 
Ringing, which is nothing more than stopping the descending sap 
iij a branch, and forcing it to organize blossom buds, by taking 
off a ring of bark, say a fourth or half an inch, near midsummer, 
is a mode always more or less injurious to the health of the 
branch, and if carried to any extent, finally destroys the tree. 
It is gradually falling into disuse, since root pruning, and other 
and better modes, are becoming known. A ligature or bandage 
tightly applied to the limb, will have temporarily the same effect 
as ringing, without so much injury to the branch. 

Inducing fruitfulness by other means. 

The influence of certain soils on the productiveness of fruit 
trees is a subject of every day observation, but the particular 
ingredients of the soil, which insure this abundant bearing, is not 
so well known. Limestone soils are almost invariably produc- 
tive of all sorts of fruit ; and certain strong loams in this coun- 
try seem to be equally well adapted to this end. 

In a curious work called the " Rejuvenescence of Plants,"etc. 
by Dr. Schultz, of Berlin, the author, who has devoted conside; 



TRAINING. 30 

able time to the subject, states tbat common salt and chloride of 
lime contribute greatly to the flowering of most plants, to which, 
however, they can only be applied, with safety, in small quanti- 
ties. "Salts of lime," he continues, "appear to produce so 
nearh^ the same effect as those of potash and soda, that it is onl^? 
necessary to place lime within their reach, if there is no defici- 
ency of manure in the shape of general food. Lime will in the 
main promote, in an astonishing degree, the fruit and flowering 
of most plants, because calcareous salts promote evaporation 
and the concentration of sap." 

Although we cannot coincide with many of Dr. Schultz's 
views as expressed in this work, yet the remarks just quoted 
agree so entirely with facts that have come under our own ob- 
servation, that we gladly place them before the cultivator of fruit 
t^'ees. One of the most productive fruit gardens in our know- 
lodge is on a limestone soil, and another more than usually pro- 
Lfic, in a neighbourhood not very fruitful, is every year treated 
with a top dressing of coarse salt, at the rate of two bushels to the 
acre. These facts are surely worth the attention of growers, and 
should be the subject of more extended and careful experiments. 

Rendering trees more fruitful by dwarfing^ and by adapting 
them to soils naturally unfruitful by growing them lipon other 
and better stocks, we have already placed before the reader 
under the head of Grafting. 



CHAPTER IV. 



Training fruit trees is, thanks to our favourable climate, a 
proceeding entirely unnecessary in the greater part of the United 
States. Our fine dry summers, with the great abundance of 
strong light and sun, are sufficient to ripen fully the fruits of 
temperate climates, so that the whole art of training, at once the 
trial and triumph of skill with English fruit gardeners, is quite 
dispensed with : and in the place of long lines of brick wall 
and espaher rails, surrounding and dividing the fruit garden, 
all covered with carefully trained trees, we are proud to show 
the open orchard, and "the borders in the fruit garden filled 
with thrifty and productive standards. Nothing surprises a Bri- 
tish gardener more, knowing the cold of our v/inter, than the 
first sight of peaches, and other fine fruits, arriving at full per- 
fection in the middle states, with so little care ; and he sees at 
once that three fourths of the great expense of a fruit garden 
bere is rendered entirely needless. 

Ti-aining fruit trees, m this country, is therefore confined tc 



36 ■ TRAINING. 

the colder districts north of tlie 43° of latitude, and to the f^ai 
dens of amateurs. There can, however, scarcely be a more 
beautiful display of the ait of the horticulturist, than a iine row 
of trained trees, their branches arranged with the utmost i-ym 
metry and regularitj^, and covered, in the fruit season, with 
large and richly coloured fruit. 

North of the 43° latitude, (or north of the Mohawk,) the peach 
does not ripen well, and this, as well as some other rather tender 
trees, will, in such situations, generally yield abundant crops 
when trained on a common upright trellis, or espalier rail, seven 
or eight feet high.* Still farther north, as in Maine, or Canada, 
a wall must be resorted to : but our own observation leads us to 
believe that, generally, the espalier rail will be found not only 
cheaper, and more easily managed in training, but really pre- 
ferable to a wall, as full exposure to light is suffic'ent without 
much additional heat. With regard to walls themselves, in the 
middle portions of the Union, a southern aspect is almost always 
the worst, being too hot in midsummer ; a wall running north 
and south, and affording east and west aspects, is much the best 
The western aspect is indeed preferable for all tender fruits, as 
the blossoms are not there liable to injury from early frosts. A 
north wall is useful for producing a later crop. 

The objects of training are, by a more complete exposure of 
the leaves and branches to the light and sun, to ripen fruits in 
a naturally unfavourable climate ; to render them more fruit- 
ful, — lessening vigour and excessive growth by the lateral or 
horizontal arrangement of the branches ; and lastly economy of 
space, as trees when trained on a flat surface occupy much Itss 
space in the fruit garden than standards, and leave the bordei-s 
more open for cropping with vegetables. 

Training conical standards. A very easy and simple mode of 
training fi'uit trees, which has lately come into great favour with 
amateurs, is the conical standard, or QuenouiUe^ (pronounced ke- 
nool) of the French. It is applied chiefly to pears, Avhich, when 
treated in this way, may be planted about eight feet apart, and 
thus a great variety of sorts may be grown in a small garden. 
Tlie best example of this kind of training in this country, at 
present, is in the garden of Mr. Johnson of Lynn, Mass. A 
great number of the specimen trees in the London Horticultural 
Society's garden are trained in this manner ; and Loudon re- 
marks, that in 1840 the Royal Kitchen garden of Versailles 
contained two hundred trees trained in the conical manner, with 
the current year's shoots tied down en qiienouille. " They had 

* Cedar or locust posts, set four or eight feet apart, with horizontal bars 
let in, and crossed by light perpendicular straps of pine from six to twelve 
inches apart, will form an excellent and durable trellis for espaliers. See Fig. 
21. Indeed nvaay gardeners iiero prefer having a liglit trellis a few inches 
trom the wall, upon wliicli to try'.u, instead of nailing directly on the wall 



QtTENOUILLE STANDARDS. 



3'< 



attained the height of from six to twelve feet before the branches 
were bent down ; but the effect of this was to cover the shoots 
with blossom buds, and to produce the most extraordinary crops." 

To produce Quenouille 
standards, plant a young 
tree, three or four feet 
high, and, after the first 
summer's growth, head 
back the top, and cut-in 
the side branches, as re- 
presented by the dotted 
lines, on a, Fig. 16. The 
next season the tree will 
shoot out three or four 
tiers of side branches, ac- 
;'?^ cording to its strength. 
jl The lowest should be 
left about eighteen inches 
from the ground, and, by 
pinching off superfiuoug 
shoots, others may be 
made to grow pretty re- 
At the end of this season 




Fig. 16. 



Quenouille or conical training^ pr(y 
gressiee stages. 



gnlarly, so as not to crowd the head, 
head back the leader as in b, to 
strengthen the side shoots. Next 
season a fresh series of lateral shoots 
will be produced, four or five of 
which may be kept every year ; and 
the third or fourth year, the lower 
branches may be bent down in mid- 
summer, c, and kept in a pendulous 
position for a year or two, by tying 
them to stakes driven in the ground, 
or to the main stem. This success- 
ive growth at the top, and arrange- 
ment of the limbs below, must be 
continued till the requisite height — 
say ten feet — is attained, when all the 
bi'anches assuming their final fonn, 
the tree will resemble Fig. 17. A 
moderate pruning to produce new 
wood, and the occasional tying in of 

a rambling shoot, will be all that is 

required. The French quenouille i?-;^. ir. CoMor QmnouiUe 
training is performed with dwarf training, complete. 

stocks, but the trees are more thrifty and durable when grafted 
on their own stocks, and kept within proper bounds by root pru- 
ning, after Mr. Kivers's method, explained in a previous page. 




38 



TRAINING. 




Fig. 18. Fan-tra4,nm^, first 



The two best modes of training for this country, on walls oi. 
espaliers, are fan-training, and horizontal training. The first 
is the simplest and easiest mode of training the Peach, the Apri- 
cot, Nectarine, and Cherry ; and the latter is best adapted to 
the Pear. In training to a wall, the branches are fastened in 
their places by shreds of leather and nails ; and, as espaliers, 
by tying them with slips of bass-matting to the rails of the trellis. 
The following accomit of these two modes of training is so con- 
cisely abridged from the practice of the best English gardens, 
in the Suburban Horticulturist, that we cannot do better than 
to place it before the reader. 

Fan-training in the common English manner. A maiden plant 
(a tree but one year from the graft,) being planted " is to be 
headed down to four buds or eyes, 
placed in such a manner as to throw 
out two shoots on each side, as shown 
in Fig. 18. The following season the 
two uppermost shoots are to be headed 
down to three eyes, placed in such a 
manner as to throw out one leading shoot, and one shoot on each 
side ; the two lowerijiost shoots are to be headed down to two 
eyes, so as to throw out one lead- 
ing shoot, and one shoot on the 
uppermost side as shown in Fig. 
19. We have now five leading- 
shoots on each side, well placed, 
to form our future tree. Each 
of these shoots must be placed in 
the exact position in which it is 

to remain ; and as it is these Fig. 19. Fan-training, seccmd stage. 

shoots which are to form the future tree, none of them are to be 
shortened. The tree should by no means be suffered to bear 
any fruit this year. Each shoot must now be allowed to pro- 
duce, besides the leading shoot at its extremity, two other shoots 
on the uppermost side, one near to the bottom and one about 

midway up the stem ; 
there must also be one 
shoot on the under- 
most side, placed 
about midway be- 
tween the other two. 
All the other shoots 
must be pinched off 
in their infant state. 

Fig. 20. Fan-training, third Btage. The tree Will then, 

assume, at the end of thethird year, the appearance shown in Fig.20. 
From this time it maybe allowed to bear what cropof fruit thegar- 
dener thinks it able to carry ; in determining which, he ought 





FAN-TRAINING. 



39 



never to overrate the vigour of the tree. All of these shoot* 
except the leading ones, must at the proper season be shortened, 
but to what length must be left entirely to the judgment of the 
gardener, it of course depending upon the vigour of the tree. 
In shortening the shoot, care should be taken to cut back to a 
wood bad that will produce a shoot for the following year. Cut 
close to the bud, so that the wound may heal the following sea- 
son. The following year each shoot at the extremities of the 
leading branches should produce, besides the leading shoot, one 
on the upper and two on the under part, more or less, according 
to the vigour of the tree ; whilst each of the secondary branches 
should produce besides the leading shoot, one other placed near 
to the bottom ; for the grand art of pruning, in all systems to 
which this class of trees is subjected, consists in preserving a 
sufficient quantity of young wood at the bottom of the tree ; and 
on no account must the gardener cut away clean any shoots so 
placed, without well considering if they will be wanted, not only 
for the present but for' the future good appearance of the tree. 
The quantity of young wood annually laid in must depend upon 




Fig. 21. Fan-training complete. 

the vigour of the tree. It would be ridiculous to lay the same 
quantity into a weakly tree as into a tree in full vigour. The 
gardener here must use h's own judgment. But if any of the 
leading shoots manifest a disposition to outstrip the others, a 
portion of young shoots must be laid in, and a greater quantity 
of fruit suffered to ripen on the over-vigorous branch. At the 
same time a smaller quantity of fruit than usual must be left 
to ripen on the weaker branch. This will tend to restore the 
equilibrium better than any other method. Fig. 21, presents us 
with the figure of a tree in a more advanced state well balanced, 
and well calculated for an equal distribution of the sap all over 
its surface. [We have varied this figure by representing it train- 
ed on a trellis, instead of a wall.] Whenever any of the lower 
shoots have advanced so far as to incommode the others, they 



to 



sbonlJ be cut back to a yearling shoot ; this "will give tbein 
room, and keep the lower part of the tree in order. In nailing 
to a wall, care must be taken not to bruise any part of the 
shoot ; the wounds made by the knife heal quickly, but a bruise 
often proves incurable. Never let a nail gall any part of the 
tree ; it will endanger the life of the branch. In nailing-in the 
young shoots, dispose them as straight and regular as possible ; 
it will look workman-like. AVhatever system of training is 
pursued, the leading branches should be laid-in in the exact 
position they are to remain ; for wherever a large branch is 
brought down to fill the lower part of the wall, the free ascent 
of the sap is obstructed by the extension of the upper, and con- 
traction of the lower parts of the branch. It is thus robbed of 
part of its former vigour, while it seldom fails to throw out, imme- 
diately behind the parts most bent, one or more vigorous shoots." 

Horizontal traiiiing consists in preserving an upright leader, 
with lateral shoots trained at regular intei'vals. These intervals 
may be from a foot to eighteen inches for pears and apples, and 
about nine inches for cherries and plums. " A maiden plant 
with three shoots having been procured, the 
two side shoots are laid in horizontally, and 
the centre one upright, as in Fig. 22 ; all the 
buds being rubbed oiF the latter but three, 
viz., one next the top for a vertical leader, 
and one on each side near tlie top, for hori- . 

zontal branches. In the course of the first training^jiriT^age. 
summer after planting, the shoots may be allowed to grow Avith- 
out being stopped. In the autumn of the first year the two lat- 
erals produced are nailed or tied in, 
and also the shoots produced from 
the extremities of the lower laterals ; 
the centre shoot being headed down 
as before, as shown in Fig. 23. But 
in the second summer, when the 
main shoot has attained the length ol 
ten or twelve inches, it may be stop- 





Horizontal training, 
cond stage. 



ped ; which if the 
jilant is in proper 
vigour, will cause it 
to throw out two ho- 
rizontal branches, 
in addition to those 
whieli Avere thrown 
out from those of 
the preceding year. 
The tree will now 
be in its second 
Bummer, and will 




Fig. 24 ITorizontaZ training, third fitage. 



HORIZONTAL TRAINING. 



41 



have four horizontal branches on each side of the upright stem 
as in Fig. 24 ; and by persevering in this system four horizontal 
branches will be produced in each year till the tree reaches the 
top of the wall (or espalier,) when the upright stem must termi- 
nate in two horizontal branches. In the following autumn the 




^l^bq^jpE^^M 



Fig. 25. Eorizontal training, fourth year. 

tree will have the appearance of Fig. 25." — Suburban Horticul 
turist, pp. 363 : 372. 

Training fruit trees is nowhere in the United States practised 
to much extent except in the neighbourhood of Boston ; and 
some of the best specimens of the foregoing methods in that 
neighbourhood are in the gardens of J. P. Gushing, Esq., Col. 
Perkins, and S, G. Perkins, Esq. 



CHAPTER y. 



TRANSPLANTING. 

As nearly all fruit trees are raised first in nurseries, and then 
removed to their final position in the orchard or fruit garden ; aa 
upon the manner of this removal depends not only their slow or 
rapid growth, their feebleness or vigour afterwards, and in many 
cases even their life, it is evident that it is in the highest degree 
important to understand and practise well this transplanting. 

The season best adapted for transplanting fruit trees is a mat- 
ter open to much difference of opinion among horticulturists ; a 
difference founded mainly on experience, but without taking 
into account variation of climate and soils, two very importam 
circumstances in all operations of this kind. 

All physiologists, however, agree that the best season for 
transplanting deciduous trees is in autumn, directly afr.er the 



1:2 TRANSPLANTING. 

fall of the l(ftf. The tree is then in a completely dormant state 
Transplantea it this early season, whatever "wounds may have. 
been made in the roots commence healing at once, as a deposit di- 
rectly takes place of granulous matter from the wound, and "when 
the spring arrives the tree is already somewhat established, and 
ready to commence its growth. Autumn planting is for this 
reawn greatly to be preferred in all mild climates, and dry soils; 
and oven for very hardy trees, as the apple, in colder latitudes; 
as the fixed position in the ground, which trees planted then get 
by the autumnal and early spring rains, gives them an advan- 
tage, at the next season of growth, over newly moved trees. 

On the other hand, in northern portions of the Union, where 
the winters commence early, and are severe, spring planting is 
greatly preferred. There, autumn and winter are not mild 
enough to allow this gradual process of healing and establishing 
the roots to go on ; for when the ground is frozen to the depth of 
the roots of a tree, all that slow growth and connection of nutri- 
ment by the roots is necessarily at an end. And the more 
tender sorts of fruit trees, the Peach and Apricot, which are less 
hardy when newly planted than when their roots are entire, and 
well fixed in the soil, are liable to injury in their branches by 
the cold. The proper time, in such a climate, is as early as the 
ground is in a fit condition in the spring. 

Early in autumn, and in spring before the buds expand, may 
as a general rule be considered the best seasons for transplant- 
ing. It is true that there are instances of excellent success in 
planting at all seasons, except midsummer ; and there are many 
who, from having been once or twice successful in transplanting 
when trees Avere nearly in leaf, avow that to be the best season ; 
not taking into account, that their success Avas probably entirely 
owing to a fortunately damp state of the atmosphere at the time, 
and abundant rains after the experiment was performed. In the 
middle states, we are frequently liable to a dry period in early 
summer, directly following the season of removal, and if trans- 
planting is deferred to a late period in spring, many of the trees 
will perish from drought, before their roots become established 
in the soil. Spring planting should, therefore, always be per- 
formed as soon as possible, that the roots may have the great 
benefit of the early and abundant rains of that season, and get 
well started before the heat of summer commences. For the 
neighbourhood of New- York, therefore, the best periods are, from 
the fall of the leaf, to the middle of November, in autumn, and 
fi'om the close of winter, to the middle of April, in the spring ; 
though commonly, the seasons of removal are frequently extended 
a month beyond these limits. 

Taking up the trees is an important part of the operation. A 
transplanter should never forget that it is by the delicate and 
tentUn- points oi' extremities of the root that trees take up their 



PREPARING THE SOIL. 43 

food ; and that the chance of complete success is lessened, by 
every one of these points that is bruised or destroyed. If wo 
could remove trees with every fibre entire, as we do a plant in 
a pot, they would scarcely show any sign of their change of posi- 
tion. In most cases, especially in that of trees taken from 
nurseries, this is, by the operation of removal, nearly impos- 
sible. But although we may not hope to get every root entire, 
we may, with proper care, preserve by far the larger portion of 
them, and more particularly the small and delicate fibres. After 
being taken up, they should be planted directly ; or, if this can- 
not be done, they should be kept from drying by a covering of 
mats, and when sent to a distance by being packed in damp moss.* 

Preparmg the places. Here is the fatal stumbling block of 
all novices and ignorant persons in transplanting. An English 
gardener, when he is about to plant fruit trees, talks about p)'''^- 
paring his borders, an American sa3''s he will dir/ his holes; and 
we cannot give a more forcible illustration of the ideas of two 
persons as to the wants of a fruit tree, or a better notion of the 
comparative provision made to supply these wants, than by con- 
trasting the two phrases themselves. The one looks upon a tree 
as a living being, whose life is to be rendered long, vigorous, and 
fruitful by a good supply of food, and a soil mellow and easily 
penetrated by the smallest fibre ; the other considers it very 
much in the light of a truncheon or a post, which he thrusts 
into the smallest possible hole, and supplies witu the least portion 
of manure, trusting to what he seems to believe the inextinguish- 
able powers of nature to make roots and branches under any 
circumstances. It is true that the terms differ somewhat from 
the nature of the culture and the greater preparation necessary 
in planting fruit trees in England, but this is not by any means 
sufficient to justify the difterent modes of performing the same 
operation there and here. 

In truth, in this country, where the sun and climate are so 
favorable, where pruning and training are comparatively so 
little necessary, the great requisite to success in the ordinary 
culture of fruit trees is the proper preparation of the soil before 
a tree is planted. Whether a transplanted tree shall struggle 
several years to recover, or grow moderately after a short time, 
or at once start into a very luxuriant and vigorous growth, de- 
pends entirely upon the amount of care and labour the planter is 
willing to bestow on the soil for his trees. We have seen seve- 
ral instances where, side by side, one man planted his trees in 
large spaces of deeply moved and rich soil, and another in 

* We should notice an important exception to this in the case of trees 
packed for shipping across the Atlantic. In this case they should bo 
packed only in d/)-y moss; the moisture of the sea air being sufficient to 
keep the roots in good condition, while if packed in damp moss taey wiU 
be injured by rotting or excessive growth. 



44 TRANSPLANTING. 

small holes in the cc mmon mode, which uniformly showed the treei 
of the first, larger after five years, than those of the last after twelve. 

No fruit tree should be planted in a hole of less size tliae 
three feet square, and eighteen inches to two feet deep. To this 
size and depth the soil should be removed and well pulverized, 
and it should if necessary be properly enriched by the applica- 
tion of manure, which must be thoroughly mixed with the whole 
mass of prepared soil by repeated turnings with the spade, 
This preparation will answer, but the most skilful cultivators 
among us make their spaces four or five feet in diameter, or 
three times the size of the roots, and it is incredible how much 
the luxuriance and vigour of growth, even in a poor soil, is pro- 
moted by this. No after mending of the soil, or top dressings 
applied to the surface, can, in a climate of dry summers like ours, 
equal the effects of this early and deep loosening and enriching 
the soil. Its effects on the growth and health of the tree ai'e 
permanent, and the little expense and care necessary in this 
preparation is a source of early ar>d constant pleasure to the 
planter. This preparation may be made just before the tree is 
planted, but in heavy soils it is mue!) better to do it several 
months previously ; and no shallow ploughing of the soil can 
obviate the necessity and advantages of the practice, where 
healthy, vigorous orchards or fruit gardens are desired. 

The whole art of transplanting, after this, consists in placing 
the roots as they were before, or in the most favourable position 
for growth. Begin by filling the hole with prepared soil, 
within as many inches of the top as will allow the tree to stand 
exactly as deep as it previously stood. With the spade, shape 
the soil for the roots in the form of a little hillock on which "to 
place the roots — and not, as is commonly done, in the form of a 
hollow ; the roots will then extend in their natural position, not 
being forced to turn up at the ends. Next examine the roots, 
and cut off all wounded parts, paring the wound smooth. Hold 
the tree upright on its little mound in the hole of prepared soil ; 
extend the roots, and cover them carefully with the remaining pul- 
verized soil. As much of the success of transplanting depends 
on bringing the soil in contact with every fibre, so as to leave 
no hollows to cause the decay of the roots, not only must this be 
secured by patiently filliiig-in all cavities among the roots, but 
when the ti'ees are not quite small, it is customary to pour in a 
pail of water when the roots are nearly all covered with soil. 
This carries the liquid mould to every hidden part. After the 
■water has settled away, fill up the hole, pressing the earth gently 
about the tree with the foot, but avoiding the common practice 
of shaking it up and down by the stem. In windy situations it 
will be necessary to place a stake by the side of each tree to 
aold it upright, until it shall have taken firm root in the soil, but 
!t is not needful in ordinary cases. 



MULSHING A.ND MANURING. 45 

Avoid deep planting. More tlian half the losses in orchard 
planting in America arises from this cause, and the equally 
common one of crowding the earth too tightly about the roots. 
No tree should be placed deeper than it formerly grew, as ita 
roots are stifled from the want of air, or starved by the poverty 
of the soil at the depth where they are placed. It is much the 
better and more natural process in fact to plant the tree so that 
it shall, Avhen the whole is complete, appear just as deep as 
before, but standing on a little mound two or three inches higher 
than the level of the ground about. This, when the mound set- 
tles, will leave it nearly on the level with the previous surface. 

Mulching is an excellent practice with transplanted trees, and 
more especially for those which are removed late in the spring. 
Mulching is nothing more than covering the ground about the 
stems with coarse straw, or litter from the barn-yard, which by 
preventing evaporation keeps the soil from becoming dry, and 
maintains it in that moist and equable condition of temperature 
most favourable to the growth of young roots. Very many trees, 
in a dry season, fail at midsummer, after having made a fine 
start, from the parched and variable condition of the earth about 
the roots. Watering frequently fails to save such trees, but 
mulching when they are planted will entirely obviate the neces- 
sity of watering in dry seasons, and promote growth under any 
circumstances. Indeed watering upon the surface, as com- 
monly performed, is a most injurious practice, as the roots, 
stimulated at one period of the day by water, are only rendered 
more susceptible to the action of the hot sun at another, and the 
surface of the ground becomes so hard, by repeated watering, 
that the beneficial access of the air is almost cut off. If trees 
are well watered in the holes, while transplanting is going on, 
they will rarely need it again, and we may say never, if they 
are well mulched directly after planting. 

The best manure to be used in preparing the soil for trans- 
planting trees is a compost formed of two thirds muck «r black 
peat earth, reduced by fermenting it several months in a heap 
with one-third fresh barn-yard manure. Almost every farm 
will supply this, and it is more permanent in its efiects, and 
less drying in its nature, than the common manure of the stable. 
An admirable manure recently applied with great success, is 
charcoal — the small broken bits and refuse of the charcoal 
pits — mixed intimately with the soil. Air-slaked lime is an 
excellent manure for fruit trees in soils that are not naturally 
calcareous. Two or three handfuls may be mixed with the soil 
when preparing each space for planting, and a top dressing may 
be applied with advantage occasionally afterwards, to increase 
their productiveness. But wherever large orchards or fruit 
gardens are to be planted, the muck compost heap should be 
made ready beforehand, as it is the cheapest, most valuable, and 
durable of all manures for fruit trees. 



46 THANSPLANTXNG. 

Pruring tte heads of transplanted trees, at the seaaon of re 
luoval, we think generally an injurious practice. It is certainly 
njedless and hurtful in the case of small trees, or those of such 
a size as w* 11 allow the roots to be taken up nearly entire ; for, 
as the action of the branches and the roots is precisely recipro- 
cal, and as new roots are rapidly formed just in proportion to 
the healthy action of the leaves, it follows that by needlessly 
cutting off branches we lessen the vital action of the whole tree. 
At the same time, where trees are transplanted of so large a size 
that some of the roots are lost in removing them, it is necessary 
to cut back or shorten a few of the branches — as many as will 
restore the balance of the system — otherwise the perspiration 
of the leaves may be so great, as to exhaust the supply of sap 
faster than the roots can collect it. A little judgment only is 
necessary, to see at a glance, how much of the top must be 
pruned away before planting the tree, to equalize the loss be- 
tween the branches and the roots. 

When it is necessary to transplant fruit trees of large size, 
the best practice is to prepare them previously by digging a 
trench round the whole mass of roots, undermining them, and cut- 
ting off all roots projecting beyond .this line. The trench sh )u!l 
be dug at such a distance from the tree as will include all the 
large and sufficient ball of roots, and it should be done in the 
spring, or before midsummer, when it is desirable to remove the 
tree the next year. After all the roots that extend to this circular 
trench are cut off, the earth is replaced, and by the season follow- 
ing an abundance of small fibres is sent out by the amputated 
roots, which, when the whole is now removed, will insure the suc- 
cess and speedy growth of the tree. This is more completely the 
case Avhen the tree is prepared two years before transplanting. 
A variation of this mode, which has been found quite as success- 
ful and less laborious, consists in leaving the trench open, and 
covering it with boards only, or boards with a top layer of turf. 
The tree then is somewhat checked in its growth, it throws out 
an abundance of small fibres into the ball of earth containing 
the roots, and is the next season transplanted with great ease 
and safety. 

The pro'per size for transplanting varies somewhat with the 
sort of tree, and the kind of culture intended. It is, however, 
a maxim equally well settled, both among theorists and the best 
practical men, that health, immediate vigour, and duration, are 
ajl greatly promoted by transplanting fruit trees of small size — ■ 
from three to six or seven feet. V7e are fully aware with what 
impatience the beginner, or a person who knows little of the cul- 
ture of trees, looks upon trees of this size — one who is eager to 
plant an orchard, and stock a garden with large trees, thinking 
to gather a crop the next year. The latter may indeed be done, 
but the transplanting so affects the tree, that its first s ;anty crop 



LAYING-IN. 



is followed by a long season of rest and feel.le growth, whila 
the plantation of young trees is making wood rapidly, and soon 
comes into a healthy and long-continued state of productive- 
ness — often long indeed before the large trees have fairly arrived 
at that condition. The small tree, transplanted with its system 
of roots and branches entire, suffers little or no check ; the older 
and larger tree, losing part of its roots, requires several yeara 
to resume its former vigour. The constitution of the small tree 
is healthy and unimpaired ; that of the large is frequently much 
enfeebled. A stout and vigorous habit — what the nurserymen 
call a yood stocky plant — is the true criterion of merit in select- 
ing fruit trees for transplanting. 

Trees intended for orchards, being often more exposed thar 
those in gardens, should be somewhat larger — not less than six. 
or more than eight feet is the best size. For gardens, all expe- 
rienced cultivators agree that a smaller size is preferable ; we 
prefer plants two years old from the graft. Most gardeners 
abroad, when they select trees with more than usual care, take 
what arc called maiden plants — those one year old from the 
graft, and there can be no doubt that, taking into account health, 
duration, and the ease with which such a tree can be made to 
grow into any form, this is truly the preferable size for remo\al 
into a fruit garden. But we are an impatient people, and it is 
not till after another century of trial and experience in the cul- 
ture of fruit trees, that cultivators generally in this country will 
become aware of the truth of this fact. 

The facility with which the different fruit trees may be trans- 
planted differs considerably. Plums are generally removed with 
most success, and after them nearly in the order as follows 
Quinces, Apples, Pears, Peaches, Nectarines, Apricots, and 
Cherries ; the latter succeeding with some difhculty, when of 
large size. 

Lmjimj in by the heels is a practice adopted as a temporary kind 
v)f planting, when a larger quantity of trees is at hand than can be 
set out immediately. A trench is opened, and the roots are laid 
in and covered with soil, the tops being previously placed in a slop- 
ing position, inclining to within a few feet of the surface. In this 
way they are kept fresh and in good order, until it is convenient 
to plant them finally. In northern districts, where the autumn 
•Is often too severe iov planting, and the spring is frequently too 
late to receive trees in time from nurseries farther south, it is a 
common and successful mode to procure trees in autumn,"and 
lay them in by the heels until spring, covering over the tops of 
the more tender sorts if necessarj* with coarse litter. 

In planting an orchard, always avoid placing the trees in the 
same spot, or near where an old tree stood before. Experience 
has taught us that the growth of a young tree, in such a posi- 
tion, is weak and feeble; the nourishment suitable to that kind 



1:8 SOIL AND ASPECT. 

of tree having already been exhausted by a previous growth, 
and the soil being half filled with old and decayed roots which 
ai"e detrimental to the health of the young tree. 



CHAPTER VI. 



THE POSITION OF FRUIT TREES. SOIL AND ASPECT. 

In our favourable climate many fruit trees will thrive and 
produce some fruit in almost any soil, except dry sand, or wet 
Bwamps. But there is much to be gained in all climates by a 
judicious selection of soil, when this is in our power, or by that 
improvement which may generally be effected in inferior soils, 
where we are necessarily limited to such. As we shall, in 
treating the culture of each genus of fruit, state more in detail 
the soils especiall}' adapted to its growth, our remarks here will 
be confined to the subject of soils generally, for the orchard and 
fruit garden. 

The soils usually selected for making plantations of fruit 
trees may be divided into light sandy loams, gravelly loams, 
strong loams, and clayey loams ; the first having a large pro- 
portion of sand, and the last a large proportion of clay. 

The soil most inviting to the eye is a light sandy loam, and, 
as it is also a very common soil, more than half the fruit gardens 
in the country are composed of this mould. The easy manner 
in which it is worked, owing to its loose and very friable nature, 
and the rapidity with which, from its warmth, crops of all kmds 
come into bearing, cause it to be looked upon with almost uni- 
versal fav'our. Notwithstanding this, a pretty careful observa- 
tion, for several years, has convinced us that a light sandy soil 
is, on the whole, the worst soil for fruit trees. Under the bright 
skies of July and Augiist, a fruit tree requires a soil which will 
retain and afford a moderate and continued supply of moisture, 
and here the sandy soil fails. In consequence of this the vigour 
of the tree is cliiccked, and it becomes feeble in its growth, auu 
18 comparatively short-lived, or unproductive. As a tree in a 
foel'le state is always most liable to the attacks of insects, those 
on a sandy soil are the first to fall a prey to numerous maladies.* 
The open^ loose texture of a s^ndy soil, joined to its warmth, 
alTords an easy passage, and an excellent habitation for all in- 
sects that pass part of their lives in the ground, preparatory to 

* This remark applies to the middle and southern portions of this country 
North of the 43° a light sandy soU is perhaps preferable as warmer and 
earlier. 



WANDY' AND STRONG LOAMS. 4P 

rising out of it to attack the fruit, foliage, or branches of the 
tree. 

Suci are some of the disadvantages of a light sandy soil; 
and, in thoroughly examining many of the fruit gardens of 
the middle states the last few seasons, we cotild not fail to bo 
struck with the fact that in nine cases out of ten, where a variety 
of fruit was unusually liable to disease, to blight, or to the attacks 
cf certain fruit-destroying insects, as the curculio, the trees 
themselves were on sandy soils; while on the other hand, and 
frequently in the same neighbourhood, the same sorts were grow- 
ing luxuriantly and bearing abundant crops, where the soil was a 
rather strong loam/'^ For a few years, the growth and produc- 
tiveness of the trees upon sandy soil, is all that can be desired ; 
but the trees are shorter lived and sooner fall into decay 
than where the soil is stronger. If there is any exception to 
this rule, it is only in the case of the Peach, and judging from 
the superiour flavour of this fruit on stronger soils, we are 
inclined to doubt the value of the exception even here. 

Gravelly loams are frequently much better adapted for or- 
chards than sandy, especially where the loam is of a strong 
quality, and the gravel is not in excess ; and the hardier fruita 
usually do well on this kind of soil. 

Strong loams, by which we mean a loam with only just a 
sufficient portion of sand to make it easily worked, are on the 
whole by far the best for fruit gardens in this country. A strong 
loam is usually a deep soil, and affords during the whole heat of 
summer, a proper supply of moisture and nourishment to the 
roots of trees. Fruit trees do not come into a bearing state so 
soon in a strong us in a sandy loam, because the growth of 
wood is more vigor<)us, and fruit buds are not so soon formed ; 
but they bear larger crops, are much less liable to many diseases, 
and their longevity is much greater. The largest and most 
productive orchards of the apple and pear in this country are 
upon soils of this kind. 

Clayey loams are, when well drained, and when the clay is 
not in excess, good fruit soils — they are usually strong and deep 
soils though rather heavy and difficult to work. Trees that will 
flourish on these soils, such as the Apple, Pear, Cherry, Plum, 
and Apricot, usually are very free from disease, or insects, and 
bear large crops. In a moist climate, like that of England, 
fruit trees on a clayey loam would die of canker, brought on by 
the excessive quantity of water contained in the soil, but such ia 

* As an instance in point, the owner of one of the most hig'.ily cultivated 
gardens in the vicinity of Boston was showing us, in despa.r, some treea 
of the Seckel pear upon which he could no longer get good crops, or fair 
fruit, and lamenting tlie degeneracy of the sort. Tlie next day we saw in 
a neighbouring garden beautiful crops of this pear growing with the least 
possible care. The garden in the first case was a light sandy loam in 
che second, a strong loam. 

3 



ftO SOIL AND ASI'BC. 

not the case under the high and warm temperature of our sum 
mers. The finest, hirgest, and most productive Pkims and Pean 
within our knowledge, grow in sites on the North river, wlien 
the soil is a stiff clayey loam, almost approaching a clay 
Those fruits that on lijjht sandy soils are almost worthless from 
their liahility to disease, and the attacks of insects, arc here 
surprisingly luxuriant and fruitful. 

It is, however, well to remark, that some varieties of fruit, 
perhaps from the circumstances of their origin, succeed bettei 
on sandy soils than any other ; thus the Newtown pippin will 
only arrive at perfection in a strong loam, while the Yellow Bell- 
flower is finer when grown on a sandy soil. But there are ex- 
ceptions to all rules, and what we have already stated, as to the 
relative quality of soils, will apply pretty generally to the whole 
of this country south of the Mohawk river ; and it may be added 
that calcareous soils, of whatever texture, are better than soils 
of the same quality where no limestone is present. 

Trenching is the most complete method of improving a soil 
too sandy, when the subsoil below is of a loamy or clayey na- 
ture. Deep snbsoil ploughing, by bringing up a sufficient quan- 
tity of the stratum below, will answer the same purpose. When 
the subsoil of a sandy soil is sand or gravel, the surface can only 
be improved by top dressings, or the application of manures. 
Top-dressing with clay is the most simple means of changing the 
nature of such a soil, and it is surprising how moderate a quan- 
tity of clay will give a closer texture to light sandy soils. In 
manuring such soils, we may greatly improve their nature as 
well as condition, by using composts of peat or bog earth, swamp 
muck, or river mud, instead of common barn-yard or stable 
manure. The former are not only more permanent and bettei 
as manures for fruit trees, but they gradually consolidate and 
improve the whole texture of the soil. 

Indeed no fruit garden, where the soil is not naturally deep 
and rich, is in perfect condition for planting trees, unless the 
soil has been well trenched two spades in depth. This creates 
a matrix for the roots, so deep and permanent, that they retain 
their vigour and luxuriance through the droughts of summer, 
and continue for a long time in a state of health and produc- 
tiveness. 

It is difficult to give any precise rules as to aspect. We have 
seen fine fruit gardens here in all aspects. Perhaps the very 
best aspect, on the whole, is a gentle slope to the southwest, be- 
cause in such positions the trees, when in blossom, are somewhat 
protected from the bad effects of a morning sun after spring 
frosts. But, to remedy this more perfectly, it is sometimes the 
practice to plant on the north sides of hills, and this is an effec- 
tual way where early frosts are fatal, and where the season is 
lonfif and warm enough to ripen the fruit in any exposure. A 



INSECTS. 51 

fine south slope, is, soutli of New York, frequently found tot* 
warm for many fruit trees, in soils that are light and dry. 

Deep val'lies, with small streams of water, are the worst situ- 
ations for fruit trees, as the cold air settles down in these vallies 
in a calm frosty night, and buds and blossoms ai-e very frequently 
destroyed. We know a rich and fertile valley of this kind in 
Connecticut where the Cherry will scarcely grow, and a crop of 
the Apple, or the Pear, is not obtained once in ten years ; while 
*he adjacenfhill tops and high country, a couple or three miles 
distant, yield abundant crops annually. On the other hand the 
borders of large rivers, as the Hudson, or of some of our large 
inland lakes, are the most favourable situations for fruit trees, as 
the climate is rendered milder by large bodies of water. In the 
garden where we write, a fourth of a mile from the Hudson, we 
have frequently seen ice formed during the night, of the thick- 
ness of a dollar, when the blossoms of the Apricot were fully 
expanded, without doing the least harm to that tender fruit. 
This is owing to the slight fog rising from the river in the morn- 
ing, which softening the rays of the sun, and dissolving gradually 
the frost, prevents the injurious effects of sudden thawing. At 
the same time, a couple of miles from the shores, this fruit will 
often be quite destroyed. In short, the season on the lower half 
of the Hudson, may, from the ameliorating influence of the river, 
be said to be a month longer — a fortnight earlier in spring, and 
later in autumn, than in the same latitude a few miles distant ; 
and crops of the more tender fruits are, thei'efore, much more 
certain on the banks of large rivers or lakes, than in inland dis- 
tricts of the same climate. 



CHAPTER VIT. 



GENERAL REMARKS ON INSECTS. 



The insects injurious to fruit trees are numerous, and to 
combat them successfriUy requires a minute acquaintance with 
their character and habits. While considering the culture of 
each class of fruit in the succeeding pages, we shall point out 
the habits, and suggest means of destroying the most important 
of these insects ; but in the meantime, we wish to call attention 
to some general practical hints on this subject. 

In the first place, we cannot too strongly impress upon the at- 
tention of the fruit grower the importance of watching carefully, 
and making an early attack, upon every species of insect. It 
is on'y necessary to look for a moment at the astonishing rapid 



62 INSECTS. 

ity with which many kinds of insects increase, if allowed tc 
get well established in a garden, to become fnlly aware of this 
The common caterpillars are the young of moths or butterflies, 
and that careful observer of the habits of insects, Dr. Harris, 
says as each female lays from two to five hundred eggs, a thou 
sand moths or butterflies will, on the average, produce three 
hundred thousand caterpillars ; if one half this number, when 
arrived at maturity, are females, they will give forty-five millions 
of caterpillars in the second, and six thousand seven hundred 
ar.i fifty millions in the third generation.'* To take another 
example the ajjhides, or plant lice, which are frequently seen in 
great numbers on the tender shoots of fruit trees have an almost 
incredibly prolific power of increase, — the investigations of 
Reaumur having shown that one individual, in five generations, 
may become the progenitor of nearly six thousand millions of 
descendants. With such surprising powers of propagation, 
were it not for the havoc caused among insects by various species 
preying upon each other, by birds, and other animals, and espe- 
cially by unfavourable seasons, vegetation would soon be entirely 
destroyed by them. As it is, the orchards and gardens of care- 
less and slovenly cultivators are often overrun by them, and 
many of the finest crops suffer great injury, or total loss, from the 
want of a little timely care. 

In all well managed plantations of fruit, at the first appear- 
ance of any injurious insect, it will be immediately seized upon 
and destroyed. A few moments in the first stage of insect life — 
at the first birth of the new colony — will do more to rid us for 
the season, of that species, than whole days of toil after the mat- 
ter has been so long neglected that the enemy has become well 
established. We know how reluctant all, but the experienced 
grower, are to set about eradicating what at first seems a thing 
of such trifling consequence. But such persons should consider 
that whether it is done at first, or a fortnight after, is frequently 
the ditference between ten and ten thousand. A very little time, 
regularly devoted to the extirpation of noxious insects, will keep 
a large place quite free from them. We know a very large 
garden, filled with trees, and always remarkably free from insect 
ravages, which, while those even in its vicinity suff'er greatly, is 
thus preserved, by half an hour's examination of the whole pre- 
mises two days in the week during the growing season. This 
is made early in the morning, the best time for the purpose, as 
the insects are quiet while the dew is yet upon the leaves, and 
whole races, yet only partially developed, may be swept off in a 
single moment. In default of other more rapid expedients, the 
old mode of hand-plckinr/, and crushing or burning, is the safest 
and surest that can be adopted. 

* For much valuable information on the habits of insects injurious to 
vegetation, see the Treatise on the Insects of Massachusetts, by Dr. T. "W 
Harris, Cambridsre. 



INSECTS IN THE SOIL. 63 

For practical purposes, the numerous insects infesting fruit 
trees may be divided into four classes ; 1st, those which for a 
time harbour in the ground and may be attacked in the soil ; 2d, 
winged and other species, which may be attacked among the 
branches ; 3d, aphides, or plant lice which infest the young 
shoots ; 4th, moths, and all night-flying insects. 

Insects, the larvce or grubs of which harbour in the ground during 
a certain season, as the curculio or plum-weevil, are all more or 
less affected by the application of common salt as a top dress- 
ino-. On a larger scale — in farm cro"ps — the ravages of the 
cut-worm are frequently prevented by sowing three bushels of 
salt to the acre, and we have seen it applied to all kinds of fi-uit 
grounds with equal success. Salt seems to be strongly disagree- 
able to nearly all this class of insects, and the grubs perish, 
where even a small quantity has for two or three seasons been 
applied to the soil. In a neighbourhood where the peach womi 
usually destroys half the peach trees, and where whole crops of 
the phun are equally a victim to the plum-weevil, we have seen 
the former preserved in the healthiest condition by an annual 
application of a small handful of coarse salt about the collar of 
the ti-ee at the surface of the ground ; asd the latter, made to 
lold abundant crops, by a top dressing applied every spring of 
packing salt, at the rate of a quart to the surface occupied by 
the roots of every full grown tree. 

Salt, being a powerful agent, must be applied for this purpose 
with caution and judgment. In small quantities it promotes 
the verdure and luxuriance of fruit trees, while if applied very 
frequently, or too plentifully, it will certainly cause the 
death of any tree. Two or three years top-dressing in moderate 
quantity will usually be found sufficient to drive away these in- 
sects, and then the application need only be repeated once in two 
or three seasons. Any coarse, refuse salt will answer the pur- 
pose ; and packing salt is preferable to that of finer quality, as it 
dissolves slowly by the action of the atmosphere. 

In the ivinged state, most small insects may either be driven 
away by powerful odours, or killed by strong decoctions of to- 
bacco, or a wash of diluted whale-oil or other strong soap. At- 
tention has but recently been called to the repugnance of all in- 
sects to strong odours, and there is but little doubt that before 
a long time, it will lead to the discovery of the means of pre- 
venting the attacks of most insects by means of strong smelling 
liquids or odorous substances. The moths that attack furs, as 
every one knows, are driven away by pepper-corns or tobacco, 
and should future experiments prove that at certain seasons, 
whep our trees are most likely to be attacked by insects, we may 
expel them by hanging bottles or rags filled with strong smelling 
liquids in 'our trees, it will certainly be a very simple and easy 
way of ridding ourselves of them. The brown scale, a trouble- 



54 INSECTS. 

some enemy of the orange tree, it is stated in the Oardener't 
Chronicle^ has been destroyed by hanging plants of the common 
chamomile among its bianches. The odour of the coal tar of 
gas works is exceedingly oft'ensive to some insects injurious 
to fruits, and it has been found to drive away the wire worm, 
and other grubs that attack the roots of plants. The vapour of 
oil of turpentine is fatal to wasps, and that of tobacco smoke to 
the green fly. Little as yet is certainly known respecting the 
exact power of the various smells in deterring insects from at- 
tacking trees. What we do know, however, gives us reason to 
believe that much may be hoped from experiments made with a 
variety of powerful smelling substances. 

Tobacco water, and diluted whale oil soap, are the two most 
efficient remedies for all the small insects which feed upon the 
young shoots and leaves of plants. Tobacco water is made by 
boiling tobacco leaves, or the refuse stems and stalks of the to- 
bacco shops. A large pot is crowded full of them, and then 
filled up with water, which is boiled till a strong decoction is 
made. This is applied to the young shoots and leaves with a 
syringe, or, when the trees are growing in nursery rows, with a 
common white-wash brush ; dipping the latter in the liquid and 
shaking it sharply over the extremities or the infested part of each 
tree. This, or the whale oil soap-suds, or a mixture of both, will 
kill every species of plant lice, and nearly all other small insects 
to which young trees are subject. 

The wash of whale oil soap is made by mixing two pounds of 
this soap, which is one of the cheapest and strongest kinds, with 
fifteen gallons of water. This mixture is applied to the leaves 
and stems of plants with a syringe, or in any other convenient 
mode, and there are few of the smaller insects that are not de- 
stroyed or driven away by it. The merit of this mixture be- 
longs to Mr. David Haggerston, of Boston, who first applied it 
with great success to the roses lug, and received the premium of 
the Massachusetts Horticultural Society for its discovery. When 
this soap cannot be obtained, a good substitute may be made by 
turning into soap the lees of common oil casks, by the applica- 
tion of potash and water in the usual way. 

Moths and other insects tvhich fiy at night are destroyed in 
large numbers by the following mode, first discovered by Victor 
Adouin, of France. A flat saucer or vessel is set on the ground 
in which is placed a light, partially covered with a common bell 
glass bf^smeared with oil. All the small moths are directly at- 
tracted by the light, fly towards it, and, in their attempts to get 
at the light, are either caught bj the glutinous sides of the beh 
glass, or fall into the basin of oil beneath, and in either case 
soon perish. M. Adouin applied this to the destruction of tl e 
■pyralis, a moth that is very troublesome in the French vine- 
yards ; with two hrndrcd of these lights in a vineyard of foui 



INSECTS. 5a 

•cros, and in a single night, 30,000 moths were killed and found 
dead on or about the vessels. By continuing his process through 
the season, it was estimated that he had destroyed female moths 
sufficient to have produced a progeny of over a million of cater- 
pillars. In our orchards, myriads of insects may be destroyed 
by lighting small bonfires of shavings, or any refuse brush; and 
in districts where the apples are much worm-eaten, if repeated 
two or three nights at the proper season, this is a very efficient 
and cheap mode of getting rid of the moth which causes so much 
mischief. Dr. Harris, knowing how important it is to destroy 
the caterpillar in the moth state, has recommended flambeaux, 
made of tow wound round a stake and dipped in tar, to be 
stuck in the fruit garden at night and lighted. Thousands of 
moths will find a speedy death, even in the short time which 
these flambeaux are burning. The melon-bug may be extirpated 
by myriads, in the same way, 

A simple and most eff"ectual mode of ridding the fruit garden 
of insects of every description, which we recommend as a gene- 
ral extirpator, suited to all situations, is the following. Take a 
number of common bottles, the wider mouthed the better, and 
fill them about half full of a mixture of water, molasses, and 
vinegar. Suspend these among the branches of trees, and in 
various parts of the garden. In a fortnight they will be found 
full of dead insects, of every description not too large to enter the 
bottles — wasps, flies, beetles, slugs, grubs, and a great variety of 
others. The bottles must now be emptied, and the liquid re- 
newed. A zealous amateur of our acquaintance, caught last 
season in this way, viore than three bushels of insects of various 
kinds ; and what is more satisfactory, preserved his garden al- 
most entirely against their attacks in any shape. 

The assistance of birds in destroying insects should be duly 
estimated by the fruit-grower. The quantity of eggs and in- 
sects in various states, devoured annually by birds, when they 
are encouraged in gardens, is truly surprising. It is true that 
one or two species of these, as the ring-tail, annoy us by prey- 
ing upon the earlier cherries, but even taking this into account, 
we are inclined to believe that we can much better spare a rea- 
sonable share of a few fruits, than dispense with the good ser- 
vices of birds in ridding us of an excess of insects. 

The most sei'viceable birds are the common sparrows, the 
wren, the red-breast, and, in short, most of the birds of this class. 
All these birds should be encouraged to build nests and inhabit 
the fruit garden, and this may most eff'ectually be done by not 
allowing a gun to be fired within its boundaries. The introduc- 
tion of hedges or live fences, greatly promotes the domestication 
of birds, as they aiford an admirable shelter for their nests. Oui 
own gardens are usually much more free from, insects than those 
a mile or two distant, and we attribute this in part to our practice 



66 THE APPLE. 

of encouraging birds, and to the thorn and arbor vitse hedge* 
growing here, and which are greatly resorted to by those of the 
feathered tribe which are the greatest enemies of the insect race. 
Among animals, the toad and the bat are great insect destroy- 
ers. The common bat lives almost entirely upon them, and 
in its evening sallies devours a great number of moths, beetles, 
weevils, etc. ; and the toad quietly makes away with numberless 
smaller insects. 



CHAPTER VIII. 
THE APPLE. 



Pyrus Mains, L. Rosacece, of botanists. 

Pommier, of the French; A2}fdbatan, German; Apfel, Bntch; Melo porno, 

Italian; and Manzana, Spanish. 

The Apple is the world-renowned fruit of temperate climates. 
From the most remote periods it has been the subject of praise 
among writers and poets, and the old mythologies all endow its 
fruit with wonderful virtues. The allegorical tree of know- 
ledge bore apples, and the celebrated golden fi'uit of the or- 
chards of Hesperus, guarded by the sleepless dragon which it 
was one of the triumphs of Hercules to slay, were also apples, 
according to the old legends. Among the heathen gods of the 
north, there were apples fabled to possess the power of confer- 
ring immortalit}^, which were carefully watched over by the 
goddess Iduna, and kept for the especial dessert of the gods who 
felt themselves growing old ! As the mistletoe grew chiefly on 
the apple and the oak, the former tree was looked upon with 
great respect and reverence by the ancient Druids of Britain, 
And even to this day, in some parts of England, the antique cus- 
tom of saluting the apple trees in the orchards, in the hope of 
obtaining a good crop the next year, still lingers among the 
farmers of portions of Devonshire and Herefordshire. This 
old ceremony consists of saluting the tree Avith a portion of the 
contents of a wassail bowl of cider, with a toast in it, by pouring 
a little of the cider about the roots, and even hanging a bit of the 
*oast on the branches of the most barren, the farmer and hia 
men dancing in a circle round the tree, and singing rude songs 
like the following: 

"Here's to thee, old apple tree, 
Wlience thou mayst bud, and whence thou mayst blow ; 
And whence thou mayst bear apples enow. 
Hats full ! caps full — 
Bushels and sacksfull ! 
Huzza 1" 



ITS USES. 57 

The species of crab from Avhicli all onr sorts of Apples have 
originated, is wild in most parts of Europe. There are indeed 
two or three kinds of wild crab belonging to this country ; as the 
Pyrus coronaria, or sweet scented crab, with fruit about an inch 
in diameter, grows in many parts of the United States ; and the 
wild crab of Oregon, P, rivularis, bearing a reddish yellow fruit 
about the size of a cherry, which the Chenook Indians use as an 
article of food ; yet none of our cultivated varieties of apple have 
been raised from these native crabs, but from seeds of the species 
brought here by the colonists from Europe. 

The Apple tree is, however, most perfectly naturalized in 
America, and in the northern and middle portions of the United 
States succeeds as well, or, as we believe, better than in any part 
of the world. The most celebrated apples of Germany and the 
north of Europe, are not supcriour to many of the varieties ori- 
ginated here, and the American or Newtown Pippin is now 
pretty generally admitted to be the finest apple in the world. 
No better proof of the perfect adaptation of our soil and climate 
to this tree can be desired, than the seemingly spontaneous pro 
duction of such varieties as this, the Baldwin, the Spitzenburg, 
or the Swaar — all fruits of delicious flavour and great beauty 
of appearance. 

The Apple is usually a very hardy and rather slow growing 
fruit tree, with a low spi'eading, rather irregular head, and bears 
an abundance of white blossoms tinged with red. In a wild 
state it is very long-lived, but the finest garden sorts usually live 
about fifty or eighty years ; though by pi'oper care, they may be 
kept healthy and productive much longer. Although the apple 
generally forms a tree of medium growth, there are many speci- 
mens in this country of enormous size. Among others we re- 
collect two in the grounds of Mr. Hall, of Rayanham, Rhode 
Island, which, ten years ago, were 130 years old ; the trunk of 
one of these trees then measured, at one foot from the ground, thir ■ 
teen feet two inches, and the other twelve feet two inches. The 
trees bore that season about thirty or forty bushels, but in the year 
1780 they together bore one hundred and one bushels of apples. 
In Dnxbury, Plymouth county, Mass., is a tree which in its 
girth measures twelve feet five inches, and which has yielded in 
a single season 121|^ bushels. 

Uses of the apple. No fruit is more universally liked or 
generally used than the apple. It is exceedingly wliolesome, 
and, medicinally, is considered cooling, and laxative, and use- 
ful in all inflammatory diseases. The finest sorts are much 
esteemed for the dessert, and the little care required in its culture, 
rendeis it the most abundant of all fruits in temperate climates. 
As the earliest sorts ripen about the last of June, and the latest 
can be preserved until that season, it may be considered as a 
fruit in perfection the whole vear. Besides its merits for the 

■ 3* 



fcS THE APPLE. 

dessert, the value of the apple is still greater for the kitchen, 
and in sauces, pies, tarts, preserves, and jellies, and roasted and 
boiled, this fruit is the constant and invaluable resource of the 
kitchen. Apple butter^ made by stewing pared and sliced sweet 
apples in new cider until the whole is soft and pulpy, is a com- 
mon and excellent article of food in many farmers' families, and 
is frequently made by the barrel, in Connecticut. In France, 
nearly the same preparation is formed by simmering apples in 
new wine, until the whole becomes a sort of marmalade, which 
is called Raisine. The juice of the apple unfermented, is, in 
some parts of the country, boiled down till it becomes molasses. 
When fermented it forms cider, and if this is carefully made 
from the best cider apples, it is nearly equal to wine ; in fact 
many hundreds of barrels, of the cider of New-Jersey, have 
been manufactured in a single year, into an imitation Cham- 
pagne, which is scarcely distinguished by many from that made 
from the grape. 

Dried apples are also a considerable article of commerce. 
Farmers usually pare and quarter them by hand, and dry them 
in the sun ; but those who pursue it as a matter of trade pare 
them by machinery, and dry them slowly in ovens. They are 
then packed in bags or barrels, and are used either at home, in 
sea stores, or are exported. 

In perfumery, the pulp of this fruit, mixed intimately with 
lard, forms pomatum. The wood is employed for lasts, and for 
other purposes by turners ; and being fine grained and com- 
pact is sometimes stained black, and used for ebony, by cabinet 
makers. 

The quality of an apple is always judged of by the use to 
which it is to be applied. A table or dessert apple of the finest 
quality should ba of medium size, regular form and fine colour ; 
and the flesh should be fine-grained, crisp, or tender, and of a 
sprightly or rich flavour, and aroma. Very large sized, or coarse 
apples are only admired by persons who have little knowledge 
of the true criterion of excellence. Apples for kitchen use 
should have the property of cooking evenly into a tender pulpy 
consistence, and are generally acid in flavour ; and, although 
there are many good cooking apples unfit for the table, many 
BOrts, as the Fall Pippin and the Greening, are excellent for 
both purposes. To this we may add that for the common apple- 
sauce made by farmers a high flavoured sweet apple, which boils 
somewhat firm, is preferred, as this is generally made with cider. 
The very common use made of this cheap preserve at the north 
and west, and the recent practice of fattening hogs, horses, and 
other animals upon sweet apples, accounts for the much greater 
number of varieties of sweet apples held in esteem here than in 
any other country. In fact, so excellent has the saccharine mat- 
ter of the apple been found for this purpose, that wdiole orchard? 



ITS USES. 5B 

of sweet apples are frequently planted licre for the purposes of fat- 
tening swine and cattle, which are allowed to run at large in them. 

Cider apples are varieties frequently useless for any othe? 
purpose. The best for this purpose are rather tough, piquant^ 
and astringent ; their juice has a high specific quality, and they 
are usually great bearers ; as the Harrison, the Red Streak, and 
the Virginia Crab. 

Propagation. The apple for propagation is usually raised 
from seeds obtained from the pomace of the cider mills, and a 
preference is always given to that from thrifty young orchards. 
These are sown in autumn, in broad drills, in good melloAV soil, 
and they remain in the seed buds, attention being paid to keep- 
ing the soil loose and free from weeds, from one to three years, 
according to the richness of the soil. When the seedlings are 
a little more than a fourth of an inch in diameter, they should 
be taken up in the spring or autumn, their tap roots shortened, 
and then planted in nursery rows, one foot apart and three to 
four feet between the rows. If the plants are thrifty, and the soil 
good, they may be budded the following autumn, Avithin three 
or four inches of the ground, and this is the most speedy mode of 
obtaining strong, straight, thrifty plants. Grafting is generally 
performed when the stocks are about half an inch thick; and 
for several modes of performing it on the apple, see the remarks 
on grafting in a previous page. When young trees are feeble 
in the nursery, it is usual to head them back two thirds the length 
of the graft, when they are three or four feet high, to make them 
throw up a strong vigorous shoot. 

Apple stocks for dwarfs are raised by layers, as pointed out in 
the article on Layers. 

Apple trees for transplanting to orchards should be at least 
two years budded, and six or seven feet high, and they should 
have a proper balance of head or side branches. 

Soil and situation. The apple will grow on a great variety 
of soils, but it seldom thrives on very dry sands, or soils satu- 
rated with moisture. Its ftivourite soil, in all countries, is a 
strong loam of a calcareous or limestone nature. A deep, strong 
gravelly, marly, or clayey loam, or a strong sandy loam on a 
gravelly subsoil, produces the greatest crops, and the highest 
flavoured fruit, as well as the utmost longevity of the trees. 
Such a soil is moist rather than dry, the most favourable con- 
dition for this fruit. Too damp soils may often be rendered fil 
for the apple by thorough draining, and too dry ones by deep 
Bubsoil ploughing, or trenching, where the subsoil is of a heavier 
texture. And many apple orchards in New-England are very 
flourishing and productive on soils so stony and rock-covered 
(though naturally fertile) as to be unfit for any other crop.* 

* Blowinif sands, says Mr. Coxe, when bottomed on a dry substratum, and 



O'J THK ATl'LE, 

As regards site, apple orcliards flourish best, m southern aiid 
middle poilions of the country, on north slopes, and often even 
on the steep north sides of hills, whei'e the climate is hot and dry. 
Farther north a southern or southeastern aspect is prcl'crable, 
to ripen the crop and the wood more perfectly. 

We may here remark that almost every district of the country 
has one or more varieties which, having had its origin there, 
seems also peculiarly adapted to the soil and climate of that 
ocality. Thus the Newtown pippin, and the Spitzenburgh are 
ihe great apples of New-York ; the JJaldwin, and the lioxbury 
Kugsett, of Massachusetts; the Belll'ower and the liambo, of 
i'ennsylvania and New-Jersey; and the Peck's Pleasant and the 
Seek-no-further, of Connecticut; and though these apples are 
cultivated with greater or less success in other parts of the 
country, yet nowhere is their flavour and productiveness so 
perfect as in the best soils of their native districts — excepting in 
such other districts where a soil containinc/ the same elements and 
a correspond'mg climate are also to be found. 

Planting and cultivation of orchards. With the excep- 
tion of a few early and very choice sorts in the fruit garden, the 
orchard is the place for this tree, and indeed, when we consider 
Lhe great ^•alue and usefulness of apples to the farmer, it is easy 
10 see that no farm is complete without a large and well selected 
rpple orchard. 

The distance at which the trees should be planted in an oi • 
chard, depends upon the mode in which they are to be treated. 
When it is desired finally to cover and devote the whole ground 
to the trees, thirty feet apart is the pi'oper interval, but where the 
farmer wishes to keep the land between the trees in grain and 
grass, fifty feet is not too great a distance in strong soils. Forty 
feet apart, however, is the usual distance at which the trees are 
planted in orchards. 

Before transplanting, the ground should be well prepared for 
the trees, as we have insisted in a previous page, and vigo- 
rous healthy young trees should be selected from the nurseries. 
As there is a great dift'erence in the natural growth, shape, and 
size of the various sorts of apple trees, those of the same kinds 
should be planted in the rows together, or near each other; this 

aided by marl or meadow mud, will be found capable of producing very fine 
apple trees. Good cultivation, and a system of high manuring, will always re- 
munerate the proprietor of an orchard, except it be planted on a quic:ksand 
or a cold clay ; in such soils, no management can prevent an early decay. 
One of the most thrifty orchards I possess, was planted on a blowing sand, 
on which T carted three thousand loads of mud on ten acres, at an expense 
of about twenty-five dollars per acre, exclusive of much other manure ; on 
this land I have raised good wheat and clover. Of five rows of the Wine* 
F;ip apple planted upon it eight years ago, on the summit of a sandy knolL 
not one has died out of near an hundred trees — all abundant bearers of 
taxge and fair apples.- View of Piuii Trees, p 31. 



ORCHARD CULTURE. 61 

will not only facilitate culture and gatliering the frnit, but wili 
add to the neatness and orderly appearance of the orchard. 

It is an indispensable requisite, in all young orchards, to I'cep 
the ground melloio and loose by cultivation ; at least for the first 
few years, until the trees are well established. Indeed, of two 
adjoining orchards, one planted and kept in grass, and tlie other 
ploughed for the first five years, there will be an incredible dif- 
ference in favour of the latter. Not only will these trees show 
rich dark luxuriant foliage, and clean smooth stems, while those 
neglected will have a starved and sickly look, but the size of the 
trees in the cultivated orchard will be treble that of the others at 
the end of this time, and a tree in one will be ready to bear an 
abundant crop, before the other has commenced yielding a peck 
of good fruit. Fallow crops are the best for orchards — potatoes, 
beets, carrots, bush beans, and the like ; but whatever crops may 
be grown it should constantly be borne in mind that the roots 
of the tree require the sole occupaufy of the ground so far as 
they extend and therefore that an area of more than the diameter 
of the head of the tree should be kept clean of crops, weeds, and 
grass. 

When the least symptom of failure or decay in a bearing 
orchard is perceived, the ground should have a good top dressing 
of manure, and of marl, or mild lime, in alternate years. It is 
folly to suppose that so strong growing a tree as the apple, when 
planted thickly in an orchard, will not, after a few heavy crops 
of fruit, exhaust the soil of much of its proper food. If we de- 
sire our trees to continue in a healthy bearing state, we should, 
therefore, maiiare them as regularly as any other crop, and they 
will amply repay the expense. There is scarcely a farm where 
the waste of barn-yard manure, — the urine, etc., if properly 
economized by mixing this animal excrement with the muck- 
heap — would not be amply sufficient to keep the orchards in the 
highest condition. And how many moss-covered, barren or- 
chards, formerly very productive, do we not every day see, which 
only require a plentiful new supply of food in a substantial top- 
dressing, thorough scraping of the stems, and washing with 
diluted soft soap, to bring them again into the finest state of 
vigour and productiveness ! 

The bearing year of the Apple, in common culture, only takes 
place every alternate year, owing to the excessive crops which 
it usually produces, by which they exhaust most of the organ- 
izable matter laid up by the tree, which then requires another 
season to recover, and collect a sufficient supply again to form 
fruit buds. AVhen half the fruit is thinned out in a young state, 
leaving only a moderate crop, the apple, like other fruit trees, 
will bear every year, as it will also, if the soil is kept in high 
condition. The bearing year of an apple tree, or a whole or- 
chard, may be changed by p'ckmg off the fruit when the treea 



62 THE APPLE. 

first show good crops, allowing it to remain only in the alter 
nate seasoi s which we wish to make the bearing year.* 

Pruning. The apple in orchards requires very little pruning 
if the trees, while the orchard is young, are carefully in- 
Bpected every year, a little before midsummer, and all crossing 
branches taken out while they are small. When the heads are 
once properly adjusted and well balanced, the less the pruning 
saw and knife are used the better, and the cutting out of dead 
limbs, and removal of such as may interfere with others, or too 
greatly crowd up the head of the tree, is all that an orchard will 
usually require. But wherever a limb is pruned away, the sur- 
face of the wound should be neatly smoothed, and if it exceeds 
an inch in diameter, it should be covered with the liquid shellac 
previously noticed, or brushed over with common white lead, 
taking care with the latter, not to paint the bark also. 

Insects. There are three or four insects that in some parts 
of the country, are very destructive or injurious to this tree ; a 
knowledge of the habits of which, is therefore very important to 

* One of the finest orcliiird^ in America is that of Pelhani farm, at 
Esopus, on tlie Hudson. It is no less reiuarlvable for the beauty and high 
flnvour of its fruit, tlian tlie constant productiveness of trees. The pro- 
prietor, R. L. Pell, Esq., has kind'.y furnished us with some notes of his ex- 
periments on fruit trees, and wo subjoin the following highly interesting 
one on the Apple. 

"For several years past I have been experimenting on the apple, having 
an orchard of 2,000 bearing Ne^vtown Pippin trees. I found it very un- 
profitable to wait for what is termed the 'bearing year,' and it has been 
my aim to assist nature, so as to enable the trees to bear every j^ear. I 
have noticed that from the excessive productiveness of this tree, it requires 
the intermediate year to recover itself — to extract from the earth and the 
atmosphere the materials to enable it to produce again. 'I'liis it is not al)le 
to do, unassisted by art, while it is loaded with fruit, and the intervening 
year is lost ; if, however, the tree is supplied with proper food it will bear 
every year; at least such has been the result of my experiments. Three 
years ago, in April, I scraped all the rough bark from the stems of several 
thousand trees iu my orchards, and wa,shed all the trunks and limbs within 
reach with soft soap ; trimmed out all the branches tliat crossed each other, 
earlj" iu Juue, and painted tlie wounded part with white lead, to exclude 
moisture and prevent decay. I then, in the latter part of the same nioutli, 
Blit the back by running a sharp pointed knife from the ground to tlie first 
set of limbs wliicb prevents the tree from becoming bark bound, and gives 
the 3'oung wood an opportunity of expanding. In July I placed one peck 
of oyster shell lime under each tree, and left it piled about tlie trunk until 
November, during which time the drought was excessive. In November 
the lime was dug in thoroughly. The following year I collected from these 
trees 1700 barrels of fruit, part of which was sold in New-York for four, 
and otliers in Loudon for nine dollars per barrel. The cider made from the 
refuse, delivered at the mill two days after its manufacture, I sold for three 
dollars and three quarters per barrel of 32 gallons, exclusive of the barrel. 
In October I manured these trees with stable manure in which the ammo- 
nia had been fixed, and covered tliis imiiiediatelj^ with earth. The suc- 
ceeding autumn thej' were lite-ally bending to the ground with the finest 
fruit I ever saw, while the other trees in my orchard not so treated are 
quite barren, the last season having been their bearing. I am now placing 



INJURIOUS INSECTS. 63 

the orchardist. These are chiefly the borer, the caterpillar and 
the canker worm. 

The apple Borer is, as we usually see it in the trunks of the 
apple, quince, and thorn trees, a fleshy white gi ub, which enters 
the tree at the collar, just at the surface of the ground, where 
the bark is tender, and either girdles the tree or perforates it 
through every part of the stem, finally causing its death. This 
grub is the larva of a brown and white striped beetle, half an inch 
long, [Saperda bivitiata,) and it remains in this grub state two 
or three years, coming out of the tree in a butterfly form early in 
June — flying in the night only, from tree to tree after its food, 
and finally depositing its eggs during this and the next month, 
in the collar of the tree. 

Tlie most efi'ectual mode of destroying the borer, is that of 
killing it by thrusting a flexible wire as far as possible into its 
hole. Dr. Harris recommends placing a bit of camphor in the 
mouth of the aperture and plugging the hole Avith soft wood. 
But it is always better to prevent the attack of the borer, by 
placing about the trunk, early in the spring, a small mound of 
ashes or lime ; and where orchards have already become greatly 
infested with this insect, the beetles may be destroyed by thou- 
sands, in June, by building small bonfires of shavings in various 
parts of the orchard. The attacks of the borer on nursery trees 
may, in a great measure, be prevented by washing the stems in 
May, quite down to the ground with a solution of two pounds 
of potash in eight quarts of water. 

The Caterpillar is a great pestilence in the apple orchard. 
The species which is most troublesome to our fruit trees ( Clisio- 
campa americana,) is bred by a sort of lackey moth, different 
from that most troublesome in Europe, but its habits as a 
caterpillar are quite as annoying to the orchardist. The moth 
of our common caterpillar is a reddish brown insect, whose ex- 
panded wings measure about an inch and a half. These moths 
appear in great abundance in midsummer, flying only at night, 
and often buzzing about the candles in our houses. In laying 
their eggs, they choose principally the apple or cherry, and they 
deposit thousands of imall eggs about the forks and extremities 
of the young branches. The next season, about the middle of 
May, these eggs begin to hatch, and the young caterpillars in 
myriads, come foi'th Aveaving their nests or tents in the fork of 

round each tree one peck of charcoal dust, and propose in the spring to 
cover it from the compost heap. 

"My soil is a strong, deep, sandy loam on a gravelly subsoil. I cultivate 
my orchard grounds, as if there were no trees on them, and raise grain of 
every kind except rj-e, which grain is so very injurious that I believe threa 
successive crops of it would destroy any orchard younger than twenty 
years. I raised last year in an orchard containing 20 acres, trees 18 yeara 
old, a crop of Indian com which averaged 140 bushels of ears to tli** 
Wire." 



64 THE APPLE. 

tlie brandies. If they are allowed by tbo. careless cultivator to 
go on and multiply, as they soon do, incredibly fast, they will 
in a few seasons, — sometimes in a single year, — increase to 
such an extent as almost to cover the branches. In this cater- 
pillar state they live six or seven weeks, feeding most vora- 
ciously upon the leaves, and often stripping whole trees of their 
foliage. Their effect upon the tree at this period of the season, 
when the leaves are most important to the health of the tree and 
the growth of the fruit, is most deplorable. The crop is stunted, 
the health of the tree enfeebled, and, if they are allowed to re- 
main unmolested for several seasons, they will often destroy its 
life or render it exceedingly decrepid and feeble. 

To destroy the caterpillar various modes are adopted. One of 
the most effectual is that practised by Mr. Pell in his orchards, 
which is to touch the nest with a sponge, attached to the end 
of a pole, and dipped in strong spirits of ammonia ; the sponge 
should be turned slowly round in the nests, and every insect 
coming in contact will be instantly killed. This should be done 
early in the season. Or, they may be brought down and de- 
stroyed with a round brush fixed to the end of a pole, and work- 
ed about in the nests. On small trees they may be stripped off 
Avith the hand, and crushed under the foot ; and by this plain 
and simple mode, begun in time, with the aid of a ladder, they 
may in a large orchard be most effectually kept under by a few 
inoments' daily labour of a single man. As they do not leave 
their nests until nine in the morning, the extirpator of caterpil- 
lars should always be abroad and busy before that time, and 
while they are all lying quietly in the nests. And let him never 
forget that he may do more in an hour when he commences 
eaiTy in the season, than he will in a whole day at a later pe- 
riod, when they are thoroughly scattered among the trees. If 
they are allowed to remain unmolested, they spin their cocoons 
about the middle of June, and in a fortnight's time comes forth 
from them a fresh brood of moths — which, if they are not put an 
end to by bonfires, will again lay the eggs of an infinite number 
of caterpillars for the next spring. 

The Canker worm, [Anisoiyteryx pometaria, of Harris,) is in 
some parts of the country, one of the worst enemies of the apple, 
destroying also its foliage with great rapidity. It is not yet com- 
mon here, but in some parts of New-England it has become a 
serious enemy. The male is a moth with pale, ash-coloured 
wings with a black dot, a little more than an inch across. Tlie 
female is wingless, oval, dark ash-colored above, and gray beneath. 

The canker worm usually rises out of the ground very early 
in the spring, chiefly in March, as soon as the ground is free 
from frost ; though a few also find their way up in the autumn 
The females having no wings, climb slowly up the trunks of 
the trees, while the winged males hover about to pair with them 



INJURIOUS INSECTS. 65 

Very soon aller this if we examine the trees we shall sec tha 
eggs of which every female lays some sixty or a hundred, 
glued over, closely arranged in rows and placed in the forks of 
branches and among the young twigs. About the twentieth of 
Afay, these eggs are hatched, and the canker worms, dusky brown, 
or ash-coloured with a yellow stripe, make their appearance and 
commence pi-eying upon the foliage. When they are abundant 
they inake rapid progress, and in places, where the colony ia 
firmly established, they will sometimes strip an orchard in a few 
days, making it look as if a fire had passed over it. After feed- 
ing about four weeks, they descend into the ground three or four 
inches, where they remain in a chrysalis form, to emerge again 
the next season. As the female is not provided with wings, 
they do not spread very rapidly from one place to another. 

The attacks upon the canker worm should be chiefly m^de 
upon the female, in her way from the ground up the trunk of 
the tree. 

The common mode of protecting apple trees is to surround 
the trunk with a belt or bandage of canvass, four or five inches 
wide, which is then thickly smeared with tar. In order to prevent 
the tar fi-om soon becoming dry and hard, a little coarse train oil 
must be well mixed with it ; and it should be watched and re- 
newed as often as it appears necessary. This tarred belt catches 
and detains all the females on their upward journey, and prevents 
them from ascending the tree to lay their eggs. And if kept in 
order it will very elFectually deter and destroy them. When 
the canker worm is abundant, it is necessary to apply the tarred 
bandage in October, and let it remain till the last of May, but 
usually it will be sufficient to use it in the spring. It is probable 
that a mixture of coal tar and common tar would be the best 
application ; as it is more off'ensive and will not so easily dry 
and become useless, by exposure to the air and sun. Some 
persons apply the tar directly to the stems of the tree, but this 
has a very injurious eftect upon the trunk. Old India rubber, 
melted in an iron vessel over a very hot fire, forms a very adhe- 
sive fluid which is not affected by exposure to the weather, and 
is considered, by those who have made use of it, the best sub- 
stance for smearing the bandages, as being a more effectual bar- 
rier, and seldom or never requiring renewal. 

Mr. Jonathan Dennis, jr. of Portsmouth, Rhode Island, has 
invented and patented a circular leaden trough, which surrounds 
the trunk of the tree, and is filled with oil, and stops effectually 
the ascent of the canker worm. There appear, however, to be 
two objections to this trough, as it is frequently used; one, the 
escape of the oil if not carefully used, which injures the tree ; and 
the other, the injurious efi"ect of nailing the troughs to the bark 
or trunk. They should be supported by wedges of wood driven 
in between the trough Tnd the trunk, and the spaces completely 



00 THE APPLE. 

filled np witli liquid clay put on with a brush. The insect* 
must be taken out and the oil renewed, from time to time. Foi 
districts where the canker worm greatly abounds, this leaden 
trouach is probably the most permanent and effectual remedy yet 
employed. 

Experiments made by the Hon. John Lowell, and Professor 
Peck, of Massachusetts, lead to a belief that if the ground, under 
trees which suffer from this insect, is dug and well pulvea'ized to 
the depth of five inches in October, and a good top dressing of 
lime applied as far as the branches extend, the canker worm 
will there be almost entirely destroyed. The elm, and linden 
trees in many places, suffer equally with the apple, from the at- 
tacks of the canker worm. 

The Bark-louse, a dull white oval scale-like insect, about a 
tenth of an inch long, (a species of coccus,) which sometimes 
appears in great numbers on the stems of young apple and pear 
trees, and stunts their growth, may be destroyed by a wash of 
soft soap and water, or the potash solution. The best time to 
apply these is in the month of June, when the insects arc 
young. 

The Woolly aphis {aphis lanir/era,) or American blight* is a 
dreadful enemy of the apple abroad, but is fortunately, very 
rarely seen as yet, in the United States. It makes its appear- 
ance in the form of a minute white down, in the crotches and 
crevices of the branches, which is composed of a great number 
of very minute woolly Hce, that if allowed, will increase with 
fearful rapidity, and produce a sickly and diseased state of the 
whole tree. Fortunately, this insect too is easily destroyed. " This 
is effected by washing the parts with diluted sulphuric acid ; 
which is formed by mixing f oz. by measure, of the sulphuric 
acid of the shops, with 7^ oz. of water. It should be rubbed 
into the parts affected, by means of a piece of rag tied to a stick, 
the operator taking care not to let it touch his clothes. After 
the bark of a tree has been washed with this mixture, the first 
shower will re-dissolve it, and convey it into the most minute 
crevice, so as effectually to destroy all insects that may have 
escaped." — (London'' s Magazine IX. p. 336.) 

The A])ple tvorm (or Codling moth, Carpocapsa p)ovionana, of 
European writers,) is the insect, introduced with the apple tree 
from Europe, Avhich appears in the early worm-eaten apples 
and pears, in the form of a reddish white grub, and causes the 
fruit to fall prematurely from the trees. The perfect insect is a 
small moth, the fore-wings gray, with a large round brown spot 
on the hinder margin. These moths appear in th.e greatest 

* It is not a little singular tliat tins insect, wliieli is not indigenous to 
this country, and is never seen liere except wliere introduced with im- 
ported trees, should be called in England the American blight. It is tht 
\nost inveterate enemy of the apple in the north of France and Germacy. 



PRESERVING THE FRUIT. 61 

numbers in tlie warm evenings of the 1st of Jtme, and lay their 
eggs in the eye or blossom-end of the young fruit, especially of 
the early kinds of apples and pears. In a short time, these egga 
hatch, and the grub burrows its way till it reaches the core : 
the fruit then ripens prematurely, and drops to the ground. 
Here the worm leaves the fruit and creeps into the crevices of 
the bark and hollow of the tree, and spins its cocoon, which 
usually remains there till the ensuing spring, when the young 
moth again emerges from it. The readiest way of destroying 
them, when it can be done conveniently, is to allow swine and 
poultry to run at large in the orchards when the premature fruit 
is falling ; or otherwise, the fruit may be picked up daily and 
placed where the worms will be killed. It is said that if an old 
cloth is placed in the crotch of the tree about tlie time the fruit 
begins to drop, the apple worm will make it a retiring place, 
and thousands may be caught and killed from time to time. 
As the cocoons are deposited chiefly under the old loose bark 
the thorough cultivator will take care, by keeping the trunks of 
his trees smooth, to afford them little harbour ; and by scraping 
and washing the trunks early in the spring, to destroy such as 
may have already taken up their quarters there. 

When the fruit of orchards is much liable to the attacks of 
this insect we cannot too much insist on the efficacy of small 
bonfires lighted in the evening, by Avhich myriads of this and all 
other moths may be destroyed, before they have time to deposit 
tlieir eggs and cause worm-eaten fruit. 

The Blight which occasionally kills siiddenly the ends of the 
limbs of the apple and the quince, appears to be caused by an 
insect similar to that which produces the fire blight of the pear, 
and must be treated in the same way as directed for that tree. 

Gathering and keeping the fruit. In order to secure 
soundness and preservation, it is indispensably necessary that 
the fruit should be gathered by hand. For winter fruit the 
gathering is delayed as long as possible, avoiding severe frosts, 
and the most successful practice with our extensive orchardists 
is to place the good fruit directly, in a careful manner, in new, 
tight flour barrels as soon as gathered from the tree. These 
barrels should be gently shaken while filling, and the head 
closely pressed in ; they are then placed in a cool shady expo- 
sure under a shed open to the air, or on the north side of a 
building, protected by covering of boards over the top, where 
they remain for a fortnight, or until the cold becomes too severe 
when they are carefully transferred to a cool, dry cellar, in 
which air can be admitted occasionally in brisk weather. 

A cellar, for this purpose, should be dug in dry, gravelly, or 
sandy soil, with, if possible, a slope to the north ; or, at any 
rate, with openings on the north side for the admission of air 
very rarely in weather not excessively cold. Here the barrele 



68 THE APPLE. 

should be placed on tiers on their sides, and the cellar should be 
kept as dark as possible. In such a cellar, one of the largest 
apple growers in Dutchess county is able to keep the Greening 
apple, which, in the fruit room, usually decays in January, until 
the 1st of April, in the freshest and finest condition. Some per- 
sons place a layer of clean rye straw between every layer of 
apples, when packing them in the barrels. 

Apples are frequently kept by farmers in pits or ridges in the 
ground, covered with straw and a layer of earth, in the same 
manner as potatoes, but it is an inferior method, and the fruit 
very speedily decays when opened to the air. The English ap- 
ple growers lay their fruit in heaps, in cool dry cellars, and 
cover them with straw. 

When apples are expoiied, each fruit in the barrel should be 
•wrapped in clean coarse paper, and the barrels should be placed 
in a dry, airy place, between decks. 

Cider. To make the finest cider, apples should be chosen 
which are especially suited to this pui'pose. The fruit should 
be gathered about the first of November, and coarse cloths or 
straw should be laid under the ti'ee to secure them against 
bruising when they are shaken from the tree. If the w-eather 
is fine the fruit is allowed to lie in heaps in the open air, or in 
airy sheds or lofts for some time, till it is thoroughly ripened. 
All immature and rotten fruit should then be rejected, and the 
remainder ground in the mill as nearly as possible to an uni 
form mass. This pulp should now remain in the vat from 24 
to 48 hours, or even longer if the weather is cool, in order to 
heighten the colour and increase the saccharine principle. It 
is then put into the press (without wetting the straw,) from 
whence the liquor is strained through hair cloth or sieves, into 
perfectly clean, sweet, sound casks. The casks, Avith the bung 
out, are then placed in a cool cellar, or in a sheltered place in 
the open air. Here the fermentation commences, and as the 
pomace and froth work out of the bung-hole, the casks must be 
filled up every day with some of the same pressing, kept in a 
cask for this purpose. In two or three weeks this rising will 
cease, Avhen the first fermentation is over, and the bung should, 
at first, be put in loosely — then, in a day or two, driven in tight 
— leaving a small vent hole near it, which may also be stopped 
in a few days after. If the casks are in a cool airy cellar, the 
fermentation will cease in a day or two, and this state may be 
known by the liquor becoming clear and bright, by the cessa- 
tion of the discharge of fixed air, and by the thick crust which 
has collected on the surface. The clear cider should now be 
drawn oflf and placed in a clean cask. If the cider, which must 
be carefully watched in this state to prevent the fermentation 
going too far, remains quiet, it may be allowed to stand till 
spring, and the addition at first of about a gill of finely powdered 



VARIETIES. 60 

charcoal to a barrel will secure this end ; but if a scum collects on 
the surface, and the fennentation seems inclined to proceed fur- 
ther, it must be immediately racked acain. The vent-spile may 
now be driven tight but examined occasionally. In the begin- 
ning of March a final racking should take place, when, should the 
cider not be perfectly fine, about three fourths of an ounce of Isin- 
glass should be dissolved in tlfe cider and poured in each barrel, 
which will render it perfectly clear. It may be bottled noAv, or 
any period before the blossoming of the apple or afterwards, late 
in May. When bottling, fill the bottles within an inch of the 
bottom of the cork, and allow the bottles to stand an hour before 
the corks are driven. They should then be sealed, and kept in 
a cool cellar, with clean dry sand up to their necks ; or laid on 
their sides in boxes or bins, with the same between each layer. 

Varieties. The varieties of the apple, at the present time, 
are very numerous. The garden of the Horticultural Society, 
of London, which contains the most complete collection of fi'uit 
in the world, enumerates now about 900 varieties, and nearly 
1500 have been tested there. Of these, the larger proportion 
are of course inferior, but it is only by comparison in such an 
experimental garden that the value of the difterent varieties, for 
a ceiiain climate, can be fully ascertained. 

The European apples generally, are in this climate, inferiour 
to our first rate native sorts, though many of them are of high 
merit also with us. There is much confusion at the West, in regard 
to names of apples ; and the variation of fruits from soil, location, or 
other causes, makes it difficult to identify the kinds, and until they 
are brought together and fruited on the same gromid the certainty 
of their nomenclature will not be established. The same remarks 
will apply to the South. New varieties of apples are constantly 
springing up in this country from the seed, in favourable soils ; 
and these, Avhen of superiour quality, may, as a general rule, be 
considered much more valuable for orchard culture than foreign 
sorts, on account of their greater productiveness and longevity. 
Indeed, every state has some fine apples, peculiar to it, and it is, 
therefore, impossible in the present state of pomology in this 
countrv, to give any thing like a complete list of the finest ap- 
ples of the United States. To do this, will require time, and an 
extended and careful examination of their relative merits col- 
lected in one garden. The following descriptions comprise all 
the finest American and foreign varieties' yet known in our 
gardens. 

In the ensuing pages, apples are described as set upon their 
base or lower side, with the stalk inserted in the centre of the 
base or more generally in a cavity that occupies the centre of the 
base. They are said to be globular when they would be nearly 
bounded by the lines of a circle, as Summer Rose ; and oblatt 
when they would be circumscribed perpendicularly by a depressed 



ro 



lllK APl'LE, 



Circle, as Maiden's Blush. When they are bounded by a circle 
elevated but symmetrical, they we called oval, as Summer Pippin* 
when not symmetrical perpendicularly but broadest at their lowei 
portiou in the form of an egg, they are said to be ovate. 





Oblique. 



Oval. 



Mongatsd Conic. 






CyUndric. 



Globrdar. 



Ohlate. 



When with considerable breadth of base but less than their 
altitude, the sides are bounded by curved lines tending towards 
each other at the apex, they are called conic, as Esopus Spitzen 
burgii. When the altitude is not greater than the breadth or less 
than the breadth, they are called oblate inclininf/ to or approach- 
ing conic. AVhen the curved lines are interrupted suddenly 
much before they reach each other at the apex, the form is called 
truncate conic, as Herefordshire Pearmain. When the altitude 
is much greater than the breadth, they are said to be elongated 
conic, as Porter; oblique when the opposite sides maintain their 
relative positions to each other, but are so inclined ft'om their 
upward direction, that a pei-peudicular let fall from the centre 
of the eye would not touch the centre of the cavity, see Yellow 
Newtown Pippin, Pry or's Red, Pennock, etc.; ci/lindric -when the 
fruit is round horizontally, flattened at base and crown, and with 
sides perpendicularly parallel, as Long John or Long Pearmain ; 
oblong when the sides are perpendicularly nearly parallel and the 
height greater than the breadth, but without the roundness that 
constitutes cylindric — it is the oval form elongated. When a flat 
face or some degree of flatness is impressed upon the sides of 
apples so as to form more or less distinctly ridges or angles run- 
ning perpendicularly to the base, they are said to be angular ; 
when these ridges have intervening hollows, they are said to ba 
ribbed. 



APPLES. 71 



APPLES. 



[In arranging the apples, we have tliougltt best to reject the 
classes according to the season, and adopt the principle of the 
system recommended by the late A. J. Downing ; but instead 
of using the terms " best," " very good," and " good," we have 
designated the qualities as first, second, and third, answering to 
the above.] 

CLASS I. 

This section comprises those that are well known, of excellent 
qaality, and good habit generally. 

American Summer Pearmain. Thomp. 

Early Summer Pearmain. Cook. 

A rich, highly-flavoured fruit, much esteemed in New Jersey, 
where it is most know^n. It appears to be quite diff'erent from 
the Summer Pearmain (of the English), and is probably a seed- 
ling raised from it. It ripens gradually from the tenth of Au 
gust to the last of September. 

Fruit of medium size, oblong, widest at the crown, and taper- 
ing slightly to the eye. Skin, red spotted with yellow in the 
shade, but streaked with livelier red and yellow on the sunny 
side. Stalk three fourths of an inch long, and pretty deeply 
inserted. Eye deeply sunk. Flesh yellow, remarkabry tender, 
with a rich and pleasant flavour, and often bursts in falling from 
the tree. This is a valuable apple for all purposes, and it thrives 
admirably on sandy soils. In the nursery the tree grows slowly,. 

Autumn Sweet Bough. 

Late Bough. Sweet Bellflower. 
Fall Bough. Philadelphia Sweet. 

Origin unknown. Tree, vigorous, upright, very productive. 
One of the very best dessert sweet apples of its season. Fruit, 
medium, conical, angular. Skin, smooth, pale yellow, sprinkled 
with a few brown dots. Stalk of medium length, rather slender, 
iuserted in a deep narrow cavity; calyx closed; segments long; 
basin deep, corrugated ; flesh white, very tender, with a sweet, 
refreshing, vinous flavour. Last of August to first of October. 

Baldwin. Ken. Thomp. Man. 

Woodpecker. Pecker. Steel's Red Winter. 

The Baldwin stands at the head of all New England apples, 
and is unquestionably a first-rate fiuit in all respects. It is a 



native of Massachusetts, and is more largely cultivated for the 
Boston market than any other sort. It bears most abundantl} 
with us, and we have had the satisfaction of raising larger, more 
beautiful, and highly flavoured specimens here, than we ever 
saw in its native region. The Baldwin, in flavour and general 
characteristics, evidently belongs to the same family as our 
Esopus Spitzenburgh, and deserves its extensive popularity. 

Fruit large, i-oundish, and narrowing a little to the eye. Skin 
yellow in the shade, but nearly covered and striped with crimson, 
red, and orange, in the sun ; dotted with a few large russet dots, 
and with radiating streaks of russet about the stalk. Calyx 
closed, and set in a rather narrow, plaited basin. Stalk half to 
three fourths of an inch long, rather slender for so large a fruit, 
planted in an even, moderately deep cavity. Flesh yellowish 
white, crisp, with that agreeable mingling of the saccharine and 
acid which constitutes a rich, high flavour. The tree is a vigo- 
rous, upright grower, and bears most abundantly. Ripe from 
November to March, but witli us is in perfection in January. 




Baldwin. 

Belle-Fleur, Yellow. Thomp. 

Belle-rieur. Coxe. Floy. Ken. 
Yellow Bellflower, of most nurseries. 

The Yellow Belle-Fleur is a large, handsome, and excellent 



TfJ 



winter apple^ every where bigbly esteemed in the United States. 
It is most abundantly seen in the markets of Philadelphia, as it 
thrives well in the sandy soils of New Jersey. Coxe first de- 
scribed this fruit ; the original tree of which grew in Bui dngton, 




YeUow Belle-Fleur. 

New Jersey. We follow Thompson, in calling it Belle-Fleur, 
from the beauty of the blossoms, with the class of French apples 
to which it belongs. 

Fruit very large, oblong, a little irregular, tapering to the eye. 
Skin smooth, pale lemon yellow, often with a blush next the sun. 
Stalk long and slender, in a deep cavity. Calyx closed and set 
in a rather narrow, plaited basin. Seeds in a large hollow cap- 
sule or core. Flesh tender, juicy, crisp, with a sprightly sub- 
acid flavour ; before fully ripe, it is considerably acid. Wood 
yellowish, and tree vigorous, with spreading drooping branches. 
A. regular and excellent bearer, and worthy of a place in every 
orchard November to March. 



T4 



Belmont. 

Gate. White apple. 

Mamma Beam. Waxen of some. 

■ Golden Pippin of some. Kelley while. 

Origin near Strasburgli, Lancaster Co., Pa., in the garden of 
Mrs. Beam at her gate, hence the names " Gate apple" and 
" Mamma Beam." It was taken to Ohio by Jacob Nesy sen., 
and became very popular in Belmont Co., and we retain thi& 
name, being the most universal one. Tree vigorous, healthy, 
and very productive. 

Fruit medium, to large, globular, a little flattened and nar- 
rower towards the eye, sometimes oblong. Skin light, waxen 
yellow, often with a bright vermillion cheek. Stalk shoii, cavitj' 
generally large. Calyx usually closed, basin rather deep, corrugat 
ed. Flesh yellowish, crisp, tender, juicy, sometimes almost melt 
ng, of a mild agreeable flavour. Nov. to Feb. 

BOHANNAN. 

Buchanan. 

A Southern fruit of great excellence, introduced by Lewis 
Sanders, of Ky., good regular bearer. Fruit rather large, roundish, 
flattened, approaching conic, angular. Skin fair, shining, fine yel- 
low, with a bright crimson cheek in the sun. Stalk slender, in- 
serted in a round acute cavity. Calyx closed in a narrow abrupt 
basin. Flesh yellow, tender, juicy, with a fine spicy subacid 
flavour. July, Aug. 

Broadwell. 
Broadwell Sweet 

Origin Ohio, a valuable fruit, tree vigorous, spreading, pro- 
ductive. 

Fruit large, oblate, somewhat conic. Skin pale yellow, with a 
blush. Stem short and small, surrounded with russet inserted 
in a deep, broad cavity. Calyx open in a somewhat abrupt 
narrow basin. Flesh whitish, firm, generally tender, juicy, sweet, 
aromatic. Nov. to March. 

Early Harvest. Thomp. Man. 

Prince's Harvest, or Early French Reinette, of Ooxe. 

July Pippin. Floy. 

Yellow Harvest. 

Large White Juneating. 

Tart Bough. 

Early French Reinette. 

An A merican apple ; and taking into account its beauty, ita 



APPLES. 



excellent qualities for the dessert and for cooking, and its pro- 
ductiveness, we thiilk it the finest early apple yet known. It 
begins to lipen about the first of July, and continues in use all 
that month. The smallest collection of apples should comprise 




Early Harvest. 

this and the Red Astrachan. Form round, above medium size, 
rarely a little flattened. Skin very smooth, with a few faint 
white dots, bright straw colour when fully ripe. Stalk half to 
three fourths of an inch long, rather slender, inserted in a hollow 
of moderate depth. Calyx set in a shallow basin. Flesh very 
white, tender and juicy, crisp, with a rich, sprightly, sub-acid 
flavour. The young trees of moderate vigour, with soarcely di- 
verging shoots. ]\Ianning errs by following Coxe in calling this 
a flat apple. Bracken may prove the same. 



Cogswell. 
Cogswell Peannain. 

This excellent apple originated on the farm of Fred. Brewster, 
Town of Griswold, near Norwich, Conn., and where known is 
much esteemed and stands unrivalled as a dessert fruit of its sea- 
son, a vigorous, upright grower and an abundant bearer every 
other year, fruit very uniform in size, feir and beautiful, and ? 
desirable fruit. 



76 



APPLES. 



Size above medium, roundish oblate, regular. Stem short, 
rather slender, inserted in a large russeted cavity. Calyx small, 
nearly closed, set in a small shallow basin. Skin rich yellow, 
nearly covered with red, marked and streaked with bright red, 
flesh yellowish, compact, tender, juicy, scarcely sub-acid, with a 
very fine rich, aromatic flavour, core small, ripe Dec. to March. 

Myer's Nonpareil, Ohio Nonpareil. An apple much grown 
at the West by the above names, and answers to the descrip- 
tion of Cogswell Pearmain, and is thought to be identical, but 
may not prove so. 




CogstvelL 



Eablt? Joe. 



Origin, orchard of Oliver Chapin, Ontario Co., N. T., tree of 
Blow growth, productive, requires high culture for fair fruit. 

Fruit below medium, oblate, very slightly conic. Skin smooth, 
yellowish, shaded and striped with red, and thickly sprinkled 
with o-reenish spots. Stalk of medium length inserted in a 
large cavity surrounded by russet. Calyx closed, basin moderate. 
Flesh whitish, tender, juicy, with a very agreeable vinoua 
flavour, ripe middle of August to middle of September. 



APPLES. 77 

Evening Party. 

Origin Berks Co., Pa. Fruit small or medium, oblate, sligl tly 
inclining to oval. Skin yellow chiefly, shaded and sometimes 




Evening Party. 

striped with red. Stem short, inserted in a round, deep cavity, 
sometimes russeted. Calyx closed, basin large. Flesh juicy, 
tender, crisp, with a brisk saccharine, somewhat vinous, aro- 
matic flavour, an excellent dessert fruit. December and 
January. 

Fall Queen of Kt. 

"Winter Queen. Ladies' Favourite of Tenn. 

Ongin uncertain, much grown at the South and South-west, 
where it is highly esteemed. 

Tree very vigorous, upright, an early and abundant bearer. 

Fruit large, oblate inclining to conic, slightly oblique, angular. 
Skin yellow, striped and marbled with crimson, and thickly 
sprinkled with brown and whitish dots. Stalk short, inserted in a 
broad, deep russeted cavity. Calyx large, partially closed, set in a 
large open basin. Flesh yellowish, crisp, tender, juicy, with a 
sprightly mild sub-acid flavour. January to March. 

Fall Pippin. Coxe. Floy. 

The Fall Pippin is, we think, decidedly an American variety, 
Thompson and Lindley to the contrary, notwithstanding. It is, 



78 APPLES. 

very probably, a seedling raised in this country, from the WTiiie 
Spanish Reinette, or the Holland pippin, both of which it so 
much resembles, and from which it, in fact, differs most strongly 
in the season of maturity. The Fall Pippin is a noble fruit, and 
is considered the first of Autumn apples in the middle states, 
where its beauty, large size, and its delicious flavour for the table 
or for cooking, render it very popular. 

Fruit very large, roundish, generally a little flattened, pretty 
regular, sometimes with obscure ribs at the eye. Stalk rather 
long, three-fourths of an inch, projecting considerably beyond 
the frait, (which distinguishes it from the Holland Pippin,) set in 
a rather small, shallow, round cavity. Calyx not very large, rather 
deeply sunk in a round, narrow cavity. Skin smooth, yellowish- 
green, becoming a fine yellow, with often a tinge of brownish 
blush, on one side, and with a few scattered dots. Flesh white, 
very tender and mellow with a rich, aromatic flavour. October 
to December. 

There are several spurious sorts, the true one is always rather 
flattened, with a projecting stalk. (See Holland Pippin.) 

Fall Wine. 

Sweet "Wine. Sharpe's Spice. 
Ohio Wine. Uncle Sam's best. 

Origin unknown, probably an old Eastern fruit called " Wine" 
or " Sweet Wine," not now much cultivated on account of the 
fruit being defective, but in the rich Western soils it thrivss 
admirably, producing fine ft'uit, yet in a few localities they com- 
plain of its being knurly. Tree healthy, but of rather slender 
growth, bearing moderate crops annually. Fruit about medium. 
Stem rather long, slender, in a broad, deep cavity, surrounded by 
clear, waxen colour. Calyx partially closed in a broad, deep, 
corrugated basin. Skin striped and shaded with red, on h light 
ground, with numerous russet dots. Flesh yellowish, juicy, tender 
with a rich, aromatic, very mild, sub-acid flavour, almost sweet. 
September, November, 



Fulton. 

A new Western fruit originated in the orchard or nursery of 
A. G. Downing, Canton, Fulton Co., Illinois, and is a valuable 
fruit, a vigorous grower, hardy, regidar in form, an annual and 
productive bearer. 

Size about medium, oblate, not symmetric. Stem three-fourths 
of an inch, rather slender, inserted in a broad deep cavity. 
Calyx large, open, segments si all, recurved in a pretty large 



APPLES. 79 



basin. Skin light yellow, sprinkled with green or grey dots, 
having a blush on the sunny side. Flesh yellowish, juicy, tender, 
melting with a very rich, mild, sub-acid flavour. By some the 
saccharine would suppose to predominate. Ripe November to 
March. 




Fulton. 

Garden Royal. 

Origin Sudbury, Mass., farm of Mr. Bowker. Tree of mode- 
rate growth, productive. 

Fruit below medium, roundish, oval. Skin yellow, striped aud 
shaded with red and dark crimson. Stalk of medium length, in- 
serted in a deep, acute cavity. Calyx partially closed in a 
basin surrounded by prominences. Flesh yellow, very ten- 
der, juicy, rich, vinous, aromatic, a beautiful and excellent fruit. 
September. 

American Golden Pippin. 

G-olden Pippin. Xew York Greening. 

Ribbed Pippin. Newtown Greening. 

This old apple is one of our finest American fruits, and seems 
not to be generally known. We are indebted to Dr. James 
Fountain, of Westchester county, for calling attention to it. He 
says it has been cultivated in that and the adjoining counties for 
more than fifty years, and is considered one of the most profit- 



80 THE APPLE. 

able for orchard culture and marketing; they are also a iupe- 
rior apple for family use. Growth strong, similar to R. I. Green- 
ing, but less drooping, making a round, spreading head ; does 
not bear young, but very productive when a little advanced, and 
a popular fruit where known. 

Form variable, oblate, globular, or conic, angular or ribbed 




Stem stout, short, inserted in a deep cavity. Calyx closed, set in 
an irregular basin. Skin fine golden yellow, thinly sprinkled 
with dots, sometimes slightly netted with thin russet. Flesh yel- 
owish, tender, juicy, almost melting, with a rich, refreshing, 
rinous, aromatic flavour ; core rather large. November to Feb- 
ruary. 

Gravenstein. Thomp. Lind. 

Grave Slije. 

A superb looking German apple, which originated at Graven- 
Btein, in Holstein, and is thought one of the finest apples of the 
North of Europe. It fidly sustains its reputation here, and is, 
unquestionably, a fruit of first rate quality. Fruit large, rather 
P.attened, and a little one-sided or angular, broadest at the base. 
Stalk quite short and strong, deeply set. Calyx large, in a wide, 
deep, rather irregular basin. Skin greenish yellow at first, but 
becoming bright yellow, and beautifully daslied and pencilled, 
and marbled with light and deep red and orange. Flesh tendei 
an d crisp, with a high flavoured, somewhat ar )matic tasta 



THE APPLE. 



31 




Gravenstein. 
Ripens with lis in September and October, but will keep a month 
longer. Tbe trees are very thrifty, strong growers, and bear 
young. 

Green Sweet. 

Honey Greening. 

Tree, vigorous and productive. Fruit medium, somewhat 
conic. Skin green, sometimes becoming a little yellow at matu- 
rity, covered with greenish or light russet dots. Stalk of medium 
length. Cavity rather deep, covered with nisset ; basin shallow 
and abrupt, somewhat furrowed. Flesh whitish, tender, juicy, 
sweet, with a vinous, refreshing flavour. December to March. 



Hall. 

Hall's Seedling. 
Hall's Red. 
Jenny Seedling. 

Origin on the groimds of Mr. Hall, Franklin county. North 
Carolina. Tree of moderate growth, hardy, upright^ with long, 
slender, reddish branches, and remarkably firm wood. The tree 
never attains a very large size ; is very productive, and is con- 
sidered in North Carolina the best long-keeping dessert apple 
they cultivate. We are indebted to G. W. Johnson, of Milton, 
North Carolina, for specimens, history, &c. He says an old 

4* 



82 THE APPLE. 

variety, and now -widely disseminated, and wherever known, ig 
held in the highest estimation. Fruit small, oblate, slightly 
conic. Skin smooth, thick, mostly shaded with crimson, and 
covered with various coloured dots. Stem of medium length, 
blender, curved, inserted in a round, deep, open cavity. Calyx 
closed, generally in a small vmeven basin. Flesh yellowish, fine 
grained, juicy, with a very rich, vinous, saccharine, aromatic 
flavour. December to April. 




Hall 

Haskell Sweet. 
Sassafras Sweet. 
Origin farm of Deacon Haskell, Ipswich, Mass.' Tree vigorous 
and productive, fruit medium or above, oblate. Skin greenish yel- 
low, sometimes with a blush. Stalk short, inserted in a rather 
deep cavity. Calyx closed ; basin of medium depth. Flesh yel 
lowish, tender, juicy, with a very sweet, rich, aromatic flavour. 
September, October. 

Hawley. 

Origin Columbia Co., N. Y. Tree vigorous and bears annu- 
ally. 

Fruit large, conic, sometimes oblate. Skin fine yellow, some- 
what waxen or oily, and considerably dotted. Stalk short, 
inserted in a rather deep cavity. Calyx small, nearly closed, in a 
moderate, somewhat furrowed basin. Flesh whitish, very tender, 
juicy, rich, with a fine, mild, sub-acid flavour. Ripe September, 
and does not keep long. 

HuBBARDSTON NoNSUCH. Man. Ken. 
A fine, large, early winter fruit, which originated in the town 



THE APPLE. 83 

of Hubbardston, Mass., and is of first rate quality. The tree is a 
vigorous grower, forming a handsome branching head, and beara 
very large crops. It is worthy of extensive orchard culture. 

Fruit large, roundish-oblong, much narrower near the eye. 
Skin smooth, striped with splashes, and irregular broken stripes 
of pale and bright red, which nearly cover a yellowish ground. 
The calyx open, and the stalk short, in a russeted hollow. Flesh 
yellow, juicy, and tender, with an agreeable mingling of sweetness 
and aciditv ir its flavour. October to January. 




Jefferis. 

Jefferis. 

Origin Chester Co. Pa., growth moderate, very product »e A 
fair and handsome fruit of excellent quality, in use all of 
September. 

Fruit medium, oblate, inclining to conic. Skin yellow, shaded 
and splashed with crimson, and thickly covered with large, 
whitish dots. Stem very short, inserted in a rather large cavity. 
Calyx closed, set in a round open basin. Flesh white, tender, 
juicy, with a rich, mild, sub-acid flavour. September. 

Jonathan. Buel. Ken. 
King Philip,— Philip Rick. 

The Jonathan is a very beautiful dessert apple, and its great 
beauty, good flavour, and productiveness in all soils, unite to re- 
commend it to orchard planters. The original tree of this new 
igort is growing on the farm of Mr. Philip Rick, of Kingston, 



64 



THE APPLE. 



New York, a neighbourhood unsurpassed in the world for its 
great natural congeniality to the apple. It was first described 
by the late Judge Bucl, and named by him, in compliment to 
Jonathan Ilasbrouck, Esq., of the same place, who made known 
the fruit to him. The colour of the young wood is a lively light 
brown, and the buds at the ends of the shoots are large. Growtli 
rather slender, slightly pendulous. 

Fruit of medium size, regularly formed, roundish-ovate, or 
tapering to the eye. Skin thin and smooth, the ground clear 
light yellow, nearly covered by lively red stripes, and deepening 
into brilliant or dark red in the sun. Stalk three-fourths of an 
inch long, rather slender, inserted in a deep, regular cavity. 
Calyx set in a deep, rather broad basin. Flesh white, rarely a 
little pinkish, very tender and juicy, with a mild sprightly fla- 
vour. This fruit, evidently, belongs to the Spitzenburgh class. 
November to ilarch. 




Kiyig of Tom2)kins Co. 
King of Tompkins County. 
King Ajiple. 
Origin macertain ; much grown in Tompkins county and the 
adjoining ones ; said to be a valuable market fruit. Tree very 
vigorous, spreading, an abundant bearer annually. Fruit large, 
globular, inclining to conic, sometimes oblate, angular. Skin 
yellowish, mostly shaded with red, striped and splashed with 
crimson. Stalk rathei' stout and short, inserted in a large some- 
what irregular cavity. Calyx small and closed, set in a medium 



THE APPLE. 



slightly corrugated basin. Flesh yellowish, coarse, juicy, tender, 
with an exceedingly agreeable, rich, vinous flavour, delightfully 
aromatic. December to March. 

Lady Apple. Coxa. 

Api. 0. Dull. 

Api Petit. Thomp. Rom. 

Pomme Rose. 

Porame dApi Rouge. PoU. 

Petit Api Rouge, ) j^^ 

Gros Api Rouge, J 

An exquisite little dessert fruit, the pretty size and beautiful 
colour of which, render it an universal favourite ; as it is a great 
bearer it is also a profitable sort for the orchardist, bringing 
the highest price of any fancy apple in the market. It is an old 
French variety, and is nearly always known abroad by the name 
of Api ; but the name of Lady Apple has become too universal 
here, to change it now. No amateur's collection should be 
without it. 

Fruit quite small, but regu- 
larly formed and flat. Skin 
smooth and glossy, with a bril- 
liant deep red cheek, contrast- 
ing with a lively lemon yellow 
ground. Stalk of medium 
leng-th, and deeply inserted. 
Calyx small, sunk in a basin 
with small plaits. Flesh white, 
crisp, tender, and juicy, with a 
pleasaiit flavour. The tree has i,ady Apple. 

straight, almost black shoots, 

with small leaves ; forms a very upright, small head, and bears 
its fruit in bunches. The latter is very hardy, and may be left 
on the tree till severe frosts. The Lady Apple is in use from 
December to May. 

The Api Noir, or Black Lady Apple, diS"ers from the fore- 
going sort only in the colour, which is nearly black. Li shape, 
size, season, and flavour, it is nearly the same. It is, from its un- 
usually dark hue, a singular and interesting fruit — poor flavour. 

The true Api Etoile, or Star Lady Apple, figured and de- 
scribed by Poiteau, in the Pomologie francaise, is another very 
distinct variety ; the fruit is of the same general character, 
but having five prominent angles, which give it the form of 
a star. Tliis variety is rather scarce, the common Lady Apple 
being frequently sent out for it by French nurservmen. It 
keeps until quite late in the spi-ing, when its flavour becomes 
excellent, though in winter it is rather dry. The growth of the 
tree resembles that of the oth^^r Apis. 




86 THE APPLB. 



Large Yellow Bodgh. Thomp. 

Early Sweet Bough. Kenrick. 
Sweet Harvest. 
Bough. Coxe. Floy. 

A native apple, ripening in harvest time, and one of the first 
qiiility, only second as a dessert fruit to the Early Har\'est. It 
is not so much esteemed for the kitchen as the latter, as it is too 
Bv^eet for pies and sauce, but it is generally much admired for 
th e table, and is worthy of a place in every collection. 

Fruit above the middle size, and oblong-ovate in form. Skin 
siaooth, pale, greenish yellow. Stalk rather long, and the eye 
narrow and deep. Flesh white, very tender and crisp when fully 
ripe, and with a rich, sweet, sprightly flavour. Ripens from the 
middle of July to the tenth of August. Tree moderately vigo- 
rous, bears abundantly, and forms a round head. 

Long Stem of Pennsylvania. 

Origin Berks county, Pa. Fruit rather below medium, glo- 
bular, inclining to oblong or oval. Stalk long and slender, 
curved, inserted in a large cavity. Calyx small and closed, set in 
a somewhat farrowed basin. Skin yellowish, very much shaded, 
and sometimes striped with red or dark crimson. Flesh tender, 
juicy, crisp, with a fine rich, sub-acid flavour, spicy and aroma- 
tic. An excellent dessert fruit of the highest flavour; core 
large and open. November to January. 




Mangum. 



the apple. 87 

Mangtjm. 
Seago, — Maxfield. 

A first rate soutliern fruit. Specimens have been sent ua 
from several friends. Tree thrifty and very productive. 

Fruit medium, oblate, slightly conic, angular. Skin yellow- 
ish, striped and mostly shaded with red, thickly sprinkled with 
whitish and bronze dots. Stem short and small, inserted in a 
broad cavity surrounded by russet. Calyx partially closed ; 
basin slightly corrugated. Flesh yellow, very tender, juicy, 
mild, subacid, excellent, highly prized in Georgia and the south. 
October, November.* Carter of Alabama may prove the same. 

McLellan. 
Martin. 

Origin, Woodstock, Connecticut. Tree thrifty, upright, very 
productive annualbearer, and handsome. 

Fruit medium or above, roundish, slightly conic, very regular, 
and fair. Skin yellow, mostly striped, marbled, and splashed 
with red. Stalk short, inserted in a moderate cavity. Calyx 
small, nearly closed ; basin moderate, slightly uneven. Flesh 
white, very tender, juicy, with a fine vinous flavour, almost sac- 
charine. December to March. 

Melon. 
Norton's Melon. Watermelon. 
Origin, East Bloomfield, N. Y. Tree of rather slow growth, 
a good bearer. 

Fruit medium or above, roundish, slightly oblate. Skin pale 
yellow, striped and shaded with deep red or crimson on the 
sunny side. Stalk rather short, inserted in a large cavity, some- 
what uneven, surrounded by thin russet. Calyx closed ; basin 
large, abrupt, open, slightly furrowed. Flesh white, tender, 
juicy, with a very rieh refreshing subacid flavour. October to 
March. 

Mother. 

Queen Anne. 
Origin, Bolton, Mass. Tree moderately vigorous and produc- 
tive. Fruit medium, oval, inclining to conic. Stem long and 
slender, inserted in a rather deep abrupt cavity. Calyx closed, 
set in a small corrugated basin. Skin almost covered with deep 
red, thickly sprinkled with minute dots. Flesh yellowish, juicy, 
crisp, tender, with a very rich aromatic flavour. Last of Octo« 
ber to January. 

* The time of ripening of the southern fruits is given to suit their re> 
Bpective localities. 



88 



THE APPLH. 



Tliis admirable fruit is to our taste unsurpassed m flavour of 
any of its season, strikingly suggestive of the flavour and perfume 
of an excellent pear, with more of vinous life than the Vandevere 
(Newtown Spitzenburgh), and less acidity than the Esopus 
Spitzenburgh, and not inferior to either of them as a dessert fruit. 




Mother. 

Monmouth Pippin. 

A native of Monmouth County, New Jersey, of moderate np« 
right growth, and productive. Fruit large, oblate, a little in- 
clining to conic, obscurely five-angled, slightly flattened at base 
and crown. Skin pale yellow, with a beautiful warm cheek, and 
numerous russet dots. Stalk rather short, inserted in a large 
slightly russeted cavity. Calyx partially closed; basin deep, 
abrupt, and corrugated. Flesh juicy, with a fine brisk aromatic 
flavour. November to March. 



Newtown Pippin. Coxe. Thomp. 



Green Newtown Pippin. 
Green "Winter Pippin. 



American Newtown Pippin. 
Petersburg!! Pippin. 



The Newtown Pippin stands at the head of all apples, and is, 
when in perfection, acknowledged to be unrivalled in ail the 



THE APPLE. 8{l 

qualities which constitute a high flavoured dessert apple, to 
which it combines the quaHty of long keeping without the 
least shrivelling, retaining its high flavour to the last. It is 
very largely raised in New- York and New-Jersey for expor- 
tation, and commands the highest price in Covent Garden 
Market, London. This variety is a native of Newtown, Long 
Island, and it requires a pretty strong, deep, warm soil, to 
attain its full perfection, and in the orchard it should be well 
manured every two or three years. For this reason, while it 
is planted by acres in orchards in New- York and the Middle. 
States, it is rarely raised in a large quantities or with much 
success in New -England. On the Hudson, thousands of barrels 
of the fairest and richest Newtown pippins are constantly 
produced. The tree is of rather slender and slow growth, 
and even while young, is always remarkable for its rough bark. 
Fruit of medium size, roundish, a little irregular in its out- 
line, caused by two or three obscure ribs on the sides — and 
broadest at the base, next the stalk ; about three inches in dia- 
meter, and two and a half deep. Skin dull green, becoming 
olive green when ripe, with a faint, dull brownish blush on one 
side, dotted with small gray specks, and with delicate russet 
rays around the stalk. Calyx quite small and closed, set in a 
narrow and shallow basin. Stalk half an inch long, rather 
slender, deeply sunk in a wide, funnel-chapel cavity. Flesh 
greenish-white, very juicy, crisp, with a fine aroma, and an ex- 
ceedingly high and delicious flavour. When the fruit is not 
grown on healthy trees, it is liable to be spotted with black spots. 
This is one of the finest keeping apples, and is in eating frona 
December to May — but is in the finest perfection in March. 

Newtown Pippin, Yellow. Coxe. Thomp. 

The Yellow Newtown Pippin strongly resembles the forego- 
ing, and it is difficult to say which is the superior fruit. The 
Yellow is handsomer, and has a higher perfume than the Green, 
and its flesh is rather firmer, and equally high flavoured ; while 
the Green is more juicy, crisp, and tender. The Yellow New- 
town Pippin is rather flatter, measuring only about two inches 
deep, and it is always quite oblique — projecting more on one 
side ©f the stalk than the other. When fully ripe, it is yellow, 
with a rather lively red cheek, and a smooth skin, few or none of 
the spots on the Green variety, but with the same russet marks 
at the stalk. It is also more highly fragrant before, and after, it 
is cut than the Green. The flesh is firm, crisp, juicj', and with 
a very rich and high flavour. Both the Newtown pippins grow 
alike, and they are both excellent bearers. This variety ih 
rather hardier and succeeds best in the Eastern States. Wo 
have kept the fruit until the 4th of July. 



90 



THK APPLE. 




Newtown Pippin, Yellow. 



Northern Spt. 



This beautiful new American fruit is one of the most deli- 
cious, fragrant, and sprightly of all late dessert apples. It ripens 
in January, keeps till June, and always commands the highest 
market price. The tree is of rapid, upright growth, and bears 
moderate crops. It originated on the farm of Oliver Chapin, of 
Bloomfield, near Rochester, N. Y. The trees require high 
culture and open heads to let in the sun, otherwise the fruit is 
wanting in flavour, and apt to be imperfect and knotty. 

Fruit large, conical-flattened. Skin thin, smooth, in the shade 
greenish or pale yellow, in the sun covered with hght and dark 
stripes of purplish-red, marked with a few pale dots, and a thin 
white bloom. Stalk three-fourths of an inch long, rather slender, 
planted in a very wide, deep cavity, marked with russet. Calyx 
small, closed ; basin narrow, abrupt, furrowed. Flesh white, 
fine-grained, tender, slightly sub-acid, with a peculiarly fresh and 
delicious flavour. 



Ortley. 



Ortley Pippin. 
Ohio Favourite. 
"White Detroit. 
Greasy Pippin. 
White Pippin. 



White Bellflower. 
Woolman's Long. 
Willow Leaf Pippin. 
Hollow Cored Pippin. 
Ohio Favourite. 



Origin, orchard of Michael Ortley, South Jersey. 



THE APPLE. 



9] 



The Ortley is one of the most widely disseminated and popu- 
lar apples of the Western States. It grows pretty strongly with 
upright, slender shoots, and bears abundantly, and its bearing 
shoots are inclined to break. 

Fruit medium to very large, ovate, or conic. Skin greenish yel- 
low, becoming fine yellow at maturity, sometimes with a sunny 
cheek. Stalk slender, of medium length, inserted in a deep, acute 
cavity, surrounded by russet. Calyx closed, set in an abrupt, 
somewhat corrugated basin. Flesh white, fine grained, tender, 
juicy, sub-acid, very pleasant. November to February. Highly 
esteemed at the West, but does not succeed so well at the 
North and East. 

Pearmain, Herefordshire. Thomp. 

Winter Pearmain. Goxe. 
Royal Pearmain, Und. Bom. 
Pearmain Royal. Knoop. 
Old Pearmain. 
Royale d'Angleterre. 

This delicious old variety, generally known here as the English 
or Royal Pearmain, is one of the finest of all winter dessert fruits, 
and its mild and agreeable flavour renders it here, as abroad, 
an universal favourite, both as a dessert apple, and for cooking. 

Fruit of medium size, oblong, and of a pretty regular Pear 




Herefordshire Pearmain. 
main-shape. Skin stamed, and mottled with soft, brownish red 



92 



THE APFLE. 



on a dull, rnssety green ground, dotted "with grayish speckSi 
The red thickly mottled near the eye, with yellowish russet 
spots. Stalk slender, half an inch long. Calyx with wide- 
spread, reflexed segments, and set in a shallow, narrow, slightly 
plaited basin. Flesh pale yellow, very mellow and tender, with 
a pleasant, aromatic flavour. A moderate bearer, but often pro- 
duces large crops on high soils, which are well adapted to this 
sort. November to February. A strong ^Tower. 

The Winter Pearmain of most American orchards, is the Au- 
tumn Pearmain of this, and most English works. 

Peck's Pleasant. 




PecKs Pleasant. 



A first rate fruit m all respects, belonging to the Newtown 
pippin class. It has long been cultivated in Rhode Island, 
where we think it originated, and in the northern part of Con- 
necticut, but as yet is little known out of that district of coun- 
try, but deserves extensive dissemination. It considerably re- 
sembles the Yellow Newtown pippin, though a larger fruit with 
more tender flesh, and is scarcely inferior to it in flavour. 

Fruit above medium size, roundish, a little angular, and 
slightly flattened, with an indistinct furrow on one side. Skin 
smooth, and when first gathered, green, with a little dark red ; 
but wlien ripe, a beautiful clear yellow, with bright blush on the 



THE APPLE. 



93 



snnny side and near the stalk, marked ■R'itli scattered gray dots,. 
The stalk is peculiarly fleshy and flattened, short, and sunk in 
a wide, rather wavy cavity. Calyx woolly, sunk in a narrow, 
abruptly, and pretty deeply sunk basin. Flesh yellowish, fine 
grained, juicy, crisp and tender, with a delicious, high aromatic 
flavour. The tree is only a moderate grower, but bears regu- 
larly and well, and the fruit commands a high price in the mar- 
ket. Mr. S. Lyman, who raises this fruit in great perfection, in- 
forms us that with him the apples on the lower branches of old 
trees are flat, while those on the upper branches are nearly 
conical. November to March. 

Primate. 

Rough and Eeady. 

Origin unknown. Tree a strong and stocky grower, and 
forms a beautiful head — very productive. Fruit medium, conic 
or oblate, angular. Skin greenish white, with a crimson blush on 
the exposed side. Stem of medium length, inserted in a rather 
large irregular cavity. Calyx closed in an abrupt, open, some- 
what corrugated basin. Flesh white, very tender, sprightly 




Primate. 



refreshing, mild sub-acid. An excellent dessert apple, ripening 
the last of August, and continuing in use till October. 



94 THE APFLfi. 



PoMME DE Neige. Thomp. Lind. 

Fameuse. Forsyth. 
Sanguineus. 
Snowy Chimney. 

A very celebrated Canada fruit (probably an old Freucli fruit). 
wLicli has its name from the snow-white colour of its flesh, or, 
as some say, from the village from whence it was first taken to 
England. It is an excellent, productive, autumn apple, and is 
especially valuable in northern latitudes. 

Fruit of medium size, roundish, somewhat flattened; skin 
with a ground of pale greenish yellow, mixed with faint streaks 
of pale red on the shady side, but marked with blotches and short 
stripes of darker red, and becoming a fine deep red in the sun ; 
stalk quite slender, half an inch long, planted on a narrow funnel- 
shaped cavity ; calyx small, and set in a shallow, rather narrow 
basin ; flesh remarkably white, very tender, juicy, and good, with 
a slight perfume. Ripe in October and November. A regular 
bearer, and a handsome dessert fruit. 




Progress. 

Progress. 

"Esquire Miller's Best Sort" 

A native of Middlefield, Conn. Tree a moderate grower, and 
forms a handsome head, bears early and very productive. The 



THE APPLE. 



95 



or'ginal tree stands on the land of Enoch Coe, fonnerly Isaac 
Miller, Esq., and for some time was called " Esquire Miller's best 
sort." 

Size above medium, rather globular, inclining to conic, 
sometimes oblate, somewhat angular. Stem short, inserted in a 
round cavity, surrounded by russet. Calyx large, partially closed, 
set in a shallow, open basin. Skin smooth, yellow, with a sunny 
cheek, sometimes with a few scattered grey dots. Flesh solid, 
tender, crisp, juicy, with a very refreshing, vinous flavour. Ripe 
October till April. 

Porter. Man. Thomp. 




PorUr. 

A first rate New England fruit, raised by the Rev. S. Porter, of 
Sherburne, Mass., and deservedly a great favourite in the Boston 
market. The fruit is remarkably fair, and the tree is very 
productive. 

Fruit rather large, regular, oblong, narrowing to the eye. 
Skin clear, glossy, bright yellow, and when exposed, with a duU 



9K 



THE APPLE. 



blusli next the sun. Calyx set in a narrow and deep basiu 
Stalk ratlier slender, not three foiirths of an inch long. Flesh 
fine grained, and abounding with juice of a sprightly agreeable 
flavour. Ripens in September, and deserves general cultivation. 

Pryor's Red 

Pitzer Hill. 
Big Hill. 

Origin unknown. Tree upright, not very vigorous, nor an 
early bearer, requires a deep rich soil, and a warm season or a 
southern climate, for the full development of its excellence. 

Fruit medium, somewhat globular, oblate, obliquely depress- 
ed. Skin greenish yellow, shaded with red, striped with dark 
crimson, and thickly sprinkled with greenish grey dots, and 
some seasons much covered with russet. Stalk short and thick, 
inserted in a small acute cavity, surrounded by traces of russet, 
which sometimes considerably overspread the fruit. Calyx fimily 
closed, set in a small basin. Flesh yellowish, tender, juicy, with 
very rich, pleasant sub-acid flavour. January to March. 




BamJbo. 

Rambo. Coxe. Thomp. 



Rcmanite, 
Seek-no-further, 



of New Jersey. 



Bread and Cheese Apple, ) 

The Rambo is one of the most popular autumn fruits to be 
found in the Philadelphia markets. It is a highly valuable 
apple for the table or kitchen, and the tree thrives well on light 



THE APPLE. 



97 



sandy soils, being a native of the banks of the Delaware. It is 
also very popular at the West. 

Fruit of medium size, flat. SIdn smooth, yellowish wl ite in 
the shade, streaked and marbled with pale yellow and red in the 
sun, and speckled with large rough dots. Stalk long, rathei 
slender, curved to one side, and deeply planted in a smooth, fun- 
nel-like cavity. Calyx closed, set in a broad basin, which is 
slightly plaited around it. Flesh greenish white, very tender, 
with a rich, sprightly, sub-acid flavour. October to December. 

Bed Russet. 

Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree 
very vigorous and productive. 

Fruit large, roundish, conic. Skin yellow, shaded with dull red 
and deep carmine in the sun, and thickly covered with grey dots, 
with a slight appearance of rough xnisset on most of the surface. 
Stalk rather short and thick, inserted in a medium cavity, sur- 
rounded with thin russet. Calyx nearly closed ; segments long, 
recurved, in a narrow, uneven basin. Flesh yellow, solid, crisp, 
tender, with an excellent, rich, sub-acid flavour, somewhat resem- 
bling Baldwin. January to April. 




Sed Canada. 



Red Canada. 

Old Nonsuch, of Maao. 

Richfield Nonsuch. 

Steels Red Winter, of Mich. 

AlH old fruit, formerly much grown in Oonnecticut and Maasa* 



98 



THE APPLE. 



chusetts, but is not now mucli planted on account of its snia.l size 
and poor fruit; succeeds well in western Nevr York, Oliio, and 
Michigan. Tree tlirifty, but of slender growth ; very productive. 
Fvuit medium, oblate, inclining to conic, slightly angular. Skin 
yellow, mostly shaded with deep red or crimson ; somewhat 
striped or splashed on the sunny side, and thickly sprinkled with 
grey, and sometimes greenish dots. Stalk short, inserted in a 
broad, deep cavity. Calyx closed, segments long, in a small, 
narrow, somewhat irregular basin. Flesh white, tender, crisp, 
alounding with a brisk, refreshing juice, and retaining its fine, 
delicate flavour to the last. January to May. 




Bed AstTochan. 



Red Astrachan. Thomp. Lind. 

A fruit of extraordinary beauty, first imported mio England 
with the White Astrachan, from Sweden, in 1816. It bears 
abundantly with us, and its singular richness of colour is height- 
ened by an exquisite bloom on the surface of the fruit, like that 
of a plum. It is one of the handsomest dessert fruits, and its 
quality is good, but if not taken from the tree as soon as ripe 
it is liable to become mealy. Ripens from the last of July to 
the middle of August. 

Fruit pretty large, rather above the middle size, and very 
smooth and fair, roundish, a little narrowed towards the eye. 
Skin almost entirely covered with deep crimson, with sometimes 
a little greenish yellow in the shade, and occasionally a little 
"ussot near the stalk, aiid covered with a pale white bloom. 



THE APPLE. 99 

Stalk rather short and deeply inserted. Calyx set in a slight 
basin, which is sometimes a little irregular. Flesh quite white, 
crisp, moderately juicy, with an agreeable, rich, acid flavour. 

Rawle's Jannet. 

Raule's Jaunetting. "Winter Jannetting. 

Rock Remain. Jennett. 

Rock Rimmon. NeverfaiL 

Yellow Janett. Indiana Jannetting, 

Origin, Virginia, on the farm of Caleb Ranles. Tree vigorous, 
spreading; it puts forth its leaves, and blossoms much later than 
other varieties in the spring, and consequently avoids injury by 
late frost ; it is, therefore, particularly valuable for the south and 
southwest, where it is much cultivated. 

Fruit rather large, oblate, considerably depressed, conic, an- 
gular. Skin yellowish, shaded with red and striped with crim- 
son. Stalk short and thick, inserted in a broad open cavity. 
Calyx partially open, set in a rather shallow basin. Flesh whitish 
yellow, tender, juicy, with a very pleasant vinous flavoui>. 
February to J une. So far has not succeeded well at the north. 

Reinette Blanche D'Espagne. Thomp. Nois. 

"White Spanish Reinette. Pom. Mag. Lind. 
D'Espagne. ] , 

Fall Pippin. lliT 

Large Fall Pippin. ( ^, 

Cobbett's Fall Pippin. J 3^'^^'^- 

A very celebrated old Spanish variety. Fruit very large, 
roundish-o6Zo?i/7, somewhat angular, with broad ribs on its sides, 
terminating in an uneven crown, where it is nearly as broad as 
at the base. Calyx large, open, very deeply sunk in a broad- 
angled, oblique, irregular basin. Stalk half an inch long, set in 
a rather small, even cavity. Skin smooth, yellowish-green on 
the shaded side, orange, tinged with brownish-red next the sun, 
and sprinkled with blackish dots. Flesh yellowish-white, crisp, 
tender, with a sugary juice. Tlie tree has the same wood, 
foliage, and \ngorous habit, as our Fall Pippin, and the fruit 
keeps a mouth longer. This is quite distinct from Fall Pippin. 

Reinette, Canada. Thomp. Nois. 

Canadian Reinette. Lind. 

Grosse Reinette d'Augieterre. 0. Dull. 

Pomme du Caen. 1 ^fy^j-^gy^ 

Reinette du Canada Blanche. \h 

Reinette Grosse du Canada. | ,, ^. 

Reinette du Canada a Cortes. J 

De Bretagne. 

Portugal. 

Januarea. 

"Wahr Reinette. 

It is easy to see that the Canada Reinette is a popular and 



100 THE APPLE. 

highly esteemed variety in Europe, by the great number of syno 
nyms under which it is known. It is doubtful, notwithstanding 
its name, whether it is truly of Canadian origin, as Merlet, a 
French writer, describes the same fruit in the lYth century; 
and some authors think it was first brought to this continent 
from Normandy, and carried back under its new name. At any 
rate, it is a very lai"ge and handsome fruit, a good bearer, and of 
excellent quality in all respects. It is yet little known in the 
United States, but deserves extensive orchard culture. 

Fruit of the largest size, conical, flattened ; rather irregular, 
with projecting ribs ; broad at the base, narrowing towards the 
eye, four inches in diameter, and three deep. Skin greenish- 
yellow, slightly washed with brown on the sunny side, sprinkled 
with dots and russet patches. Stalk short, inserted in a wide 
hollow. Calyx short and large, set in a rather deep, irregular 
basin. Flesh nearly white, rather firm, juicy, with a rich, lively, 
<ub-acid flavour. Ripe in December, and, if picked earlv in 
Rutumn, it will keep till April. 



N 



«^^^v, 



Rhode Island Greening. 

Rhode Island Greening. Coxe. Thomp. Man. 

Burlington Greening. Jersey Greening? Coxe. 

The Rhode Island Greening is such an universal favourite and 
is so generally known, that it seems almost superfluous to give a 
description of it. It succeeds well in almost all parts of the 



THE APPLE. 



101 



country, and on a great variety of soils, and is, perhaps, more 
generally esteemed than any other early winter fruit. In the 
Eastern States where the Newtown pippin does not attain full 
perfection, this apple takes its place — and in England, it is fre- 
quently sold for that fruit, which, however, it does not equal, 
[The Green Newtown Pippin described by Lindley is this fruit.] 
Fruit lara'e, roundish, a little flattened, pretty regular, but 
often obscurely ribbed. Skin oily smooth, dark green, becom- 
ing pale green when ripe, when it sometimes shows a dull blush 
near the stalk. Calyx small, woolly, closed, in a slightly sunk 
scarcely plaited basin. Stalk three-fourths of an inch long 
curved, thickest at the bottom. Flesh yellow, fine grained, ten- 
der, crisp, with an abundance of rich, slightly aromatic, lively, 
acid juice. The tree gi'ows very strongly, and resembles 
the Fall pippin in its wood and leaves, and bears most abundant 
crops. The fruit is as excellent for cooking as for the dessert 
November to Febru^^y — or, in the North, to March. In some 
localities at the West does not succeed, in others very good. 




EicharcTs Graft. 
Richard's graft. 



Derrick's Grraft. Ked Spitzenburgb. 
Strawberry. "Wine. 

A very excellent fall apple well worthy of cultivation. On- 
gin, uncertain, supposed to be Ulster County, N. Y. An old 
fruit, but little known — lately introduced by E. G Studley, 



102 



THE APPLE. 



Clavcra^k, Columbia, County, N. Y. — a free upright grower, a 
good bearer, and one of the best dessert apples of its season. 

Size rather above medium, oblate. Stem nearlly an inch 
long. Cavity deep and broad. Calyx closed, segments re- 
curved, basin deep. Colour yellow, mostly striped with red. 
Flesh fine-grained, tender, juicy, pleasant, with a refreshing vi 
nous flavour. September and October. 



RICHMOND. 

Origin, farm of D. C. Richmond, Sandusky, Ohio. — Tree a free 
grower, and a profuse bearer. Fruit large, oblate, slightly angular. 
Skin light yellow, striped, splashed, and marbled with crimson, 
and thickly sprinkled with light brown dots. Stem short, in- 
serted in a broad deep cavity slightly russeted. Calyx open, set 
in a large furrowed basin. Flesh white, tender, juicy, vinous, 
sweet, and rich. October to February. 




Rome Beauty. 

GiUett's Seedling. 
Origin, Southern Ohio. Tree a moderate grower, succeeds 

well at the South-west. 



THE APPLES. 108 

Fruit large, roundish, approaching conic. Skin yellow, shaded 
and striped with bright red, and sprinkled with light dots. Stein 
an inch long, inserted in a large, deep cavity, surrounded by 
greenish russet. Calyx partially closed, set in a narrow, deep 
basin. Flesh yellowish, tender, juicy, sprightly sub-acid. Core 
rather lar^e. October to December. 



Roman Stem. Coxe. 

The Roman Stem is not generally known out of New-Jersey. 
It originated at Burlington, in that State, and is much esteemed 
in that neighbourhood. In flavour, it belongs to the class of 
sprightly, pleasant apples, and somewhat resembles the Yellow 
Belle Fleur, Tree very productive. 

Fruit scarcely of medium size, roundish-oblong — or often 
ovate. Skill whitish-yellow, with a faint brownish blush, 
sprinkled with ];atches of small black dots, and, when ripe, 
having a few reddish specks, unless the fruit is very fair. Stalk 
three-fourths of an inch long, inserted in a shallow cavity under 
a fleshy protuberance, which the farmers have likened to a 
Roman nose, whence the name. Calyx set in a rather narrow 
basin, with a few plaits. Core hollow. Flesh tender, juicy 
with a rich, pleasant, musky flavour. November to March. 

Russet, American Golden. 

Golden Russet. Man, Ken. 
Sheep Nose. t r' r 

Bullock's Pippin. ) '"'■■'^' 
Little Pearmain. 

The American Golden Russet is one of the most delicious and 
tender apples, its flesh resembling more in texture that of a but- 
tery pear, than that of an ordinary apple. It is widely cultivated 
at the West, and in New-England as the Golden Russet, and 
though neither handsome nor large, is still an universal favour- 
ite from its great productiveness and admirable flavour. The 
uncouth name of Coxe, Sheep-nose., is nearly obsolete, except in 
New-Jei'sey, and we therefore adopt the present one, to which it 
IS well entitled. The tree is thrifty, with upright drab coloured 
shoots. 

Fruit below medium size, roundish -ovate. Skin dull yellow, 
sprinkled with a very thin russet. Stalk rather long and slen- 
der. Calyx closed, and set in a rather narrow basin. Flesh 
yellowish, very tender, (almost melting,) juicy, with a mild, rich, 
spicy flavour. October to January. 

The English Golden Russet is a sub-acid sort, much infer!. iut 
to the above. 



104 



THE APPLES. 



Russet, Boston or Roxbury. Man. Thomp. 

Roxbmy Russet. Ken. Putnam Russet. 

This Russet, a native of Massacliusetts, is one of the most 
popular market fruits in the country, as it is excellent, a prodi 




Boston Bttsset. 

gious bearer, and keeps till late in the spring. It is in every 
way highly deserving extensive cultivation. 

Fruit of medium size, often larger roundish, a little flattened, 
and shghtly angular. Skin at first dull green, covered vi^ith 
brownish-yellow russet when ripe, with, rarely, a faint blush on 
one side. Stalk nearly three-fourths of an inch long, rather 
slender, not deeply inserted. Calyx closed, set in a round basin, 
of moderate depth. Flesh greenish -white, moderately juicy, 
with a rather rich, sub-acid flavour. Ripens in January, an'^ 
may be brought to market in June. 

There are several native varieties of Russet or "Leathei 
Coats," of larger size than the foregoing, but they are much infe 
riour, being apt to shrivel and become tasteless. Does not sue 
ceed well in all localities at the West. 



Smokehouse. 

Millcreek Vandevere. 
English Vandevere. 

Origin, Lancaster Co., Pa., near Millcreek, grew on tte farm 



THK APPLES. 



106 



of a wealtTiy Qnater named Gibbons, near his smokehouse, 
hence its name. An old variety and popular in Pennsylvania. It 
somewhat resembles the old Pennsylvania Vandevere, and is 
supposed to be a seedling of it. 

Tree moderately vigorous, with a spreading head, a good 
bearer. 

Fruit rather above medium, oblate, skin yellow, shaded and 
splashed with crimson, and thinly sprinkled with large grey 
and brown dots. Stalk rather long, curved, inserted in a broad 
cavity. Calyx closed, set in a wide basin, of moderate depth, 
slightly corrugated. Flesh yellowish, somewhat firm, juicy, crisp, 
rather rich, sub-acid. September to February. Unsurpassed 
for culinary uses. 




Esoprts Spiizenhurgh. 

Spitzenburgh, Esopus. Coxe. 

<Gsopus Spitzenberg. Thomp. Lind. 
jEsopus Spitzenburg. Ken. 
True Spitzenburgh. 

The Esopus Spitzenburgh is a handsome, truly delicious apple, 
and is generally considered, by all good judges, equal to the 

5* 



106 THE APl'LE. 

N'evftown Pippin, and unsurpassed as a dessert fruit, by any 
otlier variety. It originated at Esopus, a famous apple district, 
originally settled by the Low Dutch, on the Hudson, where it is 
still raised in its highest perfection. But throughout the whole 
of New York, it is considered the first of apples, and its beauty 
and productiveness render it highly profitable for orchard cul- 
ture. The fruit of this variety brought from Western New- 
York, seems deficient in flavour, which is, perhaps, owing to 
the excessive richness of the soil there. The tree has rather 
slender shoots, and when in bearing, has long and hanging 
limbs. 

Fruit large, oblong, tapei-ing roundly to the eye. Skin 
smooth, nearly covered with rich, lively red, dotted with distinct 
yellowish russet dots. On the shaded side is a yellowish ground 
with streaks and broken stripes of red. Stalk rather long, — 
three-fourths of an inch — and slender, projecting beyond the 
base, and inserted in a wide cavity. Calyx small, and closed, 
set in a shallow basin, which is slightly furrowed. Flesh yellow, 
rather firm, crisp, juic}", with a delicious rich, brisk flavour. 
Seeds in a hollow core. December to February. 

Summer Rose. Thomp. Coxe. 
"Woolman's Harvest. 

A very pretty and very excellent apple, highly esteemed as a 
dessert fruit. 

Fruit scarcely of medium size, roundish. Skin smooth, rich 
waxen yellow, streaked and blotched with a little red on the 
sunny side. Stalk rather short, and slender. Calyx closed, set 
in an even basin. Flesh tender, abounding with sprightly juice. 
Ripens early in August. 

Sweeting, Ladies'. 

The Ladies' Sweeting we consider the finest winter sweet 
apple, for the dessert, yet known or cultivated in this country. 

Its handsome appearance, delightful perfume, sprightly flavour, 
and the long time which it remains in perfection, render it uni- 
versally admired wherever it is knoAvn, and no garden should 
be without it. It is a native of this neighbourhood, and thou- 
sands of trees of this variety have been sent from this garden, 
to various parts of the Union. The wood is not very strong, but 
it grows thriftily, and bears very abundantly. 

Fruit large, roundish-ovate, narrowing pretty rapidly to the 
eye. Skin very smooth, nearly covered with red in the sun, but 
pale yellowish-green in the shade, with broken stripes of pale 
red. The red is sprinkled with well marked, yellowish-gray 
dots, and covered, when first gathered, with a thin wh ite bloom. 
There is also generally a faint marbling o^' cloudy white over 



THE APPLE. 



107 



the red, on the shady side of the fruit, and rays of the same 
around the stalk. Calyx quite small, set in a narrow, shallow. 




Ladiea' StcieUng. 

plaited basin. Stalk half an inch long, in a shallow cavity. 
Flesh, greenish-white, exceedingly tender, juicy and crisp, with 
a delicious, sprightly, agreeably perfumed flavour. Keeps with- 
out shrivelling, or losing its flavour, till May, 

SwAAR. Coxe. Floy. Thomp. 

This is a truly noble American fruit, produced by the Dutch 
settlers on the Hudson, near Esopus, and so termed, from its 
unusual weight, this v/ord, in the low Dutch, meaning heavy. 
It requires a deep, rich, sandy loam, to bring it to perfection, 
and, in its native soils, we have seen it twelve inches in circum- 
ference, and of a deep golden yellow colour. It is one of the 
finest flavoured apples in America, and deserves extensive cul- 
tivation, in all favourable positions, though it does not succeed 
well in damp or cold soils. 

Fruit large, regularly formed, roundish. Skin greenish-yel- 
low when first gathered, but when entirely ripe, of a fine, dead 
gold colour, dotted with numerous distinct brown specks, and 
sometimes faintly marbled with gray russel on the side, and 
round the stalk. Stalk slender, three fourths of an inch long. 



IU8 



THE APPLE. 



inserted in a very round cavity. [Sometimes this cavity is par- 
tially closed.] Calyx small, greenish, set in a shallow basin — 




scarcely plaited. Flesh yellowish, fine grained, tender, with an 
exceedingly rich, aromatic flavour, and a spicy smell. Core 
small. The trees bear fair crops, and the fruit is in season from 
December to March. 



Yandervere of New York. 

Newtown Spitzenburgh. Ox Eye. 
Joe Berry. 

We have retained the name, under which we have long 
known our very favourite apple, although wc are persuaded it 
does not belong to it. It appears to be clearly proved that it 
did not originate in Delaware, but that it had its origin in New- 
town, Long Island, and was described by Coxe, by the name of 
Newtown Spitzenburgh ; but it has so long l)orne the name of 
Vandevere, that we think it not practicable to restore its true 
name, and therefore propose to call it Vandevere of New York. 

Tree moderate, vigorous and productive, in rich, light soil, of 
most excellent fruit, which is suited to more tastes than any 
other apple of its season. 

Fruit medium, oblate, slightly conic. Skin tine yellow, washed 



THE APPLE. 109 

with light red, striped and splashed with deeper red, and richly 
shaded with carmine on the sunny side, covered Avith a light 




Vandevere of New York. 

bloom, and sprinkled with peculiar grey spects. Stalk short, in- 
serted in a wide cavity. Calyx small, closed, set in a regular 
basin of moderate depth. Flesh yellow, crisp, tender, with a 
rich, sprightly, vinous flavour, scarcely sub-acid. October to 
February. 




Wcwmer Apple. 



110 THE APPLE. 



Wagener. 



Origin, Pcnn Yan, Yates Co., N. Y. Tree, thrifty, upright ; 
requires thinning to produce good flavoured fruit; when grown 
in the shade, is wanting in flavour. 

Fruit medium, or above, irregularly oblate, angular. Skin 
white, mostly shaded with crimson, obscurely striped, and 
sprinkled with light dots. Stalk nearly an inch long, rathei 
slender, inserted in a large, broad, irregular cavity. Calyx small 
and closed, set in a rather abrupt somewhat corrugated basin. 
Fl^sh yellowish, very tender, juicy, with an excellent brisk 
vinous flavour. A very delicate apple. Ripe November to Fe- 
bruary. 

Westfield Seek-no-further. 

Connecticut Seek-no- fui'ther. 
Seek-no-further. 

The Westfield Seek-no-further is the Seek-no-further of Con- 
necticut, and is an old and highly esteemed variety of that dis 
trict. It has a pearmain flavour. 

Fruit large, pretty regularly round. Skin pale, or dull red 
over a pale clouded green ground — the red sjjrinkled with ob- 
scure russety yellow dots. Stalk very slender, three-fourths of an 
inch long, inserted in an even cavity. Calyx closed, or with a 
few reflexed segments, and set in an even basin of moderate 
depth. Flesh white, fine grained, tender, with a rich, pearmain 
flavour. A first rate fruit. October to February. 

White Winter Pearmain. 

Origin unknown, by some thought to be an old eastern variety, 
highly esteemed at the west, for all purposes. Specimens sent us 
by Henry Avery, and others, were of the best quality. Tree 
spreading, hardy, and thrifty, a regular and good bearer. 

Fruit medium, or above, oblong, conic, somewhat oblique. 
Stalk shoH, inserted in a deep round cavity. Calyx nearly 
closed, segments long, basin uneven, surrounded by five pro- 
minences, which are continued in obscure angles along its 
sides. Skin pale yellow, with a slight blush or warm cheek, 
thickly sprinlded with minute brown dots. Flesh yellowish, 
tender, crisp, juicy, with a very pleasant subacid flavour. Ja- 
nuary to April. 

Winter Harvey in many respects is similar to the above, wid 
may prove so. 



Tin: APVLK. 



11 ; 




Wliite Winter "Pearmain. 

William's Favourite. Man. Ken. 
■William's Early. William's Ked. 

A large and handsome dessert apple, worthy of a place in 
every garden. It originated at Roxbury, near Boston, beara 
abundantly, and ripens from the last of July to the first of 
September. An excellent market variety. 

Fruit of medium size, oblong, and a little one-sided. Stalk 
an inch long, slender, slightly sunk. Calyx closed, in a narrow- 
angular basin. Skin very smooth, of a light red ground, but 
nearly covered with a fine dark red. Flesh yellowish-white, and 
of a very mild and agreeable flavour. Requires a strong rich soil 

Winter Pippin of Geneva. 

An apple bearing the above local name, was found growing m 
the garden of Mrs. Crittendon, and is deserving of notice. The 
appearance of the tree and fruit is strikingly like that of the 
Fall pippin, but is a very late keeper, continuing in perfection 
until May. 

Fruit large, oblate, slightly angular. Skin fine yellow with a 
crimson cheek, sparsely covered with grey dots. Stalk short 
and small, inserted in a narrow cavity. Calyx open, seginents 
long, basin open. Flesh yellow, tender, juicy, vinous, excel- 
lent. June to May. 



112 



THE APPLE. 



WlNESAP. COXE. 
"Wine Sop ? Thomp. Potpie Apple. 

This {5 not only a good apple for tlie table, but it is also one 
of the very finest cider fruits, and its fruitfulness renders it a 
grea'j favourite with orchardists. The tree grows rather irregu- 
larlf, and does not form a handsome head, but it bears early, 
and the apples have the good quality of hanging late upon the 
trees, without injury, while the tree thrives well on sandy, light 
soils. Valuable at the west. 

Fruit of medium size, rather oblong. Skin smooth, of a fine 
dark red, with a few streaks, and a little yellow ground, appear- 
ing on the shady side. Stalk nearly an inch long, slender, set 
in an irregular cavity. Calyx small, placed in a regular basin, 
with fine plaits. Flesh yellow, firm, crisp, with a rich, high 
flavour. November to May. 




Wood^s Sweet. 
Wood's Sweet. 
Hyde's Sweet. 
Specimens of this handsome fruit were sent us by J. M 
Ketchem, of Brandon, Vt., who says it originated with David 
Wood of Sudbury, of that state, and is there considered tlie best 
fall sweet apple in cultivation ; growth nearly equal to Baldwin, 
as large and as fair as R. I. Greening, and productive. 

Fruit large, irregularly oblate. Skin whitish, yellow, waxen, 
or ,oily, shaded and striped with fine rich red. Stalk rather 
short, inserted in a broad deep furrowed cavity. Calyx small, 
closed, set in a rather deep open basin. Flesh white, tender, 



THE APPLE. lis 

juicy, almost melting with a delightful rich saccharine flavour. 
September, November, 

CLASS 11. 

Comprises those that are generally of " very good " quality, 
many of which however are new and untested, and may on fur- 
ther trial rank as " best," while others may not prove worthy of 
this class. 

Abbott's Sweet. 

From N. Hampshire. Kather above medium size, conic. Skin 
yellow, covered with red stripes and blotches, and many white 
dots. Flesh white, tender, juicy, and pleasant. Ripe Decembei* 
to March. 

Adams. 

Originated with James Adams, Union Co., Pa., large, round- 
ish, oblate, faintly mottled, and stripe with red on a greenish 
yellow ground. Stem rather short and thick, cavity broad, acute. 
Calyx rather large, segments closed, basin wide, moderately deep 
plaited. Flesh greenish white, of fine texture, rather juicy, flavour 
pleasant. January to April. (Ad. Int. Rep.) 

Agnes's. 

Origin, Lancaster Co., Pa., specimens received of Jonathan 
Baldwin, Downingtown, Pa. Fruit rather below medium, ob- 
late, somewhat oblique. Skin yellowish, striped and shaded with 
red, and sprinkled with light brown dots. Stem short and small, 
inserted in a large cavity. Calyx closed, in a medium basin. 
Flesh tender, with a spicy, pleasant, sub-acid flavour. Septem- 
ber, October. 

AlLES. 

A native of Chester Co., Pa., of vigorous growth, and produc- 
tive. Fruit large, oblate, skin yellowish, shaded and striped with 
red. Stem short, cavity narrow. Calyx in a round moderate 
basin. Flesh yellow, fine, crisp, juicy, with a rich vinous flavour, 
highly esteemed for cooking, not in eating till spring, and will 
keep till mid-summer. 

Allum. 

Hallum, Rockingham Red. 

Much grown in northern N. Carolina, valuable chiefly for 
its keeping properties. Fruit medium, oblate, irregular. Skin 
deep red. Flesh whitish, crisp, tender, juicy, with a brisk acid 
davour. January to April. 



114 THE APPLE 



Anglo-American. 



Raised by W. H. Read, Canada West. Tree vigorous and 
productive. Fruit medium, roundish, conic, slightly angular, 
Skin yellowish, marbled, striped and splashed with bright red. 
Stalk short, rather slender, inserted in a cavity of moderate depth. 
Calyx large and open in a moderate basin. Flesh white, tender, 
juicy, sweet, slightly aromatic, excellent. August, September. 

Aromatic Carolina. 

Origin, Pomaria, S. Carolina. Fruit large, oblate, conic, ob- 
lique, pale red, slightly streaked, with a heavy bloom. Flesh ex- 
ceedingly tender and melting, flavour highly aromatic and 
excellent, season last of June and all of July. An abundant 
bearers. (W. Summer in Hort.) 

Ashland. 

Origiii, unknown. Tree upright, moderate grower, a good and 
annual bearer, receive, from Robt. Buchanan of Cincinnati. 
Fruit medium, approaching conic, truncate, angular. Skin yellow- 
ish, striped and shaded with carmine, and considerably sprinkled 
with large light dots. Stem small and short, inserted in a large 
open cavity surrounded by greenish russet. Calyx open, set in 
a round abrupt basin. Flesh yellow, tender, juicy, Avith a very 
pleasant, mild, sub-acid flavour. January and February. 

ASHMORE. 

Red Aslimore. Fall "Wine ? 

Fruit large, oblate, inclining to conic. Skin whitish, oily, 
shaded and washed with crimson, and sprinkled with light dots 
beneath the skin. Stem very short, cavity broad and very deep, 
russeted. Calyx partially closed, set in a deep open basin. 
Flesh white, tender, juicy, with a very pleasant vinous flavour, 
somewhat aromatic. October, November. 

Aunt Hannah. 

Origin, Essex Co., Mass. Tree of slow growth. Fruit medium, 
oblate, nearly globular. Skin golden yellowish, spiinkled with 
russet. Stem short, inserted in a cavity surrounded by russet 
Caly^ closed, basin very shallow. Flesh yellow, fine grained, with 
a rich peculiar flavour, slightly musky. December to February. 

Autumn Pearmaix. Thomp. 

Summer Pearmain. Lind. Miller, P. Mag. 
"Winter Pearmain, of the Middle Stales. 
Parmain d' Ete. Enoop. 

A slow growing tree, but attains a large size. Fruit of me- 



THE APPLE. 115 

dium size, oblong, narrowing gradually towards the eye. Skin 
brownish yellow, mixed with green on the shaded side, but next 
the sun reddish, blended with yellow, streaked Avith deeper red, 
and sprinkled with numerous small brown specks. Stalk short, 
obliquely planted under a fleshy hp. Calyx set in a broad shal- 
low basin, which is sometimes scarcely at all sunk, and obscure 
ly plaited. Flesh pale yellow, crisp, firm, a little dry, but rich 
and high flavoured. Branches slender. This most excellent 
old dessert fruit is the " Winter Pearmain" of most old Ameri- 
can orchards, and is a great favourite with many amateurs. 
October and NovTember, and keeps till March. 

Autumn Pippin. 

From Vermont. — Origin unknown. Tree vigorous, a regu- 
lar bearer. Fruit above medium, oblong, conic. Skin yellow, 
with a slight bronzed cheek sparsely covered with green dots. 
Stem very short, cavity deep. Calyx closed, in a deep narrow 
basin. Flesh whitish, juicy, tender, pleasant, subacid. Novem- 
ber and January. 

American Beauty. 

Sterling Beauty. 

Origin Sterling, Mass., received from 0. V. Hills. Tree vi- 
gorous and productive. Fruit above medium, globular, some- 
what elongated. Colour chiefly deep red, thickly dotted with 
light grey. Stalk medium, inserted in a rather deep round ca 
vity. Calyx closed, basin broad and shallow. Flesh white, 
crisp, and juicy, with a sweet, rich, vinous flavour. December 
10 April. 

Autumnal Swaar. 

Grown at the West. Fruit large, roundish, conic. Skin yel- 
low, sprinkled with star-shaped dots. Stalk rather short, cavi- 
ty broad, deep, slightly russeted. Calyx small and closed, basin 
deep, abrupt, and corrugated. Flesh yellow, juicy, tender, with 
a pleasant, rich, mild, subacid flavour. September. 

Autumnal Sweet Swaar. 

Sweet Swaar. Sweet Golden Pippin. 

Fruit large, oblate, sometimes very slightly ribbed. Skin 
rich yellow. Stalk an inch or more long, variable ; cavity and 
basin wide and slightly ribbed. Flesh tender, yellowish, not 
jnicy, with a very sweet, spicy, agreeable flavour. Mid. autumn. 



116 THE APPLE. 

Growtli vigorous, shoots diverging, tree spreading. One of the 
finest autumn sweet apples. (J. J. T.) 

AVERILL. 

"Wolf's Den. 

Origin Pomfret, Conn. Tree vigorous, productive. 

Fruit rather large, irregularly conic, angular. Skin greenish, 
yellow striped, and shaded with red. Stem short and stout, 
inserted in a narrow cavity. Calyx closed, set in a very shalloWj 
slightly furrowed basin. Flesh whitish, tender, juicy, with a plea- 
sant sub-acid flavour. February to June. 

Batchellor. 

King. 

A native of western North Carolina ; a vigorous grower. 
Fruit very large, oblate, conic, angular. Skin lemon yellow, 
mostly shaded with red, sometimes obscurely striped, and sprin« 
kled with light dots. Stalk very short, inserted in a large cavity, 
surrounded by a little russet. Calyx open, basiu broad, deep, 
and furrowed. Flesh white, very tender, fine grained, quite 
juicy, with a rich, sub-acid flavour. October, November. 

Baer. 

From Charles Kessler, Berks Co., Pa. Size below medium, 
roundish, oblong. Skin mottled with red, and striped with dark 
crimson, on a greenish-yellow ground, with numerous grey dots. 
Stem long, inserted in a wide, deep cavity. Calyx closed, set in a 
moderately wide, shallow, plaited basin. Flesh tender, fine texture, 
flavour pleasant, quality " very good." April. (Ad. Int. Rep.) 

Bailey's Spice. 

The original tree is growing in the nursery of John W. 
Bailey, Plattsburgh, N. Y. Moderately vigorous and pro- 
ductive. 

Fruit medium, roundish, ovate, conic. Skin light yellow, some- 
times with a faint blush. Stem large, inserted in a rather deep 
cavity. Calyx closed, basin moderate. Flesh fine grained, tender, 
juicy, spicy, rich, sub-acid. Middle of September to middle of 
October. 

Bailey's Sweet. 

Edgerly's Sweet. HmvarcVs Sweet. 
Paterson's Sweet. 

From Perry, Wyoming Co., N. Y., probably an old variety 
from the East, growth vigorous, productive, much prized by 
many. 



THE APPLE. in 

Fruit large, conic, approaching oblong, fekin yellowish, mostly 
shaded and obscurely striped with red, and thickly sprinkled 
with minute dots. Stem short and rather small, inserted in a nar- 
row cavity. Calyx small, closed, set in a narrow, irregular basin. 
Flesh tender, not very juicy, almost melting, with a honied, sweet 
flavour. November to March. 

Bailey's Golden. 

Origin, Kennebec Co., Maine. Tree productive. Fruit large, 
oblong, flattened at base and crown. Skin yellowish, slightly 
russeted, with a warm cheek. Stem short, surrounded by rus- 
set in a broad deep cavity. Calyx arge and open, basin shal- 
low. Flesh white, with a pleasant sub-acid flavour. January 
to March. 

Barbour. 

Originated with J. Barbour, Lancaster Co., Pa. Size medium 
roundish, oblate, inclining to conical. Skin mottled, and striped 
with red of different hues on a greyish ground, with nu- 
merous grey specks. Stem rather short, in a moderately deep 
rather narrow cavity. Calyx small, closed, set in a shallow 
plaited basin. Flesh yellowish, white, tender, juicy, flavour plea- 
sant, quality very good. (Ad. Int. Rep.) 

Baker's Sweet. 

Winter Golden Sweet. 
Long Stem Sweet. 
Late Golden Sweet. 

An old fruit of Holland and New London Counties, Conn., 
and much cultivated there. Fruit medium, roundish, of a golden 
yellow colour, with some patches of russet. Stem long, inserted 
in a broad shallow cavity. Calyx closed, in a moderate basin. 
Flesh yellow, rather coarse, exceedingly saccharine and pleasant. 
November, December. 

Baltimore. 

Raised by Mr. Smith, near Baltimore. Fruit very large, 
roundish, oblate, slightly angular. Skin pale yellow, with a 
faintly washed check, thickly sprinkled with brown dots. Stem 
short, in a medium cavity. Calyx closed, basin shallow. Flesh 
yellowish, rather compact, juicy, and pleasant, sub-acid. Sep- 
tember, October. May prove Gloria Mundi 

Bars. 

Origin, Rhode Island. Fruit rather large, round, pale yellow 
marbled, and nearly covered with red and a few russet spots. 



118 TilE APPLE. 

Stem long, slender, cavity narrow and deep. Calyx large, open, 
in a broad shallow furrowed basin. Flesh whitish, remarkably 
tender, juicy, rich, mild, and pleasant. Last of August and 
September. (Cole.) 

Barrett. 

Origin, Kensington, Conn. Fruit medium to large, conic 
Skin yellow, striped and splashed with carmine. Stem short 
and thick, inserted in a deep cavity surrounded by russet. 
Calyx partially closed, set in a rather large basin. Flesh yellow, 
juicy, tender, with a very pleasant vinous aromatic flavour, al- 
most sweet. January to March. 

Beauty of Kent. Thomp. Lind. Ron. 

A showy English sort for culinary uses. The tree grows very 
strong and upright, moderately productive. Fruit very large, 
roundish, but fiat at the base, and narrowing distinctly to the 
eye, where it is slightly ribbed. Skin smooth, greenish-yellow, 
marked with large, broken stripes of purplish red. Stalk short, 
slender, deeply planted in a round, rasseted, corrugated cavity. 
Calyx small, set in a narrow basin. Flesh juicy, crisp, tender, 
with a simple sub-acid flavour. October and November. 

Beauty of the West. Ken. 

A large, showy, sweet apple, of fair flavour. 

Fruit large, round and regularly shaped. ' Skin smooth, light 
greenish-yellow, marked with small stripes of red. Stalk short, 
set in a round cavity. Flesh tender, juicy, sweet, and pleasant. 
A fall fruit, but may be kept for some time. 

Beefsteak. 
Garden Apple. 

Origin farm of Joel Davis, Amesbury, Mass. Habits similar 
to Baldwin, very productive. 

Fruit medium, oblate, incliniilg to oval. Skin yellow, marbled, 
striped and splashed with red. Stem short, inserted in a broad, 
deep cavity. Calyx closed, basin shallow. Flesh yellowish, tender, 
with a mild, pleasant, sub-acid flavour. October, November. 

Belle et Bonne. 

Tenor Hills. 

A large, fine apple, having a great reputation in the vicinity 
of Hartford, Conn., a vigorous grower and productive. 

Fruit very large, oblong or oblate. Skin golden yellow, thickly 



TilE APPLE. 



119 



/sprinkled with small dots. Stem short, inserted in a bioad, deep 
cavity, surrounded by thin russet. Calyx closed, basin modci-ate 
and uneven. Flesh yellow, coarse, juicy, with a pleasant, rather 
rich, sub-acid flavour. October to March. 

Belle- Fleur, Brabant. Thomp. Ron. 

The Brabant Bclle-Fleur is a new variety from Holland. Tlie 
habit of the tree is spreading, and it requires to be gi*afted high 
to make a good head. 

Fruit large, roundish-oblong, slightly ribbed. Skin pale yel- 
low, much striped with red. Calyx large, set in a pretty wide, 
irregular basin. Flesh firm, juicy, with a rich, pleasant, sub-acid 
flavour. October to January. 

Belden Sweet. 

Grown in Connecticut, very prolific. Fruit medium, or below 
conic, angular. Skin light yellow with a warm cheek. Stem 
medium, in an acute, deep cavity. Calyx closed, in a small 
basin. Flesh white, tender, juicy, sacchai-ine, with a pleasant, 
a 'vC/aatic flavour. December to March. 




Ben Davit. 

Ben Davis. 
J. S. Downer, of Elkton, Todd Co., Kentucky, has fiimished 



iSO THE APi'LE, 

US with the following description and outline, which he says is 
one of the finest apples he ever met with, and is supposed to 
have originated in that county. Tree of vigorous growth, a cou- 
stant and abundant bearer. 

Fruit large, roundish, narrowing a little to the eye. Skin beaxi 
tifulljr striped, splashed and marbled with bright red, on yellowish 
ground. Stalk short, deeply inserted in a deep, narrow, somewhat 
uneven cavity. Calyx closed, in an angular deep basin. Flesh 
white, sometimes slightly tinged with red, tender, juicy, with a 
mild, sub-acid, very pleasant flavour. Season winter and 
spring. 

Berrt. 
Pound. Red Hazel. Red "Warrior. 

Origin Virginia or North Carolina. Tree vigorous, upright, 
very productive, and a valuable market fruit. 

Fruit rather above medium, obliquely depressed. Skin striped, 
and splashed with red, on a greenish yellow ground, with large 
dots, having a dai'k centre. Stem short, in a generally broad deep 
cavity. Calyx open, basin shallow and uneven. Flesh rather 
coarse, juicy, with a pleasant, sub-acid flavour. November to 
March. 

Benoni. Man. Ken. 

This excellent early apple is a native of Dedham, Mass. The 
fruit is of medium size, nearly round. Skin deep red. Flesh 
j'ellow, tender, and of an agreeable rich, sub-acid flavour. 
Ripens during the whole month of August, and is a good and 
regular bearer. 

Betsy's Fancy. 

Origin unknown, a free grower, rather spreading, good 
bearer. 

Fruit scarcely medium, oblate. Skin yellowish, shaded with 
dull red. Stem short, inserted in a moderate cavity. Calyx closed, 
ba^in shallow and uneven. Flesh compact, tender, pleasant, mid, 
Ru'' acid flavour. December to March. 

Better than Good. 
Juicy Bite. 

Origin uncertain. Tree thrifty, but rather slender; very 
productive. Fruit medium, oblate. Skin pale yellow, with 
a few brown dots. Stem short, inserted in a broad cavity. 
Calyx closed, basin large and open. Flesh yellowish, very ten- 
der, juicy, with a mild, pleasant, subacid flavou'- November 
to January. (Trans. A. P. S.) 



THE APPLE. 121 



Bentley's Sweet. 



From Virginia. Tree moderately vigorous, har((y, good bear- 
er, great keeper, valuable in the south in rich soils. Fruit, 
above medium, oblong, irregular, flattened at ends, red and 
yellow striped or blotched. Stem long, curved. Calyx large, 
basin open, deep, furrowed. Flesh yellowish, firm, tender, juicy, 
very good. September to January. (Elliott.) 

Be van's Favourite. 

Origin Salem, New Jersey, where it is a favourite. Tree 
vigorous and productive. Fruit medium, oblate, slightly conic. 
Skin yellow, striped and splashed with red. Flesh white, firm, 
crisp, subacid. August. 

Black Coal. 

Welcome. 

Tree \'igorous, very productive. Fruit rather large, rouna- 
ish. Skin deep red almost black, with a slight bloom, and 
many white dots. Flesh white, slightly tinged with red, tender, 
agreeable, not very juicy. November to February. 

Bledsoe Pippin. 

Kaised by John Bledsoe of Carroll Co., Kentucky. Growth 
moderate, rather spreading, productive, a promising winter apple 
for the south. Fruit very large, regular, roundish, flattened at 
the base, tapering to the apex. Skin greenish yellow, very ob- 
scurely striped. Stem short, cavity deep, slightly rasseted. 
Calyx partly closed, in a somewhat furrowed basin. Flesh 
white, fine texture, crisp, juicy, v.nth a mild pleasant sub-acid 
flavor, "very good." December to April. We are indebted for 
the above description to the Ky. Horticultural Society reports 

Blockley. 

Origin, near Philadelphia, Growth upright, moderate, a 
good bearer. Fruit medium or large, roundish, flattened, angular. 
Skin fine yellow, sometimes with a faint blush, thinly sprinkled 
with brown dots. Stem short, rather stout, inserted in a deep 
cavity. Calyx partially closed, set in a broad, deep, corrugated 
basin. Flesh yellowish, compact, rich, sprightly, mild sub-acid. 
November to January. 

Blakelt. 

Origin, Pawlet, Vermont, on the farm of Mr. Blakely. Vi 
(porous, upright growth, regular bearer. 



122 THE ArPI.K. 

Fruit large, regularly oblate, slightly conic. Skin yel.ow 
with a sunny cheek, thinly sprinkled with reddish dots. Stem 
small and short, inserted in a broad cavity of moderate depth. 
Calyx nearly closed, basin small and shallow. Flesh tender, 
juicy, with a very pleasant, mild, sub-acid flavour. January, 
MiTch. 

BOALSBURG. 

A seedling of Centre Co., Pa, Large, oblong, inclining to 
conical, delicately mottled, and striped with red on a yellow 
ground. Stem short, thick, inserted in a deep acuminate rus- 
seted cavity ; basin deep, moderately wide. Flesh yellow, 
juicy, sprightly, and refreshing. Quality very good. February. 
(Ad. Int. liep.) 

BONUM. 
Magnum Bonum. 

Raised by Squire Kinney, Da^u'son Co., N. Carolina. Tree 
hardy and vigorous, an early and .1 ivndant bearer. 

Fruit large, oblate, colour light lo dark red, basin and cavity 
shallow. Stem medial length. Flesh yellow, sub-acid, rich, and 
delicious. (G. W. Johnson, Ms.) 

BOURASSA. 

A foreign variety, succeeds well at the north, apt to shrivel 
and does not keep well. 

Fruit medium, roundish, conic, ribbed. Skin yellowish, rich 
orange russet on the sunny side. Stem rather long, in a deep 
uneven cavity. Calyx closed, segments large, basin very small. 
Flesh white, sometimes stained, tender, with a pleasant aromatic 
flavour. November, December. 

Bowling's Sweet. 

Raised by Louis Bowling, Spottsylvania county, Va,, and 
introduced by H. R. Roby, Fredericksburgh, Va. A very vigor- 
ous grower and very productive. 

Fruit medium, roundish. Colour dull red, on a yellow ground. 
Flesh rich, juicy, sweet, and entiiely free from acid. October to 
January. (H. R. Roby, Ms.) 

BOWKER. 

Tree ^■igorous, rather spreading, good bearer. Fruit medium, 
roundish, flattened, slightly conic, angular. Skin pale yellow, 



THE APPLE. 123 

tinged with crimson, sparsely covered with brown, and grey 
dots. Stem short, slender, inserted in a medium cavity. Calyx, 
closed in a somewhat shallow, corrugated basin. Flesh white, 
tender, juicy, pleasant, mild, sub-acid. October. 

Brennamakt. 

Origin, Lancaster county. Pa. Raised by Mr. Brennaman. 

Fruit rather above medium size, yellowish, nearly covered with 
red stripes. Stem shoi^t, in a large cavity. Calyx closed in a 
deep basin. Flesh white, tender, juicy, with a pleasant, sub-acid 
flavour ; excellent for cooking. August — September. 

Briggs's Auburn. 

Origin, Aiiburn, Maine. Fruit large, oblate, very much de- 
pressed. Skin light yellow, with a slight blush on the sunny 
side. Stem rather long, in a very large cavity. Basin broad 
and shallow. Flesh fine, white, with a very pleasant, sub-acicT 
flavour. Tree hardy and productive. September, October. 
(Me. P. S. Report.) 

Brittle Sweet. 

Origin unknown ; good grower, and very productive. 

Fruit above medium, roundish, approaching conic, sometimes 
elongated, angular. Skin greenish yellow, shaded and splashed 
with crimson, sprinkled with grey dots. Stem short, inserted in a 
broad, shallow cavity. Calyx closed, set in a small corrugated 
basin. Flesh yellowish, crisp, tender, juicy, sweet, and excellent. 
September, October. 

Brookes' Pippin. 

Origin, farm of Wm. Brookes, Essex county, Va. Tree vigor- 
ous, upright, bearing abundantly every year. 

Fruit lai'ge, roundish, inclining to conical, obscurely ribbed, 
greenish yellow, with a faint blush. Stem short, rather stout, 
inserted in a deep, irregular, russet cavity. Basin small, shallow, 
waved, sometimes furrowed. Flesh crisp, juicy, of fine texture, 
with a pleasant aroma quality. November to March. (Ad, 
Int. Rept.) 

Bucks County Pippin. 

Origin, farm of M. Moon, Morrisville, Bucks Co., Pa. Tree 
upright, moderately vigorous and productive. 

Frvlit large, roundish, rather obliquely depressed. Skin greenish 
yellow, sometimes with a blush. Stalk short, in a large cavity. 
Calyx closed, basin wide, deep, slightly corrugated. Flesh tender 
firm, juicy, slightly sub-acid. (M, !Moon, Ms.) 



124 THE APPLfc. 

Buchanan's Pippin. 
Buchanan's Seedling. 

Kaised by Robert Buclianan, of Cincinnati, 0., from whom we 
received specimens. Tree vigorous and very productive. 

Fruit medium, oblate, very mucli flattened, slightly angular 
Skin yellowish, somewhat waxen, deeply shaded with maroon, 
sometimes very obscurely striped and thickly covered with light 
conspicuous dots. Stalk very short and small, surrounded by thin 
bcaly russet^ inserted in a large cavity. Calyx partially closed, set 
in a round abrupt basin, slightly ribbed. Flesh greenish, very 
solid, crisp and juicy, with a fine, refreshing, sub-acid flavour 
March, April. 

Buckingham. 

Supposed to have originated with the Cherokee Indians, 
Cass Co., Ga. Tree vigorous, erect, productive. 

Fruit large, oblato, inclining to conic, angular. Skin greenish 
yellow, shaded, striped and splashed with crimson, and thickly 
sprinkled with white and grey dots. Stem very short, inserted in 
a broad, deep cavity, surrounded by russet. Calyx closed, in a 
large, deep, irregular basin. Flesh yellow, juicy, tender, with a 
brisk, rich, sub-acid flavour. October, November. 

Buck Meadow 

Origin, Norwich, Conn., productive. Fruit above medium, 
globular, slightly conic. Skin yellow, marbled and streaked 
with red. Stem short, in a deep, abrupt cavity, thinly sur- 
rounded by russet. Calyx small, closed, in an open basin. 
Flesh yellowish, tender, juicy, with a rather rich, pleasant, 
vinous flavour. November to March. 

Buffington's Early. 

Origin said to be on the Brandywine, Pa. Tree of good 
growth, bears moderately. 

Fruit medium or below, oblate, angular. Skin yellowish white, 
sometimes a taint blush. Stalk short, cavity large. Calyx closed, 
basin shallow, slightly corrugated. Flesh tender, juicy, with a 
sprightly, sub-acid flavour. Middle of August. 

Bullet. 

Green A.bram. K G. Greening. 

Extensively cultivated on the line of Virginia and North Caro- 
'ina, where it is esteemed for its late keeping and productive- 



THE APPLK. ]25 

Fruit inedinrn, small, roundish Skin greenish yellow, striped 
and mottled Avitk light and dai'k red, and sprinkled witn large 
light dots. Stalk short, set in a small cavity, often by a lip. Calyx 
closed, basin deep. Flesh tender, juicy, with a pleasant, sub-acid 
flavour. January to April. 

This is said to be distinct from Abram, Father Abram, or Red 
Abram, and also Father Abraham of Coxe. Further trial is 
necessary to decide. 

Buff. 

Granny Buffi 

Origin uncertain. Tree vigorous, erect. Fruit very large, 
irregular, roundish flattened and slightly angular. Skin thick, 
yellow, striped, and shaded with red, very dark next the sun, 
marked with a few greenish russet spots. Stem three-fourths of 
an inch long, in a medium cavity. Calyx in a large, irregular 
basin. Flesh white, and when well ripened, tender and excellent, 
sometimes indifl'erent. November to March. (White's Gard.) 

Burr's Winter Sweet. 

Raised by Elisha Burr, Hingham, Mass., a good grower, cornea 
early into bearing, productive. 

Fruit medium, oblate. Skin yellow, marbled and striped 
with red. Stem short, inserted in a large cavity. Calyx closed, 
basin small. Flesh yellowish, fine grained, tender, juicy, with a 
sugary, aromatic flavour. November to March. 

Bush. 

Origin, farm of Christian Dale, near Boalsburg, Centre Co., Pa. 
Rather above medium, oblate, inclining to conical, greenish 
yellow, with many russet dots near the crown, and occasionally 
a faint blush. Stem nearly an inch long, inserted in a deep, open, 
furrowed cavity. Calyx very small, set in a deep, narrow plaited 
basin, flavour pleasant. September. (Ad. Int. Rep.) 

Butter. 

From Pennsylvania. — Tree, vigorous, upright, very productive. 

Fruit, above medium, roundish, inclining, and cylindric. Skin 
yellow, fair. Stem short, cavity deep and round Calyx small, 
closed, basin large and open. Flesh whitish, very sweet and 
rich, valuable for cooking, and esteemed for making apple but- 
ter. September and October. 

Caleb Sweet. 

A Pennsylvania fruit. Tree vigorous and productive. 
Fruit medium, rorndish, flattened. Skin yellow. Flesh ra- 



126 THE APPLE. 

ther fine, very sweet, excellent for cooking. Last of August 
and first of September. 

CULLASAGA. 

Raised by Miss Ann Bryson, Macon Co., N. Carolina. — Good 
grower, and a standard winter fruit for the south. 

Fruit medium or large, roundish, inclining to oval, flattened 
at base, and crown. Skin yellowish, mostly shaded and strip- 
ed with dark crimson, and sprinkled with whitish dots. Stem 
small and short, inserted in a deep cavity, surrounded by russet. 
Calyx open, set in a shallow, corrugated basin. Flesh yellowish, 
tender, juicy, with a very mild, rich, saccharine flavour. Janu- 
ary to April. 

Cannon Pearmain. 

Tree vigorous, spreading and productive; much grown in 
N. Carolina, and some portions of the West. 

Fruit medium, roundish, conic. Skin yellow, striped and 
marbled with red. Stem medium, in a small cavity. Calyx 
small, closed, basin abrupt. Flesh yellowish, firm, with a rich, 
pleasant, vinous flavour, resembling Pearmain. December to 
February. 

Camak's Sweet. 
Camak's "Winter Sweet. Grape Vine. 

Origin Macon Co., N. Carolina. 

Fruit medium, roundish, obliquely conic. Colour whitish 
green, with a warm cheek. Stem rather long, inserted in a 
deep, narrow cavity. Calyx open, in a broad, shallow basin. 
Flesh juicy, firm, not very tender, with a rather rich aromatic 
flavour. November, to May and June. 

Capron's Pleasant. 

Fruit medium or above, roundish oblate. Skin greenish 
yellow with a brownish tinge. Stem, rather stout, inserted in 
an open cavity. Calyx large, in a medium basin. Flesh yel- 
low, juicy, tender, mild, subacid, and very agreeable. Septem- 
ber to October. 

Caroline. 

Origin premises of A. G. Baldwin, Hanover, New Jersey. 
Tree, vigorous and productive. 

Fruit medium, oblate, angular. Skin yellowish, mostly shad- 
ed with maroon, obscurely striped, and thickly covered with 
light dots. Stalk three quarters of an inch long, inserted 
in a cavity surrounded by green russet with rays. Calvx, 



THE APPLE. 121 

i.osed, set in a sliallow, uneven basin. Flesn, gvecnisb, tender, 
juicy, with a mild, pleasant, subacid flavour. January to April. 

Carolina Red June. 
Red Juue. Blush June. 

Origin, somewliat uncertain, supposed to be Carolina. Tree 
very vigorous, upright, an early and abundant bearer, much 
esteemed at the south and south-west as their best early apple, 
ripe a few days after Early Harvest, not equal to it in flavour 
but more profitable as an orchard fruit. 

Fruit medium or below, oval, irregular, inclining to conic. 
Skin smooth, nearly the whole surface shaded with deep red and 
almost of a purplish hue on the sunny side, and covered with a 
light bloom. Stem variable in length, inserted in a small nar- 
row cavity. Calyx closed, segments long, reflexed, basin narrow 
plaited. Flesh very white, tender, juicy, with a brisk sub-acid 
flavour. 

Carolina Striped June. Willsou's June. This is claimed to 
be distinct from the above, because the fruit is striped, whilst 
the other is always shaded. The growth of the tree, form, flavour 
of the fruit, and time of ripening similar. Not having seen this 
wo are not able to decide. 

Carnahan's Favorite. 

Origin, Southern Ohio. Tree vigorous, productive. Fruit 
large, roundish, conic. Skin yellowish, striped and shaded with 
red and much sprinkled with green or russet dots. Stalk of 
medium length, cavity large. Calyx large, segments long, in a 
corrugated basin. Flesh fine grained, juicy, with a very pleasant 
vinous flavour. December to March. 

Carter. 
Kojal Pippin. 

Origin, farm of Nath. Carter, Leominster, Mass. A vigorous 
grower and productive. 

Fruit above medium, roundish, oval. Skin yellow, slightly 
shaded, striped, and marbled w^ith red. Stem short, inserted in 
a deep cavity. Calyx closed, set in a large basin. Flesh ten- 
der, almost melting, with a very mild, pleasant flavour, October 
to January. 

There is also a Carter Apple of Virginia, and another of Ala- 
bama, but we have not seen them and they may prove synony- 
mo IS. 

Cabnation. 
Fruit medium size, a delicious sub-acid apple, fully first-rata 



128 THE APPLE. 

dark red splashed Avith russet. Flesh white, brittle, and ^ery 
jiiicy. Roth the calyx and stem are sunk in deep depressions, 
No autunn apple is superior. 10th of August. (White's Gard.) 

Caywood. 

Origin, Ulster Co., N. Y., valuable for its late keeping. 

Fruit medium, oblate. Skin bright yellow, with a tinge ol 
red on the sunny side. Stalk rather long in a broad shallow 
cavity. Calyx small, closed, basin broad and wrinkled. Flesh 
yellowish, rather firm, pleasant, but not juicy or rich. Keeps 
until July or September. 

Chandler. 

We received this fine variety, which is a great favourite in 
Connecticut, from the Rev. H. S. Ramsdell, of Thompson, in that 
state. 

Fruit large, roundish, slightly flattened, and one-sided or an- 
gular in its form ; obscurely ribbed on its sides. Skin thickly 
streaked and overspread with dull red, (with a few streaks of 
bright red) on a greenish yellow ground ; the red sprinkled with 
light grey dots. Stalk short, deeply sunk in a wide cavity. 
Calyx small and closed, set in a plaited, wide basin. Core and 
seeds small. Flesh greenish white, tender, juicy, with a mode- 
rately rich, sub-acid fiavour. The tree is one of moderate vi- 
gour, and is a great bearer. November to February. 

Challenge. 

Raised by D. C. Richmond, Sandusky, Ohio. A thrifty 
grower, and exceedingly productive, hence its name. 

Fruit large, oblate, slightly conic. Skin deep yellow, sprin- 
kled with brownish dots. Stem rather slender, in a very large 
cavity. Calyx closed, in deep corrugated basin. Flesh crisp, 
tender, juicy, sweet, very good. October to June. 

Champlain. 
Tree moderately vigorous, productive. Fruit large, roundish, 
conic. Skin greenish, with a fine blush. Stem long, cavity 
deep. Calyx closed, basin narrow. Flesh white, tender, juicy, 
pleasant, sub-acid. September. Probably Walworth. 

Chester. 

Origin, Chester Co., Pa., specimens from Tlios. Harvey. 

Fruit medium, oblate. Skin whitish yellow, sometimes witl 
a sunny cheek and sprinkled with carmine dots. Stalk short, 
inserted in a broad shallow cavitv. Calyx closed, set in a bread 



THE APPLE. 129 

open lasin. Flesh crisp, tender, jviicy, witli a pleasant sub-acid 
flavour. November, December. 

Christiana. 

Origin, on the premises of John R. Brincklc, near Wilming- 
ton, Delaware. Size medium, roundish, inclining to conical 
Skin beautifully striped, and mottled with carmine on a yellow- 
ish ground. Stem half an inch long, inserted in a deep rathei 
nt'rrov^ cavity. Calyx partially closed, set in a deep moderately 
wide plaited basin. Flesh yellowish white, fine texture, juicy. 
Flavour pleasant, delicate, sprightly, vinous, quality " very good." 
November. (Int. Rep.) 

Chukchill Greening. 

Origin uncertain. Tree vigorous and productive. 

Fruit large, oblate, somewhat conic, ribbed, angular. Skin 
yellowish green, shaded with dull red, and thickly sprinkled 
with green dots. Stem rather long, slender, cavity broad. 
Calyx closed, basin deep, somewhat furrowed. Flesh yellow, 
tender, granular, with a brisk, vinous, almost saccharine flavour. 
December to February. 

Clarke Pearmain. 

Gloucester Pearmain. Golden Pearmain. 

From N. Carolina, an old variety. Tree of slow growth, very 
productive. Fruit medium, roundish, conical. Skin greenish 
yellow, shaded and marbled with red and russet dots. Stalk 
very short, cavity small. Calyx closed, basin small. Flesh 
yellow, rather firm, crisp, rich, sub-acid, excellent, pearmain 
flavour. December. 

Clyde Beauty. 
Mackie's Clyde Beauty. 

Raised by Mr. Mackie, Clyde, Wayne Co., N. Y. Tree vigor 
ous, upriglit, very productive. 

Fruit large, roundish, conic, angular. Skin greenish, oily, 
sprinkled and mottled with dull red and bright red in the sun. 
Stem short, slender, inserted in an acute cavity. Calyx closed, 
set in a small corrugated basin. Flesh white, tender, juicy, 
with a brisk sub-acid flavour. October to January. 

Cole. Thomp. Lind. Ron. 

Scarlet Perfiime Duling? 

A variety from England of second quality, but admired for its 
beauty of appearance. 

6* 



130 THE APPLE. 

Fruit large, roundish, conic, and slightly angular. Skin nearlj 
covered with deep crimson on a yellowish ground, or sometimes 
entirely red, with a little russet. Stalk long, woolly, planted in 
a cavity broad and deep. Calyx large, in a broad baan. Flesh 
white, rather firm, juicy, with a somewhat rich and agreeable 
flavour. August. 

Cole's Quince. 
Large to very large ; flattish conical ; ribbed ; bright yellow, 
seldom a brown cheek. Flesh, when first ripe, firm, juicy, 
pleasant acid, and first rate for cooking ; when mellow, very 
tender, of a mild, rich, high quince flavour. July to September. 
A good grower, good and constant bearer. Raised by the late 
Capt. Henry Cole, Cornish, Maine. — [Cole.) 

Conway. 

Fruit medium, oblate, obscurely angular. Skin greenish 
yellow, sparsely covered with brown dots. Stem short, cavity 
broad and shallow. Calyx closed in a corrugated basin. Flesh 
crisp, juicy, with a high, vinous, aromatic flavour. January to 
February. 

Cooper. 
Beauty Eed. Lady "Washington. 

Origin unknown ; supposed to be an old Eastern variety, as 
yet unrecognised. Thrives well at the West, and much esteemed 
there by many. Growth vigorous, upright, productive. Fruit 
large, roundish, oblate, sides unequal. Skin greenish yellow, 
with a few stripes and splashes of bright red, thickly sprinkled 
with brown dots. Stem short, inserted in a deep ca\-ity, 
slightly russeted. Calyx small, closed, basin deep. Flesh tender, 
juicy, vinous, with a pleasant but not high flavour. October 
to December 

Cooper's Market. 

Cooper's Redling. 

Tree vigorous, upright, with long, slender branches. Pro- 
ductive and a late keeper. 

Fruit medium, oblong, conic. Skin yellowish, shaded with 
red, and striped with crimson. Stem short, cavity deep, nar- 
row. Calyx closed, basin small. Flesh white, tender, with a 
brisk, sub-acid flavour. December to May. 

Cornish Gilliflower. Thorap, Lind. Ron. 

CorrJsh July-flower. Pomme Regelacs. Red GDIiflower ? 

This is considered one of the highest flavoured apples in Ens:- 
»and ; it is rather a shy bearer. 



THE APPLE. 131 

Fruit medium size, ovate, narrowing much to the eye, ■where 
it is ribbed. Skin dull green, or dark jrelJowish green, with a 
Bunny side of brownish red, intermixed with a few streaks of 
richer red. Calyx large, set in a very narrow, furrowed or 
knobby basin. Stalk three-fourths of an inch long. Flesh 
yellowish, firm, with a rich, high flavour, and a slight perfume.. 
iVovember to April. 

Cornell's Fancy. 
Cornell's Favourite. 

From Pennsylvania. Tree vigorous and productive. 

Fruit medium, oblong, conical. Skin waxen yellow, shaded 
and splashed with crimson. Stalk of medium length, cavity 
rather large. Calyx closed, abrupt corrugated. Flesh Avhite, 
lendei", crisp, juicy, with a pleasant sub-acid flavour. September. 

Cos, OR Caas. Ken. Buel. 

A native of Kingston, N. Y., where it is productive, and 
highly esteemed. 

Fruit large, one-sided or angular, roundish, broad and flatten- 
ed at the stalk, narrowing a good deal to the eye. Skin 
smooth, pale greenish yellow in the shade, but red in the sun, 
with splashes and specks of bright red, and a few yellow dots. 
Flesh white, tender, with a mild, agreeable flavour. December 
to March. 

CouRT-PENDu Plat. Tliomp. 

Court-pendu. Unci. P. Mag. Noisette. 
Court-pendu plat rugeatre. Ron. 
Capendu. 0. Dull. 
Garnon's Apple, 
Court-pendu Extra, 

Rond Gros, 

Rose, 

Musque, 

Rouge Musqu6, - 
Coriandre Rose, 
Pomme de Berlin, 
Wollaton Pipin, 
Russian, 
Princesse Noble Zoete, 

A popular French variety. 

Fruit of medium size, regularly formed, and quite flat. Skin 
rich, deep crimson on the sunny side, with a little pale greenish 
yellow in the siiade. Stalk short, inserted in a very deep cavi- 
ty. Calyx large, set in a wide sliallow basin. Flesh yellow, 
crisp, with a rich, brisk, acid flavour. The tree bears young 
and plentifully. November to February. 



of varmm 
European 
collections, 
according 

to 
Thompson. 



132 THE APPLK. 



Court of Wick. Thomp. Bond. 

Court of "Wick Pippin. Lind. P. Mag. 

Court de Wick. Hooker. 

Rival Golden Pippin," 

Fry's Pippin, 

Golden Drop, 

"Wood's Huntingdon, 

Transparent Pippin, 

Philip's Reinette, 

Knightwick Pippin, 

Week's Pippin, 

Yellow, 



- of various English nurseries. 



A higlily flavoured English dessert apple of the Golden Pippin 
class, which does not succeed well with us. 

Fruit below the middle size, regularly formed, roundish-ovate, 
somewhat flattened. Skin greenish yellow in the shade, but be- 
coming a warm orange, with a little red, and dotted with small 
russet brown specks in the sun. Flesh yellow, crisp, and juicy, 
with a high, poignant flavour. October to February. 

Cranberry Pippin. 

This strikingly beautiful apple was found growing on a fariD 
near Hudson, N. Y. It is only second rate, in point of flavour — 
about equal to Hawthornden — but it is an excellent cooking 
apple, and its beautiful appearance and great productiveness, will, 
we think, render it a popular variety for market. 

Fruit above medium size, very regularly formed, a little flat- 
tened. Skin very smooth, of a fine clear yellow in the shade, 
with a bright scarlet cheek. Flesh white, moderately juicy, 
with a mild, sub-acid flavour. November to February. 

Cracking. 

Origin, farm of Henry Barger, Harrison county, Ohio. Tree 
vigorous and productive, highly esteemed where known. 

"Fruit fair, large, roundish, slightly flattened, inclining to conic, 
angular. Skin fair fine yellow, with a slight tinge of red, thinly 
eprinkled with large green dots. Stem short, in a I'athcr deep 
cavity. Calyx closed in a corrugated basin. Flesh yellowish 
white, crisp, tender, juicy, and excellent. October to January. 

CULP. 

Origin, Jeff'erson county, Ohio. Introduced by Georg Culp. 

Fruit medium, angular, irregularly conic. Skin waxen yel- 
low, shaded with blush or dull crimson, thickly sprinkled with 
light dot-i. Stalk short, inserted in a broad, deep cavity, sur- 
rounded by thin russet. Calyx closed, basin uneven. Flesh 



THE APPLE. 133 

firm, crisp, juicy, witli an agreeable, vinous flavour. December 
to March. 

Cumberland Spice. 

From Cumberland county, N. J. 

Fruit rather above medium, conic, angular. Skin pale yel- 
low, rarely Avith a blush, sprinkled with brown dots. Stem 
short and thick. Cavity shallow. Calyx small, partially open, 
in a small slightly corrugated basin. Flesh white, tender, juicy, 
and pleasant. Apt to shrivel. Core large and hollow. Decem- 
ber to February. 

Curtis Sweet. 

Origin unknown. Eeceived from A. Bresee, Hubbardton, 
Vermont. Tree vigorous, upright productive. 

Fruit large, oval, inclining to ovate, ribbed. Skin pale yel- 
low, sprinkled, marbled, and splashed with crimson, and thickly 
covered with crimson dots. Stem short, inserted in a deep, 
acute cavity. Calyx closed, basin very shallow, and nearly 
filled with prominences. Flesh white, fine grained, very tender, 
with a very pleasant, delicate flavour. August to October. 

Danvers Winter Sweet. Man. Ken. 
Epse's Sweet. 

In Massachusetts, from a town in which this variety takes its 
name, it has been for a long time one of the best market apples 
— but we think it inferior to the Ladies' Sweeting. It is an 
abimdant bearer, and a very rapid tree in its growth. 

Fruit of medium size, ronndish-oblong. Skin smoothj dull 
yellow, with an orange blush. Stalk slender, inclining to one 
?ide. Calyx set in a smooth, narrow basin. Flesh yellow, firm, 
tweet, and rich. It bakes well, and is fit for use the whole 
winter, and often till April. 

Davis. 

Origin, Plymouth, Wayne Co., Michigan, on the farm of 
Jehiel Davis. Tree vigorous, upright, bears annually. 

Fruit small, inclining to cylindric, flattened at base and 
crown. Skin yellowish, shaded, and obscurely striped wiih 
crimson, russeted at the crown, and sprinkled with grey dots. 
Stem long, inserted in a round deep cavity. Calyx closed, set 
in a small uneven basin. Flesh whitish, fine-grained, compact; 
juicy, crisp, sprightly, sub-acid. April, May. 

Derry Nonsuch. 
Diasmore. — Londonderry. 
Origin unknown, from Keene N. H., and held in estimation 



134 THE APPLE. 

there. Tree thrifty and productive, a late keeper. Fruit 
above medium, oblong, or couic, angular, skin yellow sprink- 
led, shaded, and splashed with crimson. Stem short, in a mo- 
derate cavity. Calyx large, closed, basin shallow, uneven. Flesh 
yellowish, juicy, tender, slightly aromatic, agreeably sub-acid. 
January to April. 

Detroit Black. 

Crimson Pippin. Grand Sachem. 

A showy, large, dark, blood-red fruit, but rather coarse, and 
scarcely worth cultivation. Fruit very large, roundish, distinctly 
ribbed, and irregular in its outline. Stalk short and strong, and 
calyx set in a well marked basin. Skin smooth, deep, dingy 
red, over the whole surface. Flesh white, rather dry, and with- 
out much flavour. September. 

Detroit Red. 

Detroit. Black apple of some. Large black. 

This fruit, commonly known in Western New-York and 
Michigan as the Detroit, is supposed to have been brought to 
the neighbourhood of Detroit by early French settlers, and 
thence disseminated. 

Fruit of medium or rather largo size, roundish, somewhat 
conical. Stalk three-fourths of an inch long, planted in a deep 
cavity. Skin pretty thick, smooth, and glossy, bright crimson 
at first, but becoming dark blackish purple at maturity, some- 
what dotted and marbled with specks of fawn colour on the 
sunny side. Calyx closed, set in a shallow plaited basin. Flesh 
white, (sometimes stained with red to the core in exposed spe- 
cimens,) crisp, juicy, of agreeable, sprightly, sub-acid flavour. 
October to February. 

Devonshire Quarhenden. Thom. P. Mag. Fors. 

Red Quarrenden. — Lind. Sack Apple. 

An English fruit, scarcely of medium size, roundish, flattened, 
and slightly narrowed at the eye. Skin rich deep crimson, 
with lighter crimson, sprinkled with numerous green dots. 
Flesh nearly white, crisp, juicy, with a pleasant sub-acid flavour. 
Ripe during all August and September. 

Dillingham. 

Raised by D. C. Richmond, of Sandusky, Ohio. Tree mo- 
derately vigorous, productive, and particularly excellent for 
baking. 

Fruit, medium, roundish, inclining to conic. Skin greenish- 



THE APPLE. 13a 

yellow, with green and red dots. Stem short, ca\ ity deep 
Calyx closed in a medium basin. Flesh yellowish, fine-grained; 
juicy, sweet. November to February. 

DiSHAROON. 

Origin, Habersham county, Georgia, growth upright and 
vigorous. 

Fruit medium roundish, oval or oblate, compressed or angular. 
Skin greenish white, covered with grey dots. Stem short, in- 
serted in a large cavity. Calyx partially closed, set in a rather 
deep, round, open basin. Flesh white, juicy, tender, with a 
pleasant sub-acid flavour. November to December. 

DOMINE. 

Wells — Striped R. I. Greening. 
Hogan— English Red Streak. 
English Beauty of Pa. 

This apple, extensively planted in the orchards on the Hud- 
Bon, so much resembles the Rambo externally, that the two are 
often confounded together, and the outline of tlae latter fruit (see 
Rambo,) may be taken as nearly a fac-simile of this. The Domine 
is, however, of a livelier colour, and the flavour and season of 
the two fruits are very distinct, — the Rambo being rather a high 
flavoured early winter or autumn apple, while the Domine is a 
sprightly, juicy, long keeping, winter fruit. 

Fruit of medium size, flat. Skin lively greenish-yellow in 
the shade, with stripes and splashes of bright red in the sun, 
and pretty large russet specks. Stalk long and slender, planted 
in a wide cavity and inclining to one side. Calyx small, in a 
broad basin, moderately sunk. Flesh white, exceedingly tender 
and juicy, with a sprightly pleasant, though not high flavour. 
Young wood of a smooth, lively, light brown, and the trees are 
the most rapid growers and prodigious bearers that we know — 
the branches being literally weighed down by the rope-like 
clusters of fruit. 

The Domine does not appear to be described by any foreign 
author. Coxe says that he received it from England, but the 
apple he describes and figures does not appear to b« ours, and 
we have never met with it in any colle-.tion here. It is highly 
probable that this is a native fruit. It is excellent fi'om De* 
cember till April. 

DowNTON Pippin. Thomp. Lind. 

KniJrfSden Pippin, } '^''"^ ^""^^^^ gardens. 
Dowuton Golden Pippin. JS'sn. 

A. rather early variety of the English Golden Pippin raised 
by Mr, Knight of Downton Castle. 



186 THE APPLE. 

Fruit a little larger than the Golden Pippin, about two and a 
quarter inches in diameter, roundish, flat at the ends. Skin 
smooth, yellow. Flesh yellowish, crisp, with a brisk, rich, tart 
flavour. October and November. 

Downing's Paragon. 

Raised by A. G. Downing, near Canton, Illinois. Growth 
upright, not very strong. Bears regularly and well. 

Fruit above medium, oblong, oval. Skin light yellow, with a 
sunny cheek. Stem short and small, inserted in a deep abrupt 
cavity. Calyx partially closed, basin deep. Flesh whitish, juicy, 
tender, sweet, rich, aromatic, somewhat like early Sweet Bough. 
September to December. Specimens from C. R. Overman. 

Drap d'Or. Coxe. Thomp. Ron. 

Vrai Drap d'Or. 0. Duh. 

Early Suiiimer pippin, of some New-York gardens. 

Bay Apple ) ac. to 

Bonne de Mai J TJiomp. 

This is distinct from the Drap d'Or of Lindley, and ol 
Noisette, and most French authors, which is quite a small apple ; 
but it is the Vrai Drap d' Or of the old Duhamel, pi. xii. Fig. 4. 

Fruit large, roundish, sometimes a little oblong, narrowing 
slightly to the eye. Skin smooth, yellow or dead gold colour, 
with distinct small brown dots, or specks. Stalk short, mode- 
rately sunk. Calyx set in a shallowish basin, which is rather 
plaited or irregular. Flesh crisp, juicy, and of a pleasant, 
sprightly, mild flavour, agreeable for the dessert or for cooking. 
August to October. The tree grows vigorously, and bears well, 
and the wood is smooth and dark brown. 

Dutchess of Oldenburgh. Thomp. Ron. 

A handsome Russian Fruit of good quality, tree vigorous and 
productive, valuable for market. Succeeds well at the North. 

Fruit medium size, regularly formed, roundish. Skin smooth, 
finely washed and streaked with red on a golden or yellow 
ground. Calyx pretty large and nearly closed, set in a Avide 
even hollow. Tliere is a faint blue bloom on this fruit. The 
flesh is rich and juicy, with an excellent flavour. Ripens early 
in September. 

Dyer, or Pomme Rotale. Ken 

Smitlifield Spice. Tompkins. 

Mygatt's Bergamot. Coe's Spice. 

Beard Burden. Bullripe. 

A popular New England dessert apple, very sprightly, tender, 
and excellent. It is supposed to be of French origin, and to 



THS APPLE. 137 

lave been brought to Rhode Island more than a hundred years 
ago. It was re-named Dyer by the Mass. llort. Society, who 
supposed it to be a seedling of Mr. Dyer, of 11. L, but the old 
and familiar name of Pomme Royale should, be preferred. 

Fruit of medium size, roundish, pretty regularly formed. Skin 
smooth, pale greenish yellow, with a faint blush and a few dark 
specks on one side. Stalk about half an inch long, set in a 
«5mooth, round cavity. Calyx closed, basin plaited, moderately 
deep. Core round, hollow. Flesh white, very tender and juicy ; 
flavour very mild and agreeable — slightly sub-acid. September, 
October. 

Dutch Mignonne. Thomp. Lind. P. Mag. 

Reinette Doree, {of the Germans.) Paternoster Apfel. 
Pomme de Laak. Settin Pippin. 

Grosser Casselar Reinette. Copmanthorpe Crab. 

This magnificent and delicious apple from Holland, proves 
one of the greatest acquisitions that we have received from 
abroad. The tree makes very strong and upright shoots, and 
bears fine crops. 

Fruit large, often very large, roundish, very regularly formed. 
Skin dull oi'ange, half covered or more with rich, dull red, dot- 
ted and mottled with large yellow russet specks. Calyx open, 
set in a deep, round, regular basin. Stalk nearly an inch long, 
slender, bent, and planted in a narrow, deep cavity. Flesh at 
first firm, but becoming tender, with a rich, very aromatic flavour. 
November to February. 

DUCKETT. 

A southern Fruit. 

Fruit rather large, oblate. Skin light waxen yellow, often 
with a crimson cheek. Stem short, inserted in a deep cavity. 
Calyx small, closed basin, deep, furrowed. Flesh white, tender, 
juicy, with a pleasant vinous flavour. Very good at the soutli, 
where it is ripe October to November. 

Early Pennock. 

Shakers' Yellow. Indian Queen. 

August Apple. New-Jersey Red Streak. 

Warren Pennock. Harmony. 

A very productive and favourite variety, with many at the 
west. 

Fruit large, conic, angular or ribbed. Skin light yellow, 
splashed, mottled and shaded, with light red. Stem short, 
cavity large. Calyx closed, in a small narrow plaited*" basin, 
Flesh whitish, a little coarse, with a pleasant sub-acid flavour. 
Last of August and September. 



138 



THE APPLE. 



Flesli yellowisli, tender, 
Fine for cooking, too 



Early Chandler. 
Fruit medium or small, roundish. Skin mostly shaded and 
striped with fine red on yellow ground. Stem short, in a rcgulni 
cavity. Calyx closed, in a large basin, 
juicy, with a pleasant sub-acid flavour, 
acid foi eating. August. 

Early Long Stem? 
Early Spice. 
Origin unknown. Specimens received from Henry Aveiy, 
Burlington, Iowa. 

Fruit small, oblong, conical, slightly ribbed. Skin greenish 
yellow. Stem long, slender, in a large cavity, slightly russeted. 
Calyx closed, basin shallow, corrugated. Flesh white, tender, 
juicy, slightly aromatic, subacid. August. 

Early Strawberry Apple. 

American Red Juneating ? 

Red Juneating, erroneoiisly, of some American gardens. 

A beautiful variety, which is said to have originated in the 
neighbourhood of New-York, and appears in the markets there 
from July till September. It is quite distinct from the Early 
Red Margaret, which has no fragrance, and a short stem 

Fruit round- 
ish, narrowing 
towards the eye. 
Skin smooth and 
fair, finely striped 
and stained with 
bright and dark 
red, on a yellow- 
ish white ground. 
Stalk an inch 
and a half long, 
rather slender 
and uneven, in- 
serted in a deep 
cavity. Calyx 
rather small, in a 
shallow, narrow 
basin. Flesh 

white, slightly 
tinged, with red 
next the skin, 
tender, subacid, 
and very spright- 
ly and brisk in 




Early Strawberry. 



flavour, with an agreeable aroma. 



THE APPLE. 



139 



Early Red Margaret. Thomp. Lind. 

Margaret, or Striped Juneatrng. Ronalds. 
Early Eed Juneating. Striped Juneating. 

Red Juneating. Eve Apple of the Irish. 

Margaretha Apfel, oi the Germans. 

An excellent early apple, ripening about the middle of Jul} 
or directly after the Early Harvest. The tree while young is 
rather slender, with upright woolly shoots. It is a moderate 
bearer. 

Fruit below 
medium size, 
roundish-ovate, 
tapering towards 
the eye. Skin 
gieenish yellow, 
pretty well cover- 
ed by stripes of 
dark red. Stalk 
short and thick. 
Calyx closed, and 
placed in a very 
shallow plaited 
basin. Flesh 

white, sub-acid, 
and when freshly 
gathered from th e 
tree, of a rich 
agreeable flavour. ^"'"^^ ^"^ Margaret. 

This is distinct from the Margaret Apple of Miller, the Red 
Juneating of some of our gardens, which resembles it, but is 
round, with a short slender stalk, and dull yellow skin striped 
with orange red on one side, the fruit fragrant and the leaves 
very downy. 

Equinetelt. 

Ne Plus Ultra. Sol. Carter. 

A benutifnl fruit of southern origin. Specimens received from 
Wm. N. White, Athens, and J. Van Beuren, Clarksville, Ga. 
Fruit very large, oblate, angular, or furi'owed. Skin yellowish, 
mostly shaded with deep crimson, and thickly sprinkled with 
large, lightish dots. Stalk very short, insetted in a very large 
cavity, surrounded by russet. Caly.x open, in a broad, deep, 
corrugated basin, which has a downy lining. Flesh yellowish, 
fine giained, for a large apple, very tender, very juicy, almost 
melting with a very refreshing vinous flavour; an excellent fruit 
October, November. (See note, p. 175.) 




140 



THE APPLE. 




E(2uinieley. 

Elicke's Winter Sweet. 

Origin, Lebanon County, Pa. An upright grower, and a good 
bearer. 

Fruit above medium, obliquely depressed. Skin yellow, 
striped and mottled with crimson. Stem short, inserted in a 
large cavity, slightly russeted. Calyx nearly closed, set in a deep, 
slightly plaited basin. Flesh yellowish, a little coarse, tender, 
not very juicy, but very sweet, and excellent for apple butter. 
December to January. 

Enfield Peabmain. 

A moderate gi'ower and a fair bearer. 

Fruit below medium, neai'ly globular. Skin deep red, sprinkled 
with miiuite dots. Stem long and slender, in a large cavity, 
surrounded by thin russet. Calyx partially closed, in a broad, 
shallow basin. Flesh tender, fine grained, juicy, with a pleasant, 
mild, rich flavour, resembling Seek-no-further. December to 
February. 

ESTEN. 

■ Origin, Khode Island. Tree vigorous, productive. 
Fruit large, oblong-ovate, slightly ribbed, smooth. Yellow, 
sometimes with a blush, dots large, green, and red. Stalk one 
inch long, slender. Cavity deep, basin shallow. Flesh white, 
fine-grained, mild, sub-acid. (J. J. T.) 



THE APPLE, 141 



EWALT. 



Origin, farm of John Ewalt. 

Size full medium. Form truncated, somewhat angular. Co 
lour greenish yellow, with a bright red cheek, and many green- 
ish russet spots, especially about the base. Stem very short, 
rather stout, inserted in a narrow, not very deep, cavity. Calyx 
closed, set in a narrow, moderately deep, slightly plaited basin. 
Flesh fine texture, tender. Flavour sprightly and pleasant, with 
an exceedingly fragrant odour. Quality very good. April. 
(W. D. Brinckle.) 

Excel. 

Origin, Sharon, Conn. A strong grower and a good bearer. 

Fruit large, oblate, angular. Skin yellowish, marbled, 
splashed, and shaded with red. Stalk in a large cavity. Calyx 
closed, in a rather deep, slightly furrowed basin. Flesh yellow, 
tender, juicy, rich, with a very brisk, sub-acid flavour. Core 
large and open. December to February. 

Exquisite, 

Origin, orchard of A. G. Downing, Canton, Illinois. Growth 
moderate, upright, and very productive. 

Fruit below medium, oblate. Skin yellow, striped and marked 
with red. Stem short and small, surrounded by russet, in a deep, 
broad cavity. Calyx small, partially closed, set in a shallow 
basin. Flesh white, juicy, melting, with a very rich, vinous 
flavour, almost saccharine. A delightful apple for the table. 
September to November. 

EuSTIS. 

Ben Apple. 

Origin, South Reading, Mass. Moderate grower, a good 
bearer. 

Fruit rather large, roundish, slightly conic. Skin yellow, 
striped and shaded with fine red, and sprinkled with greenish 
dots. Stem short, inserted in a deep cavity, surrounded by 
russet. Calyx partially open, basin narrow, rather deep. Flesh 
yellowish, firm, crisp, mild, sub-acid. November to January. 

Fairbanks. 

Origin, Winthrop, Maine. 

Fruit medium, oblate, conic. Light yellow, striped with red, 
and patched with russet. Stem long, cavity broad and shallow. 
Flesh yellowish, juicy, with a rich, vinous flavour. September 
to October. (Me. P. S. R.) 



142 THE APPLK. 



Farley's Red. 



A native of Oldham, Ky. Tree a moderate grower, hardy 
and productive. 

Fruit cylindric, inclining to oval, angular. Skin yellowish, 
shaded and striped with deep crimson, and specked with light 
dots. Stalk very short, inserted in a deep, irregular cavity, sur- 
rounded by thin russet. Calyx open, in a very shallow, uneven 
basin. Flesh Avhitish, very firm, crisp, juicy, with a pleasant, 
vinous flavour. January, April. 

Fall Seek-no-further. 
"Winter Seek-no-further. 

Tree thrifty and productive. 

Origin unknown ; grown in Connecticut, and much prized 
there. 

Fruit very large, oblate. Skin yellow, mostly shaded with 
red, striped with darker red, and covered with numerous greyish 
dots. Stalk rather long, inserted in a broad, deep, russeted cavity. 
Calyx closed, in a very broad, uneven basin. Flesh whitish, ten- 
der, moderately juicy, with a pleasant sub-acid flavour. October 
January. 

Fallawater. 

Falwalder. Pirn's Beauty of the "West. 

Fornwalder. Pound. 

Tulpehocken. Mountain Pippin. 

A favourite apple of Pennsylvania, of which State it is a 
native, introduced by Mr. Garber, of Columbia. Tree, a strong 
grower and very productive. 

Fruit very large, globular, inclining to conic. Skin yellowish 
green, shaded with dull red, and sprinkled with large grey dots. 
Stalk very short, inserted in a deep cavity. Calyx small and 
closed, set in a slightly plaited basin. Flesh greenish white, 
juicy, crisp, rather tender, pleasant, sub-acid flavour. November, 
February. 

Fall Harvey. Man, Ken. 

A fine large Fall fruit from Essex Co., Mass., very highly es- 
teemed in that neighbourhood. We do not think it comparable 
to the Fall pippin, which it a little resembles. 

Fruit large, a little flattened, obscurely ribbed or irregular 
about the stalk, which is rather slender, an inch long, set in a 
wide, deep cavity. Calyx closed, small, in a rather shallow cor- 
rugated basin. Skin pale straw yellow, with a few scattered 
dots. Flesh white, juicy, crisp, with a rich, good flavour. Oc- 
tober and November. 



THE APPLE. 143 

Oake's apple very much resembles tlie above, but said to be a 
•eodling and ripens later. It may prove distinct. 

Fall Pearmain. 

Tree thrifty, moderate bearer. 

Fruit fair and handsome, from Connecticut ; medium round- 
ish, conic, sb'ghtly angular. Skin yellow, striped, splashed and 
shaded with crimson, and sprinkled with grey and green 
dots. Stalk medium, in a deep, slightly russeted cavity. 
Calyx partially closed, basin rather deep, slightly corrugated. 
Flesh white, tender, juicy, sub-acid, rather rich flavour. Septem- 
ber, October. 

Fall Orange. 

Holden. Hogpen. 
Jones' Pippin. 

Origin, Holden, Mass. A very strong, erect grower, good 
bearer. 

Fruit fair, large, roundish, ovate, angular. Skin pale yellow, 
sometimes with a dull red cheek and sprinkled with brownish 
dots. Stalk short, inserted in a deep, narrow cavity, very 
slightly surrounded by russet. Calyx large, partially closed, 
basin rather deep, narrow. Flesh white, tender, juicy, sub-acid. 
Too acid for a dessejt, good for cooking. October, November. 

Fay's Russet. 

Origin, Bennington, Vt., on the farm of Mr. Fay, moderate 
grower and very productive. 

Fruit rather below medium size, conic. Skin light yellow, 
mostly covered with russet, having a crimson cheek, obscurely 
striped. Stalk short and small, inserted in a moderate, acute 
cavity. Calyx partially closed, segments long, in a shallow 
somewhat furrowed basin. Flesh white, tender, sprightly, 
pleasantly sub-acid. April, June. 

Fish's Seedling. 

Origin, Keene, New Hampshire. Tree vigorous and produc 
live, highly esteemed -in its locality. 

Fruit medium, oblate, oblique. Skin deep red on the sunny 
side, indistinctly striped with darker red and yellow, and 
sprinkled with yellow dots. Stalk medium length,' in a round, 
deep, russeted cavity. Calyx large, segments retiexed, in a 
broad basin, of moderate depth. Flesh greenish white, tender 
melting, with a rich vinous, saccharine flavour. October, No 
vember. (Robert Wilson's MS.) 



li^ THE APPLE 



FOCHT. 



A seedling of Lebanon Co., Pa. Tree a low open head, 
productive. 

Fruit large, oblate, slightly conic, angular. Skin pale yoDow, 
eometimes with a blush. Stem short, cavity broad, deep, russetcd. 
Calyx almost closed, cavity broad and shallow. Flesh white, 
ciisp, tender, juicy, with a good, sub-acid flavour. October, 
December. Excellent for culinary purposes. 

Foundling. 
Shirley. Groton. 

Origin, Groton, Mass. Tree moderately vigorous, spreading, 
productive. 

Fruit above medium, oblate, inclining to conic, angular. Skin 
yellowish green, striped and shaded with deep rich red. Stalk 
shon, slender, in a large, somewhat furrowed cavity. Calyx 
closed, basin small, furrowed. Flesh yellow, tender, juicy, with 
a pleasant, rich, vinous flavour, very good. August, Septem- 
ber. 

Ford Apple. 

Origin, farm of David Ford, Canaan, Columbia Co., N. Y. 

Fruit large, roundish, slightly conical, colour rich yellow. f,tem 
long, cavity shallow, basin small, plaited. Flesh yellowish T/hite, 
solid, moderately tender, with a high, rich, rather acid flavour. 
October, January. (Cult.) 

Fort Miami. 

Origin near Fort Miami, Ohio. Tree thrifty, healthy, pro- 
ductive, but not an early bearer. 

Fruit medium to large, oblong, flattened at both ends, some- 
what ribbed. Colour brownish red, generally a little russeted. 
Stalk medium, cavity deep, open, uneven. Calyx closed, basin 
abrupt, furrowed. Flesh yellowish white, crisp, breaking, with an 
exceedingly high, sub-acid, spicy flavour. February to May. 
(Elliott.) 

French Pippin. ' 

Tree hardy and vigorous, with dark, reddish brown shoots, 
grown in Essex Co., N. J. 

Fruit rather large, roundish, oblate, sometimes oblique. 
Skin fine yellow, with a faint dull cheek, thinly sprinkled 
with large brown dots, and traces of russet. Stalk short, 
inserted in a medium cavity, basin large, open. Flesh ye) 



THK APPLE. 145 

lowish, tender, pleasant, rich, sub-acid, very good. October, 
January. 

Quite distinct from Newark or French Pippin, which has 
slender branches. There is also another French Pippin, grown 
in Pa. distinct. 

Franklin's Golden Pippin. Thomp. Lind. Man. 

Sudlow'a Pall Pippin. 

This should be an American variety, named after Dr. Frank- 
lin. Fruit of medium size, oval, very regular in shape, rather 
broadest at the base. .Eye sunk in an even hollow. Stalk 
short, slender, deeply planted. Skin deep yellow, freckled with 
numerous dark spots. Flesh pale yellow, crisp, tender, with a 
fine rich aromatic flavour. The tree grows freely, and forms an 
upright head. October. 

We have not been able to obtain the fruit, and give the old 
description. 

Gabriel. 
Ladies' Blush- 
Tree of rather slender growth, productive. 
Fruit above medium, globular, inclining to conic. Skin 
whitish green, shaded and splashed with crimson, and sprinkled 
with grey dots. Stalk short, inserted in a broad, deep cavity. 
Calyx open, set in a moderate, uneven basin. Flesh yellowish, 
tender, juicy, with a rich, pleasant, sub-acid flavour. October 
and November. 

Garrettson's Early. 

Tree of \igorous growth, productive. Fruit medium, roundish, 
slightly couic, a little angular. Skin yellowish, thickly covered 
with light specks. Stalk short, inserted at an inclination in a 
shallow cavity. Calyx closed, in a small abrupt furrowed basin. 
Flesh Avhiie, tender, juicy, with a pleasant sub-acid flavour. 
July and August. 

Gewiss Good. 
Gewis Guth. Indeed Good. 

Fruit modium globular, sometimes oblate, often conic. Skm 
light yellow, slightly shaded with carmine. Stalk short, in- 
serted in a deep, narrow cavity. Calyx partially closed, basin 
deep, slightly corrugated. Flesh juicy, tender, crisp, with a 
somewhat ispicy, sub-acid flavour. December, February. 

Origin, Berks Co., Pa., and is much esteemed by the farmers 
there. 



146 THB APPLB. 



Golden Swbet. 



Orange Sweeting, or )^^^ 
Golden Sweet. ) 

A celebrated Connecticut fruit sent us by Mr. Lyman, of tl at 
state. Fruit above tlie medium size, roundish, scarcely flattened, 
fair, and well formed. Skin, when fally ripe, pale yellow or 
straw colour. Stalk about an inch long, slender at its junction 
with the fruit. Calyx closed, and set in a basin of moderate 
depth. Flesh tender, sweet, rich, and excellent. The tree is a 
pretty free grower, and bears large crnps. A valuable sort. 
Ripe in Auguat and September. 

Golden Ball. Ken. 

This is a favourite apple in the state of Maine, and a vigorous, 
hardy variety. Fruit large, roundish, narrowing a little to the 
eye, about three inches deep — and a good deal ribbed at the 
sides and towards the crown. Skin smooth, golden yellow, with 
a few dots. Stalk set in a broad, shallow cavity. Eye rather 
narrow. Flesh crisp, tender, with a rich, aromatic flavour. 
December to March. A native of Connecticut. Moderate 
bearer. 

Golden Russet, of Mass. 

Tree vigorous, upright, and productive. Fruit medium, glo- 
bular, conic. Skin golden russet, with a sunny cheek. Stalk 
small and short, inserted in a deep cavity. Calyx nearly closed, 
segments small, recurved, basin deep, round, and open. Flesh 
yellowish-white, tender, with a rich mild sub-acid flavour. 
January, April. 

There are many Golden Russets about the country, and it is 
difiicult to identify them. This is from Mass., and believed to 
be distinct from those groAvn in N. Y., and west, yet may not 
prove so when fully tested. 

ENGLISH Golden Pippin. Rav. Tohmp. Lind. 

Golden Pippin. 

Old Golden Pippin, ac. to Thomp. 

Balgoue Pippin, 

Milton Golden Pippin, 

Russet Golden Pippin, 

Herefordshire Golden Pippin, 

London Golden Pippin, 

"Warter's Golden Pippin, 

Bayfordbury Golden Pippin, 

Pepin d'Or. Knoop, 

Pomme d'Or. Noisette of Duh. 

Koening's Pippelin. 

Reinette d'Angleterre. 

rhe Golden Pippin of the English, is the queen of all dessert 



THE APPLE. 14"? 

apples, in the estimation of the Enghsh connoisseurs, as it unites 
the qualities of small size, fine form, and colour, with high flavour 
and durability. It is a very old variety, being mentioned by 
Evelyn, in 1660, but it thrives well in many parts of England 
stiU. The Golden Pippin has never become popular in thi? 
country, either because the taste here, does not run in favour 
of small apples, Avith the high, sub-acid flavour of the Golden 

Pippin, and other favourite 
English sorts, or because 
our Newtown pippins, 
Swaars, and Spitzenburghs, 
etc., are still higher fla- 
voured, and of a size more 
admired in this country. 
The Golden Pippin is not 
'a very strong grower, and 
is rather suited to the gar 
den than the orchard, with 
us. 

Fruit small, round, and 
regularly formed. Skin 
gold colour, dotted with 
GoUen Pippin. gray, russety dots, with also 

obscure white specks imbedded under the skin. Stalk nearly 
an inch long, slender. Calyx small, and set in a regular, shallow 
basin. Flesh yellowish, crisp, rather acid, but with a rich, 
brisk, high flavoiir. A great bearer, but requires a strong, deep, 
sandy loam. November to March. Does not succeed well 
here. 

There are many varieties of the English Golden Pippin, dif- 
fering but little in general appearance and size, and veiy little 
in flavour, from the old sort, but of i-ather more thrifty growth ; 
the best of these are Hughes', and Kirke's new Cluster Golden 
Pippins. 

Grandfather. 

Fruit large, roundish, oblate, inclining to conic, somewhat 
angular. Skin whitish, marbled, striped, splashed, and shaded 
with crimson. Stalk short, inserted in a very deep cavity, sur- 
rounded by russet. Calyx small, closed, set in a small deep, 
abrupt basin, surrounded by prominences. Flesh white, tender, 
juicy, pleasant, sub-acid flavour. October. 




148 THE APPLE. 



Green Seek no Further. 



White Seek-no-further. 
Flush-ing Seek-no-further. 
Seek-no-further. Coooe. 

Rather large, roundish, conical. Skin yellowish green, sprink- 
led with green and brown dots. Stem short, in a moderate 
cavity. Calyx closed, in a rather deep basin. Flesh Avhite, 
crisp, tender, juicy, with a pleasant, mild, sub-acid flavour 
October, January. 

Tree while young very slow in its growth, but makes a compact, 
well formed head in the orchard. 

Fruit apt to be knotty and unfair. 

Origin in the garden of the late Wm. Prince, Flushing, L. L 

Greenskin. 

An old fruit much grown in North Carolina, also west. 

Tree vigorous and erect, productive. 

Fruit medium, oblate, flattened at base and crown. Skin 
greenish yellow, oily. Stalk very short, inserted in a large 
cavity. Calyx small, closed, set in a broad, open basin. Flesh 
juicy, veiy tender, with a sweet, rich, vinous flavour. November, 
February. 

Grben's Choice. 

Origin Chester County, Pa. Tree vigorous and productive. 

Fruit medium, roundish, conical. Skin yellow, striped with 
red. Flesh, tender, juicy, very mild sub-acid or almost sweet. 
Ripe last of August and first of September. 

Green Mountain Pippin. 

From Georgia, and much grown there as a market fruit. 

Fruit medium, oblate, inclining to oblong, flattened at base 
ixnd crown. Skin greenish yellow. Stalk medium, curved, in 
a rather broad, deep cavity, surrounded with russet. Calyx open, 
m a broad, shallow basin. Flesh white, crisp, juicy, tender, 
with a pleasant vinous flavour. November, February. 

Green Cheese. 
Winter Cheese. Turner's Green. 

Origin Tennessee, tree of rather slow growth, an early and 
abundant bearer. 

Fruit medium, oblate, obliquely depressed. Skin greenish 
yellow, covered with brown dots. Stalk very short, in a broad, 
deep cavity, surrounded by russet. Calyx partially closed, in a 



THE Al'PLE. 14& 

broad shallow uneven basin. Flesh rather fine, juicy, with a 
brisk sub-acid flavour. November to April. 

There are several other varieties of Cheese, such as Summer, 
Mar)dand, Fall, &c., but we have not seen enough of them to 
give descriptions. 

Grimes' Golden Pippin. 

Originated on the farm of Thos. Grimes, Brooks County, 
Virginia. 

Fruit medium, cylindric, angular. Skin golden yellow, 
covered with minute brown dots. Stalk rather short, inserted 
in a deep narrow cavity. Calyx closed or partially closed, set 
in a deep abrupt basin. Flesh yellow, juicy, crisp, rich, with a 
peculiar sub-acid flavour. January to March. 

Hain. 

Origin Berks County, Pa., a vigorous grower and profuse 
bearer. 

Fruit large, globular, inclining to oblong. Skin yellow, striped, 
marbled and mottled with red. Stalk rather long, slender, set 
in a deep, abrupt cavity. Calyx nearly closed, basin open, 
slightly corrugated. Flesh white, juicy, tender, rich, sweet and 
slightly aromatic. November, March. 

Harris. 

Originated with Mr. Harris, Rockingham County, N. Carolina. 
Tree vigorous, erect, productive, popular in its native locality. 

Fruit large, oblate. Skin bright straw-colour, occasionally 
with a pink blush. Stem very short and stout, cavity broad 
and shallow, basin large and deep. Flesh coarse, pleasant, sub- 
acid. Last of August and continues a long time, valuable for 
culinary purposes. (G. W. Johnson, Ms.) 

Harnish. 

Fruit medium, oblong, oval^ slightly angular. Skin mostly 
shaded with dark red, and sprinkled with greyish dots. Flesh 
compact, tender, not juicy, almost sweet, pleasant. September to 
October. 

From Penns-lvania, said to have originated in Lanca&tei 
County. 

BL&.WTnoRNDEN. Thomp. Lind. Pton. 
"White Hawthornden. Nicoll. 
A celebrated Scotch apple, which originated at Hawthornden, 



150 THE AI'PLE, 

the birth-place of the poet Druramond. It resembles, some' 
what, our Maiden's Bhish, but is inferior to that fruit in flavour. 
Fruit ratlier above the medium size, pretty regularly formed, 
roundish, rather flattened. Skin very smooth, pale, light yel- 
low, nearly white in the shade, with a fine blush where exposed 
to the sun. Calyx nearly closed, set in a rather shallow basin, 
with a few obscure plaits. Stalk half an inch long, slender. 
Flesh white, juicy, of a simple, pleasant flavour. An excellent 
bearer, a handsome fruit, and good for cooking or drying. The 
ends of the bearing branches become pendulous. 

Hector. 

A seedling of Chester Co., Pa. Large, oblong, conical, striped 
and mottled with red on a yellow ground. Stem three-quarters 
of an inch long, slender, inserted in a deep, open cavity. Basin 
narrow, deep, furrowed. Flesh crisp, texture fine, flavour 
pleasant. Quality "very good." January, April. (Ad. Int 
Eep.) 

Hemphill. 

From Person Co., N. Carolina. An erect, vigorous grower, 
and bears profusely. 

Fruit nearly globular, somewhat oblong, inclining to oblate. 
Skin Avhitish yellow, very much shaded with red, and thickly 
sprinkled with greyish dots. Stalk medium, in a rather broad, 
deep cavity. Calyx closed, basin small. Flesh yellowish 
compact, with a very rich, mild, sub-acid flavour. November 
May. 

Henry Apple. 

A strong vigorous grower, and productive, from Vermont. 

Fruit large, oblong, conic, angular. Skin yellow, with a slight 
bronzed cheek, and many small, greyish dots. Stalk short, catity 
moderate. Calyx closed, basin small. Flesh yellow, tender, 
not very juicy. Flavour rich, pleasant. October, January. 

Henrick Sweet. 

Henry Sweat. 
Ladies' Sweet of some. 
Sweet Pearmain. 

Strong, upright grower, regular and good bearer. 

Fruit medium, oblate, conic. Skin Avhitish yellow, shaded 
with light red, splashed with crimson, and sprinkled with a few 
grey dots. Stalk slender, medium, inserted in a deep, wide 
cavity. Calyx small, closed, set in a rather deep, abrupt, round 
basin. Flesh Avhite, tender, juicy, very s-v^eet, not very rich 
November, May. 



THE APPLB. 151 



Herman. 

Origin, farm of Mr. Herman, Cumberland Co., Pa. Tree 
vigorous and spreading, quite prolific. 

Fruit medium, oblong, conic. Colour, fine red striked on 
green ground. Flesh greenish, tender, juicy, sub-acid, and high 
flavour. November to April. (David Miller Jr., Ms.) 

Hess. 

Origin, Lancaster Co., Pa. 

Medium size, form variable, sometimes roundish, often conical. 
Red, in stripes of diff"erent hues. Stem short, rather stout. 
Cavity narrow^, moderately deep, slightly russeted. Basin deep, 
narrow. Flesh greenish white, tender. Flavour agreeably 
aromatic. Quality " very good." Winter. (Ad. Int. Rep.) 

Highlander. 

Origin, Sudbury, Vermont. Tree a good grower, very pro- 
ductive. Fruit medium, oblate, approaching conic. Skin 
greenish, mottled and striped with red. Stalk short, rather 
slender, inserted in a rather deep cavity. Calyx small and 
closed, basin small. Flesh white, juicy, tender, with a pleasant 
vinous flavour. September, October. 

HiGHTOP Sweet. 
Summer Sweet. Sweet June. 

Origin, Plymouth, Mass. An old variety, highly prized at 
the West. Growth vigorous, very productive. 

Fruit medium, or below, roundish, regular. Skin very smooth, 
light yellow, partially covered with green dots. Stem medium, 
inserted in a deep, narrow cavity, surrounded by thin russet. 
Calyx small, closed, basin shallow, slightly furrowed. Flesh 
yellowish, very sweet, not very juicy, but pleasant and rich. 
August. 

Hepler. 

Raised by Mr. Hepler, of Reading, Pa. 

Fruit medium, oblate, inclining to conic. Colour light yel- 
low, shaded with dull red. Stalk short and small, cavity deep, 
surrounded by green russet. Calyx partially closed, basin open. 
Flesh white, not juicy, with a pleasant sub-acid flavour. Decem- 
ber to April. 

Hilton. 

Origin, Columbia County, N. Y. Tree vigorous and ptoduc- 
tive. 



152 TUK APJr'LK. 

Fruit large, roundish. Skin yellowish green. Flesh tenaci', 
juicy, sub-acid, excellent for culinary purposes. September to 
October. 

Hill's Favourite. 

Origin, Leominster, Mass. A thrifty grower, and very pro- 
ductive. 

Fruit about medium, roundish, slightly conic, angular. Skin 
yellow, mostly shaded, and striped with red, covered with thin 
bloom and numerous whitish dots. Stalk short, cavity medium, 
uneven. Calyx closed, basin small, shallow. Flesh yellow, com- 
pact, tender, juicy, with a pleasant, slightly sub-acid, aromatic fla- 
vour. Middle of September, and in use for a month. 

Hog Island Sweet. 
Sweet Pippin. 

Origra, Hog Island, adjoining Long Island. Tree vigorous 
and productive. Valuable for family use and stock feeding. 

Fruit of medium size, oblate. Skin yellow, striped with red, 
•with a bright crimson cheek. Stem rather short, slender, 
inserted in a deep abrupt cavity. Calyx closed, set in a broad 
basin of moderate depth. Flesh yellow, juicy, crisp, tender, 
slightly aromatic, with a very sweet, rich, excellent flavour. 
September, October. 

Hollady's Seedling. 

Raised by John Hollady, Spottsylvania county, Va. A very 
thrifty, upright grower, a good bearer. 

Fruit medium, oblate. Colour yellow, with a faint blush, and 
sprinkled with grey dots. Flesh yellowish, compact, tender, 
rich, aromatic. November to March. (H. R. Roby.) 

Holland Pippin. Thomp. Lind. Miller. 
Reinuette d'Hollande. Noisette f 

This and the Fall Pippin are frequently confounded together. 
They are indeed of the same origin, and the leaves, wood, and 
strong growth of both are very closely similar. One of the 
strongest points of difference, however, lies in their time of ripen- 
ing. This being with us a late summer, the Fall Pippin a late 
autumn, and the White Spanish Reinuette an early winter 
fruit. 

The Holland Pippin, in the gardens here, begins to fall from 
the tree, and is fit for pies about the middle of August, and from 
that time to the first of November, is one of the very best kitchen 



TUB APPLE. l^rj 

apples, mating the finest tarts and pies. It is not equal to the 
Fall Pippin for eating. 

Fruit ver}^ large, roundish, a little more square in outline than 
the Fall Pippin, and not so much flattened, though a good deal 
like it; a little narrowed next the eye. Stalk half an inch 
long, thick, deeply sunk. Calyx small, closed, moderately sunk 
in a slight plaited basin. Skin greenish yellow or pale green, 
becoming pale yellow when fully ripe, washed on one side with 
a little dull red or pale brown, Avith a few scattered, large, green- 
ish dots. Deserves a place in every garden. 

Hollow Crown. 

Fruit medium, oblong, inclining to oval, flattened at crown. 
Skin yellow, striped and splashed with red, and sprinkled with 
a few grey dots. Stalk short, surrounded with russet, in a mo- 
derate cavity. Calyx closed, basin broad. Flesh yellowish, 
juicy, with a sprightly aromatic excellent flavour. October, 
January. 

HOMONY. 

Origin unknown. Perhaps a local name. Tree vigorous, 
upright, an early and constant bearer. Much esteemed in Ken- 
tucky, where it ripens first of July, or about the time of early 
Harvest. 

Fruit large, ovate-conical. Skin yellow, striped with red, mostly 
4 deep red in the sun. Flesh white, tender, mild, sub-acid, with 
1 rich, Pearmain flavour. (I. S. Downer, Ms.) 

Honey Greening. 
Popp7 Greening. 
Origin uncertain. Grown at the West. Tree vigorous, 
fpreading, very productive. 

Fruit large, oblong oval, angular. Skin greenish yellow, 
bprinkled with green and grey dots. Stalk rather long, slender, 
inserted in a deep cavity. Calyx closed, set in a deep, broad 
basin. Flesh white, tender, juicy, brisk, sweet, and slightly aro- 
matic. December to April. 

Hooker. 

Origin, Windsor, Conn. Growth upright, vigorous, produc- 
tive. 

Fruit medium, conic, slightly oblique. Skin greenish yel- 
low, shaded with dull crimson, striped with red, and sprinkled 
with large russet dots. Stalk short, inserted in a very shallow 
cavity. Calyx small, partially closed, in a small, abrupt basin 
Flesh greenish, tender, juicy, with a pleasant sub-acid flavoui 
November to January. 

7* 



154 the apple. 

Horse Apple. 
Summer Horse. Yellow Hoss. 

Origin supposed to be North Carolina. Tree vigorous, an 
early and ' abundant bearer, valuable for drying and culinary 
purposes. 

Fruit large, varying in form from oblate to oval, angular. 
Skin yellow, sometimes tinged with red, and small patches of 
russet. Stalk short, cavity and basin shallow. Flesh yellow, 
rather firm and coarse, tender, pleasant, sub-acid. Last of July 
and first of August. 

Housum's Red. 
Origin, Berks county, Pa. Large, oblong, compressed at the 
sides. Skin red in stripes, yellow at the base. Stem short, 
thick. Cavity narrow, not deep, slightly russeted, basin 
moderately deep, plaited. Flesh firm, texture tender, with a 
delightful aroma ; quality, " very good," at least. October and 
February. (Ad. Int. Rep.) 

Hoover. 

Raised by Mr. Hoover, of Edisto, South Carolina. 

Fruit large and beautiful, nearly globular, inclining to conic. 
Color rich dark crimson, peculiarly marked with round, white 
spots of about an eighth of an inch in size. Stem half an inch 
long, fleshy. Calyx open, in a smooth, greenish yellow basin. 
Flesh white, flavour brisk acid. November to February. 

How^e's Russet. 

Origin, Shrewsbury, Mass. Very much resembles Roxbury 
Russet, and may be seedling of it. 

Fruit large, oblate, often conic, angular. Skin greenish yel- 
low, mostly covered with russet, and generally with a bronzed 
cheek. Stalk short, inserted in a broad cavity. Calyx par- 
tially closed, basiu abrupt, uneven. Flesh yellowish, compact; 
brisk, vinous flavour. January to May. 

HUBBARDTON PiPPlN. 

()rigin uncertain, received of Robt. Wilson of Keene, New 
MauipsuliC • he savs it is much cultivated in that neigbourhood, 
bigiiiy prized, auu lij many preferred to Baldwin, Ti-ee thrifty, 
strong grower, and productive. 

Fruit large or very large, variable in form, globular inclining 
to conic, angular, slightly oblique. Skin yellow, shaded and 
striped with red. Stalk short, inserted in a moderate cavity. 
Calyx closed, basin small, corrugated. Flesh tender, yellowish, 



THE APPLE. 155 

cnsp, juicy, witli a very pleasant sub-acid flavour. Core long 
and open. November to' March. 

Hughes. 

Origin, Berks Co., Pa., from Thomas Hughes, said to be an 
abunclant bearer, large, roundish. Skin greenish yellow, with 
a blush, and numerous grey dots. Stem variable in length, slen- 
ier, inserted in a moderately deep open cavity. Calyx large, 
open, set in a wide, deep, sometimes plaited basin. Flesh fine 
texture, tender, juicy. Flavour very agTceable, saccharine without 
being sweet, with a delicate and delicious aroma. Quality 
" very good" if not " best." March, April. (Ad. Int. Rep.) 

HURLBUT. 

Hurlbut Stripe. 
Origin, farm of Gen. Hurlbut, Winchester, Conn. Tree very 
vigorous, and great bearer. Fruit medium, oblate, slightly conic, 
angular. Skin yellow, shaded with red stripes, and splashed 
with darker red, and thinly sprinkled with light dots. Stalk 
short, rather slender, inserted in a broad deep cavity, surround- 
ed by russet. Calyx closed, basin rather shallow. Flesh 
white, crisp, tender, juicy, witJi a mild sprightly sub-acid 
flavour. November, December. 

Hunt's Russet. 

Origin, Mr. Hunt's Farm, Concord, Mass. Growth rather 
slow, bears annually and abundantly. 

Fruit small, conic. Skin russet, shaded Avith dull red, on a 
greenish yellow ground. Stalk short, slender, cavity deep and 
broad. Calyx closed, segments long, recurved in a round open 
basin. Flesh juicy, fine grained, rather rich, sprightly, sub-acid 
flavour. December to April. 

loLA. 

Specimens received from W. N. AVhite, Athens, Ga. 

Fruit large, oblate, angular, compressed horizontally. Skin 
yellow, mottled, marbled, striped and shaded with crimson. 
Stem short, in a rather large cavity. Calyx large, partially 
closed, in an abrupt furrowed basin. Flesh white, fine grained, 
tender, juicy, vinous, rich and agreeable. A very delightful 
apple. Core small. December to February. 

JUNALIESKA. 

Raised in Cherokee Co., N. Carolina, by J. Whittaker. 
Fruit large, globular, inclining to conic. Skin fine yellow, 
5olour, speckled with dark brown russet. Stem short and fleshy 



166 THE Al'PLB. 

cavity narrow, basin very small. Flesli yellow, witli a 
sprightly sub-acid flavoi'.r. November to Marcb. (T. Van 
Beuren, Ms.) 

Indiana Favourite. 

Supposed to bave originated on the farm of Peter Morrits, 
Fayette Co., Indiana. Grov.tb healthy, spreading, and a good 
bearer. Fruit medium or larg\', flattened at the ends, slightly 
one-sided. Skin yellowish, shaded and streaked with red, and 
covered with russet specks. Stem rather short and slender, 
cavity deep. Calyx irregular, basin abrupt. Flesh white, 
tender, juicy, vinous, almost sweet, and very pleasant^ "very 
good." January to April. (A. H. Ernst.) 

Jackson. 

Origin, premises of James M. Jackson, Bucks Co.," Pa. Size 
medium, roundish. Skin greenish yellow, with many dark 
green blotches and grey dots, a very few faint stripes, and warm 
mottled brown cheek. Stem variable from short to long, insert- 
ed in a deep narrow cavity. Calyx closed, set in a moderately 
wide and deep, sometimes slightly plaited basin. Flesh greenish, 
fine texture, tender, juicy. Flavour delicately aromatic. Quality 
very good, perhaps best. October to May. (W. D. Briuckle.) 

Jefferson County. 

Origin, Jefferson Co., N. Y. Tree vigorous, an early and gi'eat 
bearer. Fruit medium size, round, regular. Stalk set in a deep 
cavity. Calyx small, closed, in a deep smooth basin. Skin 
smooth, greenish yellow, marbled with red and russet on the 
Bunny side, running into broken stripes toward the shaded side. 
Flesh crisp, juicy, tender, mild, sub-acid, rich and excellent. 
October to February (Hort.) 

Jenkins. 
Originated with John M. Jeidcins, Montgomery Co., Pa. 
Fruit small, roundish, ovate, red interspersed with numerous 
large white dots on yellowish ground. Stem more than hali 
an inch long, slender. Cavity deep, rather wide, sometimea 
russeted. Calyx closed; basin deep, open, furrowed. Flesh 
wliite, tender, fine texture, juicy. Flavour agreeably saccha- 
rine, exceedingly pleasant and aromatic. Quality " very good" 
if not " best." The Jenkins is one of those delicious little apples 
peculiarly fitted for the table at evening entertainments. Janu- 
ary to March. (W. D. Brincklc.) 

Jersey Sweeting. 
A very popular apple in the middle States, where it is i ot 



THE APPLE. 157 

only higlily valued for tlie dessert, but, owing to its saccharine 
quality, it is also planted largely for the fattening of swine. 

Fruit medium size, roundish-ovate, tapering to the eye. The 
calyx is small, closed, very slightly sunk, in a small plaited basin. 
Stalk half an inch long, in a rather narrow cavity. Skin thin, 
greenish yellow, washed and streaked, and often entirely 
covered with stripes of pale and dull red. Flesh white, fine 
grained, and exceedingly juicy, tender, sweet, and sprightly. 
"Young wood stout, and short jointed. This apple commences 
maturing about the last of August, and continues ripening till 
frost. 

Jewett's Fine Red. 
Nodhead. 

Origin, New Hampshire, of moderate growth, and productive, 
requires high culture to produce fair fruit. 

Fruit medium, oblate. Skin greenish white, striped and 
shaded with crimson. Stem short, inserted in a broad deep 
cavity. Calyx firmly closed, in an exceedingly small basin. 
Flesh tender, juicy, with a very pleasant, sprightly, almost sweet 
flavour. November to February. 

Jewett's Best. 

Origin, farm of S. W. Jewett, Weybridge, Vt., same habit aa 
Rhode Island Greening. 

Fruit large, oblate or nearly globular, irregular. Skin 
greenish, mostly shaded with deep red. Stem short, inserted in a 
large cavity. Calyx closed, set in a very small basin. Flesh 
yellowish, juicy, almost melting, with a very pleasant, rich, sub- 
acid flavour. December to February. 

John's Sweet. 

Origin, Lyndsboro, New Hampshire, a good grower, some- 
what straggling, a prolific bearer. 

Fruit medium, oblong or conic. Skin whitish yellow, sprin- 
kled, striped, and splashed with red. Stem short, inserted in a 
narrow cavity, surrounded by russet.' Calyx closed, set in an 
abrupt basin. Flesh juicy, tender, with a sweet peculiar flavour. 
January to May. 

Johnson. 

Origin, Brookfield, Conn. A strong, upright gi-ower, and a 
good bearer. 

Fruit above medium, roundish, conic. Skin smooth, striped 
with red on a yellow ground, dark red in the sun. Stem of me- 
dium length, in a large cavity. Calyx closed, in an abrupt basiik 



158 THE APPtK. 

Flesh remarkably tender, crisp and juicy, with a brisk, sweet 
flavour, very soon becomes mealy, after ripening. Middle of 
August to middle of September. 

John Carter. 

Origin uncertain, grown in Connecticut. Tree vigorous and 
proviuctive. 

Fruit large, roundish, conic, angular. Skin yellow, marbled, 
striped and splashed with crimson. Stem short, set in a large 
cavity. Calyx closed, segments long, basin deep, slightly corru- 
gated. Flesh white, tender, juicy, with a mild, sub-acid flavour. 
September. 

Julian. 
Juling. 

A Southern fruit of uncertain origin. 

Fruit medium, roundish, tapering somewhat to the eye, rather 
one-sided. Calyx small, in a narrow basin. Stem short, in a mo- 
derate cavity. Skin thin, yellowish white, striped and marked with 
carmine, of a beautiful waxen appearance, sprinkled sparingly 
with whitish dots. Flesh white, tender, juicy, and fine flavoured, 
indeed the finest summer apple known North and South. 
Middle of July in Georgia. (White's Gard.) 

Kaighn's Spitzeneurgh. 

Red Pearmain. Red Spitzenburg. 

Fruit rather large, oblong oval, approaching conic. Skin 
whitish yellow, mostly shaded and striped with red, and thickly 
sprinkled with minute dots. Stalk of medium length, inserted 
in a deep open cavity. Calyx closed, segments long, set in a 
rather narrow abrupt basin, slightly corrugated. Flesh yellowish, 
coarse, crisp, juicy, with a pleasant, sub-acid flavour. November 
to January. 

Kane. 

Cane. Cain. 

Origin, Kent Co., Delaware. Tree moderately vigorous, 
upright, a beautiful little apple of pleasant flavour. 

Fruit small, oblate, slightly conic, regular. Skin whitish yel- 
low, waxen, beautifully shaded and lightly striped with fine 
crimson. Flesh whitish, juicy, crisp, with a pleasant flavour. 
October, November. 

Keswick Codlin. Thom. Lind. 

A noted English cookmg apple, which may be gathered foi 
tarts as early as the month of June, and continues in use till 
November. It i-s a great bearer and a vigorous tree. 



THE APPLE. 159 

Fruit a little above the middle size, ratliei conical, witli a few 
obscure ribs. Stalk short and deeply set. Calyx rather large. 
Skin greenish yellow, washed with a faint blush on one sidei 
Flesh yellowish white, juicy, with a pleasant acid flavour. 

Keiser. 
Eed Seek-no-further. 

An old variety much grown in Jefferson Co., Ohio, and highly 
prized, growth of tree like Eambo. 

Fruit medium, roundish, oblate, slightly oblique, angular. 
Skin pale yellow, shaded with red, indistinctly striped and 
ihickly sprinkled with large greyish dots. Stalk short, inserted 
in a large cavity. Calyx small, closed, in a broad, shallow, cor- 
rugated basin. Flesh yellowish, not very juicy, but mild sub 
acid. November to February. 

Another Red Seek-no-further, received from Samuel Miller, 
near Lebanon, Pa., distinct, and a universal favourite there. 
December to April. 

Keim. 

Ongm, Berks Co., Pa. 

Fruit small to medium, oblong oval. Skin light waxen yel- 
low, thickly sprinkled with light russet dots. Stalk long, slen- 
der, in a very small, round, peculiar cavity. Calyx closed, basin 
shallow and uneven. Flesh white, tender, crisp, with a fine, 
brisk, delicate aromatic flavour. Very good. December 
to March. 

Kelsey. 
Origin, Berks County, Pa., on the premises of John Kelsey. 
Size medium, roundish, oblate, sometimes inclining to conical. 
Skin greenish yellow, with occasionally a faint blush and nume- 
rous grey dots. Stem short, inserted in a deep, moderately open 
cavity. Calyx closed, set in a very shallow, plaited basin. Flesh 
tender, fine texture, greenish white. Flavour mild, and exceed- 
ingly pleasant, fragrant aroma. Quality very good. March, 
(W. D. Brinckle.) 

Kentish Fill-Basket. Thomp. Lind. Ron. 

Potter's Large Seedling. Eon. 
Lady de Grey'a. 

An immense English fruit, properly named, and much admired 
by those who like great size and beauty of appearance. The 
flavour is tolerable, and it is an excellent cooking apple. The 
tree grows strongly, and bears well. 

Fmit very large — frequently four and a half inches in dia- 
meter, roundish, slightly ribbed or irregular. Skin smooth. 



160 THE APPLE. 

yellowisli green, in the sliade, but pale yellow in the sun, with 
a brownish red blush on the sunny side; slightly streaked oi 
spotted with darker red. Flesh tender, juicy, with a sub-acid, 
sprightly flavour. October to January. 

Kentucky Apple. 

Of unknown origin and probably a local name, an early and 
abundaut bearer, large and very uniform, oblong, conical, color 
green, marbled and mottled, with dull red in the sun, with irre- 
gular greenish splashes or specks. Cavity narrow, acuminate. 
Calyx large, in a narrow abrupt basin. Flesh not very fine, but 
juicy, very tender, with a very agreeable, sub-acid flavour. Very 
good. Nearly equal to Gravenstein. (T. McWhorter's, Ms.) 

KiRKBRIDGE WhITE. 

Tree of rather slow growth, an early and abundant bearer. 

Fruit below medium, oblong, ovate, very irregular, ribbed. 
Skin yellowish white. Stalk short and small, in a narrow 
cavity. Calyx small and closed, segments long, reflexed, basin 
narrow. Flesh white, tender, juicy, sub-acid, ripe soon after 
early harvest, and continues in use four or five weeks ; popular 
iu some sections of the West. 




Klaproih. 
Klaproth. 

Tliis beautiful apple, a native of Lancaster County, Pa., (on 
the farm of Mr. Brennaman), was brought into notice by Dr. J, 
K. Eshleman of Downingtown, Pa, and promises to be an excel 
lent fruit, especially for market purposes. Bears carriage remark 



THE APPLE. 161 

ably well, a most prolific hearer and vigorous grower; we giva 
the Dr.'s description. Size medium, form oblate. Skin greenish 
yellow, streaked and stained with red, deepened on the sunny 
side, dotted all over with light specks and occasional russet 
spots, near the stalk, which is short and inserted in a smooth 
deep cavity. Calyx small and closed, segments reflexed, set in a 
wide, regular, and well formed basin. Flesh white, very crisp, 
juicy, tender, and pleasant sub-acid flavour, and until quite ripe 
acid predominates. August to October. 

Krowser. 

Origin, Berks County, Pa., where it is exceedingly popular. 
Tree, a handsome grower and an abundant bearer. 

Fruit medium, roundish, conic. Colour whitish yellow, striped 
and splashed with carmine. Stalk rather short, inserted in a 
medium cavity. Calyx closed, basin small and corrugated. Flesh 
white, tender, mild, sub-acid flavour. December, March. 

Ketchum's Favourite. 

Origin, farm of Mr, Ketchum in Sudbury, Vt. Tree vigoroua 
and productive. 

Fruit medium, irregularly oval, inclining to conic. Skin 
light waxen yellow, slightly shaded Avitli rosy blush, irregularly 
sprinkled with carmine dots. Stalk of medium length, inserted 
in a narrow cavity, surrounded by russet. Calyx closed, basin 
deep and narrow. Flesh white, with a very mild, rich, and ex- 
cellent flavour. September to January. 

Lady Healy's Nonsuch. 

Fruit medium, roundish, oblate. Skin light waxen yellow. 
Stalk short and stout, cavity large. Calyx closed, basin medium, 
corrugated. Flesh rather firm, with a pleasant slightly aromatic 
flavour. September. 

liAKE. 

Orig-in, D. C. Eichmond, Sandusky, 0. Ti'ee of strong up- 
right growth, productive. 

Fruit scarcely of medium size, round, ovate, conical. Skin 
yellow, striped and shaded with deep red. Flesh tender, juicy, 
ricli, pleasant sub-acid. Ripe September and October. (Rich- 
mond, Ms.) 

Land ON. 

Origin uncertain, found on the fann of Buel Landon, Grand 
[sle, Vermont, and by him introduced to notice. Tree vigorous, 
with low spreading branches, and bears moderately every year. 



162 THE APPLE. 



Fruit inodium, roundish, inclining to conic. Skin yellow, 
mottled and shaded with red or deep crimson, and covered with 
numerous giayish dots. Stalk short, cavity large, surrounded 




.,..,:: ::^^^r-v^ 



Landon. 

by russet. Calyx open, basin corrugated and shallow. Flesh 
yellowish, firm, crisp, juicy, with a rich, mild^ sub-acid flavour, 
aromatic. Very good. February to May. 

Lane's Red Streak. 

Origin, orchard of Mr. Lane, Edgar County, Illinois. Tree 
of moderate growth. 

Fruit large, round, conical, regular. Colour yellow, with very 
fine short stripes, and specks of bright red, beautiful. Flesh 
white, fine, tender, pleasant, sub-acid, of fair quality. October. 
(McWhorter.) 

Lane's Sweet. 

Origin, Hingham, Mass. Tree vigorous and productive. 

Fruit medium, oblate, slightly conic. Skin fine, yellow, with 
a sunny cheek. Stem short, cavity large, russeted. Caljoc 
close(i, basin small, open. Flesh yellowish, not very tender 
juicy, sweet, aromatic. November to March. 

Landrum. 

A southern variety, sent us by W. N. White, Athens, Georgia. 
Fruit medium, conic, regular. Skin deep crimson, thickly 



THE APPLE. 163 

sprinkled with large white dots. Stalk of medium length, ra 
ther slender, set in a deep, acute cavity, surrounded by russet. 
Calyx very small, closed, basin small, slightly corrugated. 
Flesh yellowish, rather coarse, crisp, tender, juicy, with a rich, 
saccharine, vinous flavour. Octobers—November. 

Large Striped Winter Pearmain. 

Striped Sweet Pippin. 

Origin unknown, supposed to b^ Kentucky, grown at the 
south and west. A vigorous grower, and very productive. 

Fruit large, roundish, inclining to oblate, angular and irre- 
gular. Skin yellow, striped, splashed and shaded with crimson. 
Stalk short and small, inserted in a large cavity surrounded by 
russet. Calyx small,, closed, set in a broad uneven basin. Flesh 
yellow, juicy, crisp, tender, with a very mild, rich, pleasant fla- 
vour, scarcely sub-acid. October to January. 

Late Strawberry. 
Autumn Strawberry. 

Tree vigorous, upright. A regular bearer. 

Fruit medium, roundish, slightly conical, sometimes faintly 
ribbed ; nearly whole surface with small broken streaks of light 
and dark red. Stalk slender, about an inch long. Basin ribbed. 
Flesh yellowish-white, slightly fibrous, very tender, juicy, with a 
fine very agreeable sub-acid flavour. (Thomas.) 

Lacker. 
Laquier. 

Origin, Lancaster Co., Pa. 

Fruit medium, oblate, angular. Skin pale red, striped with 
crimson. Stalk short, slender, inserted in a narrow russeted 
cavity. Calyx closed, basin wide, deep, corrugated. Flesh 
white, tender, crisp, juicy, pleasant. November to March. 

Ledge Sweet. 

Origin, Portsmouth, N. H. Tree productive ; regular bearer. 

Fruit large, roundish, flattened, yellowish-green tinged with 
blush, reddish russet specks. Stem short, stout. Cavity open, 
deep. Calyx particularly closed. Basin shallow. Flesh yel« 
lowish-white ; fine, juicy, crisp, sweet. January to June. (Hov 
Mag.) 

Leland Spice. 

Leland Pippin. New York Spice. 

Origin, Shuiburne, Mass. Tree vigorous, productive, size large. 



164 THE APPLE. 

roundish. Skin yellow, nearly covered witli bright red. Stem 
short, in a narrow cavity. Calyx small, basin shallow Flesh 
yellowish, rather tendei', jiiicy, with a very rich aromatic sub-acid 
flavour, excellent for dessert or kitchen. September, October. 
(Cole.) 

Lewis. ' 

Origiu, Putnam Co, Indiana. A good grower, and produc- 
tive. 

Fruit medium, oblate, *conic. Skin yellowish, striped with 
crimson, and partially covered with thin cinnamon russet, and 
sprinkled with gray and brown dots. Stalk short, inserted in a 
deep cavity. Calyx closed or nearly so, in a moderate basin. 
Flesh yellow, compact, with a rich sub-acid flavour ; not very 
juicy. November, February. 

Leicester Sweet. 

Potter Sweet. 

Rather large, flattish, greenish yellow and dull red, tecder. 
rich, excellent, fine for dessert or baking. Winter. Tree, vigo- 
rous, not very productive. Origin, Leicester, Mass. (Cole.) 

Limber Twig. 

James River. 

An apple much cultivated South and West. Size medium 
or above, roundish oblate inclining to conic. Skin greenish 
yellow, shaded and striped with dull crimson, and sprinkled 
with light dots. Stalk of medium length, inserted in a broad, 
deep cavity, surrounded by thin, green russet. Calyx closed, 
set in a small, uneven basin. Flesh whitish, not very tender, 
juicy, with a brisk, sub-acid flavour. January, April. 

LocY. 

Globular, sometimes inclining to oblate, and sometimes ob- 
long or conic. Skin greenish, shaded and striped with dull 
red. Stalk short, inserted in a small, acute cavity. Calyx 
closed, in an open, furrowed basin. Flesh greenish, crsp, ten 
der, juicy, with a very pleasant, brisk, vinous flavour. Novem- 
ber — February. 

' Long Stem of Massachusetts. 

Origin, Massachusetts. Distinct from the Long Stem of 
Pennsylvania. Fruit medium, roundish. Skin pale yellow, 
with a dull brown cheek, covered with dots. Stalk very long 
and slender, cavity large. Cajyx large, partially open, basin 



THE APPLE. 165 

broad. Flesh white, tender, juicy, with a fine, rich, mild, sub- 
acid, aromatic flavour. September to October. 

London Sweet. 
Heicke's Winter Sweet. 

Tree upright, vigorous, a good bearer every year. 

Fruit medium or large, oblate. Skin pale yellow, with very 
slight indications of russet, a little green russet around the 
stalk, and sparsely covered with brown specks. Stalk exceedingly 
short, in a large cavity. Calyx closed, set in an abrupt, open, 
slightly uneven basin. Flesh whitish, juicy, tender, with a 
very fine, delicate, sweet flavour, slightly aromatic. Novem- 
ber to February. 

Long Island Seek-no-further. 

"Westchester Seek-no-further. Ferris. 

Origin unknown. An old variety. Tree vigorous and pro- 
ductive. Fruit large, oblate, conical. Skin yellow, striped and 
splashed with red. Flesh tender, juicy, with a sprightly sub- 
acid flavour. Very good. October to February. 

Long John. 

Red Pearmain. Long Pearmain. 

Grown in Ohio. A large, oblong, oval, nearly cylindric, 
showy fruit, that has some reputation as a market apple about 
Cincinnati. Skin whitish, shaded with red and thickly sprin- 
kled with minute dots. Stalk long and slender, in an acute 
cavity. Calyx small, nearly closed, in a round, open basin. 
Flesh yellowish, crisp, tender, sprightly sub-acid. November to 
January. 

Loudon Pippin. 

Wliite's Loudon Pippin. 

Origin, farm of Mr. White, Loudon county, Va., and much 
cultivated in that section. 

Fruit large, oblate, approaching conic, angular. Skin light 
yellow, sprinkled with a few greyish dots. Stalk short, inserted 
in a large cavity, surrounded by russet. Calyx large, open, 
basin smooth and even, rather deep. Flesh yellowish, compact, 
ttmder, juicy, rich, sub-acid. December to February. 

LoRiNG Sweet. 

Fruit medium, oblate. Skin greenish yellow, shaded with 
red and sprinkled with brown specks. Stalk very short, in a 
very large cavity. Calyx closed, basin shallow. Flesh tender, 
juicy, sweet, and rich. November to June. 



166 THE APPLE. 



Lowell. 



Orange. Greasy Pippin. 

Tallow Apple. Queen Anne. 

Origin unknown. Tree vigorous, spreading, productive. 

Fruit large, roundish, oval, or conic. Skin bright waxen 
yellow. Stalk of medium length, cavity deep, uneven, basin 
deep, abrupt, and furi'owed. Flesh whitish, with a brisk, rich 
rather acid flavour. September, October. 

Lyman's Pumpkin Swket. Ken. 
Pound Sweet. 

A. very large sweet apple, which we received from Mr. S 
Lyman, of Manchester, Conn. It is, perhaps, inferiour to the 
Jersey Sweet or the Summer Sweet Paradise for the table, but 
is a very valuable apple for baking, and deserves a place on this 
account in every orchard. The original tree of this sort is 
growing in Mr. Lyman's orchard. 

Fruit very large, roundish, more or less furrowed or ribbed, 
especially near the stalk. Skin smooth, pale green, with ob- 
scure whitish streaks near the stalk, and numerous white dots 
near the eye, sometimes becoming a little yellow ne.\t the sun. 
Stalk short, deeply sunk in a narrow cavity. Calyx rather 
small, set in an abruptly sunk, rather irregular basin. Flesh 
white, very sweet, rich, and tender, but not very juicy. Sep- 
tember to December. 

There is another Pumpkin Sweet known in this State, which 
is oblong or pearmain-shaped, striped with yellow and red, and 
ripens in August and September ; a second rate apple. 

Lyman's Large Summer. 

Large Yellow Summer. Ken. 

A large and handsome American fruit, introduced to notice 
by Mr. S. Lyman, of Manchester, Conn. The bearing trees are 
easily recognized by their long and drooping branches, which 
are almost wholly without fruit spurs, but bear in clusters at 
their extremities. They bear poorly until the tree attains con- 
piderable size, when it yields excellent crops. Fruit quite large, 
roundish, flattened at the ends. Skin smooth, pale yellow. 
Flesh yellow, tender, sub-acid, rich, and high flavoured, and ex- 
cellent either for the table or for cooking. Last of August. 

Lyscom. Man. Ken. 

Osgood's Favourite. Matthew Stripe. 

Origin, Massachusetts. Fruit large, roundish. Skin greenish 
yellow, with a few broken stripes or splashes of red. Stalk short, 



THE APPLE. 167 

planted in a deep, round, even cavity. Calyx large, in a broad, 
plaited basin. Flesh fine grained, and exceedingly mild and 
a2;reeable in flavour. In use from September to November. 

Macomber. 

Origin, Guilford, Maine. 

Fruit full medium, oblate, angular. Skin yellowish, shaded 
and striped with red. Stalk short, cavity large. Calyx closed, 
basin large and regular. Flesh white, fine grained, tender, fla- 
vour sub-acid. December, January. 

Magnolia. 

Origin, Bolton, Mass. Growth moderate, productive. 

Fruit medium, oblate, conic. Skin yellow, beautifully striped 
and mottled with crimson. Stalk short, in a broad, uneven cavity. 
Calyx closed, basin small. Flesh white, tender, juicy, with a 
briskj aromatic flavour. October. 

Maiden's Favourite. 
Maiden's Apple. 

Origin, farm of J. G. Sickles, Stuyvesant, N. Y., from whom 
specimens were received. Its delicacy and beauty will mako 
it desirable for the amateur. Tree of rather slow growth, up- 
right slender branches, an annual and good bearer. 

Fruit medium, or below, oblong, sometimes slightly conic, 
generally cylindric, but often very obscurely angular. Skin 
whitish, or pale waxen yellow, shaded, and sometimes slightly 
mottled with crimson, and sparsely sprinkled with minute dots. 
Stalk short and small, surrounded by thin russet, in a deep, 
uniform cavity. Calyx firmly closed, with persistent recurved 
segments, in a basin slightly corrugated, deep, abrupt, round, and 
open. Flesh whitish, tender, crisp, with a pleasant, very deli 
cate, vinous flavour. December to February. 

Maiden's Blush. Coxe. Thomp. 

A remarkably beautiful apple, a native of New-Jersey, and 
first described by Coxe. It begins to ripen about the 20th of 
August, and continues until the last of October. It has all the 
beauty of colour of the pretty little Lady Apple, and is much 
cultivated and admired both for the table and for cooking. It 
is also very highly esteemed for drying. 

Fruit medium sized, flat, and quite smooth and fair. Skin 
thin, clear, lemon yellow, with a coloured cheek, sometimes 
delicately tinted like a blush, and in others with a brilliant red. 
Stalk short, planted in a rather wide, deep hollow. Basis 



THE APPLE. 



moderately depressed. Calyx closed. Flesh white, tender 
sprightly, with a pleasant, sub-acid flavour. The fruit is ver- 




Maiden's Blush. 

light. This variety forms a handsome, rapid growing tree, with 
a tine spreading head, and bears large crops. 

Major. 

Originated with Major Samuel McMahon, Northumberland 
Co., Pennsylvania. Size large, roundish, red, sometimes blend- 
ed with yellow on the shaded side. Stem variable in length. 
Cavity rather wide, moderately deep. Basin uneven, shallow. 
Flesh yellowish, crisp. Flavour pleasant, agreeably saccharine. 
Very good. (Ad. Int. Rept.) 

Mela Carle. Thomp. Lind. 

Pomme Finale. Charles Apple. 
Mela di Carlo. Mela Carla. 
Pomme de Charles. 

The Male Carle is the most celebrated of all apples in Italy 
and the south of Europe, whence it comes. Here or in New- 
England, it does not always attain perfection, but south of New- 
York it becomes beautiful and fine, as it needs a warm and dry 
soil. Has proved good south. 

Fruit of medium size, very regularly shaped, and a little nar- 
rower towards the eye. Skin smooth, with a delicate, waxen 
appearance, pale lemon yellow in the shade, with a brilliant 
crimson cheek next the sun, the two colours often joining in 



THE APPLE. 169 

Birong contrast. Flesli white, not very juicy, but tender, and 
with a delicate, slightly rose-perfumed flavour. September to 
January. 

Mansfield Russet. 

Brought into notice by Dr. Joseph Mansfield of Groton, Mas- 
fiachusetts. Tree vigorous and very productive. Fruit small, 
oblong, inclining to conic. Skin cinnamon russet. Stem long, 
inserted in a deep, furrowed cavity. Calyx partially closed, set 
in an open basin. Flesh not very juicy, rich, aromatic, saccha- 
rine, vinous Keeps till April or May. 

Manomet. 

Horse Block. Manomet Sweet. 

Origin, Plymouth, Massachusetts. Tree vigorous and pro- 
ductive. Fruit medium, roundish. Skin fine yellow with a 
richly shaded cheek. Stalk rather slender, inserted in a shal- 
low cavity slightly surrounded by russet. Calyx closed, basin 
shallow, corrugated. Flesh tender, juicy, sweet and rich. Au- 
gust, September. 

Marks. 

Origin, Berks Co., Pennsylvania, on the lands of Mr. Klinger. 
Tree vigorous, upright, productive. Fruit medium size, round- 
ish, tapering slightly to the crown, somewhat angular. Skin 
yellowish white with a few russet dots, and nearly covered with 
a faint orange blush. Stem- half an inch long, rather stout, ca- 
vity narrow, deep, acuminate. Calyx small, closed, basin nar- 
row, rather deep, slightly russeted. Flesh whitish, tender, fine 
\exture, delicatel)' perfumed. Quality " veiy good " if not 
'best." January to March. (Ad. Int. Rep.) 

Maria Bush. 

Origin, Lancaster Co., Pennsylvania. A healthy grower and 
good bearer. Fruit large, roundish, oblate. Skin yellow shad- 
ed, striped and splashed with red, and thinly sprinkled with 
russet dots. Stem slender, cavity large, basin abrupt and open. 
Flesh white, very tender, juicy, subacid. October, November. 

Marston's Red Winter. 

We received this beautiful apple from Nathan Norton, of 
Greenland, N. H., who says the original tree is over 100 years 
old and still standing in that town. Tree hardy, of mode- 
rate growth. Great bearer and keeps as well as Baldwin, and 
by many preferred to that variety, and is a popular fruit in that 
neighbourhood. Fruit above medium size, oblong-oval, incline 

8 



170 THK APPLK. 



ing to ovate. Stem f of an inch long, rather slender, in a nar- 
row, deep, compressed, slightly russeted cavity — somet>«a«a 




MarstorCs Red Winter. 

with a lip. Calyx partially closed, segments long, in a ceep 
corrngated basin. Colour whitish yellow, shaded and striped 
with bright red and crimson, thickly sprinkled with minute 
dots. Flesh whitish yellow, very juicy, tender, sprightly sub- 
acid flavour. December to March. 

Maverack's Swee% 

Kaised by Dr. Maverack, Pendleton District, S. Carolina. 
Fruit large, roundish oblate, angular. Skin yellow, mostly 
shaded with crimson, and sprinkled with light grey or greenish 
dots. Stalk short, inserted in a large cavity surrounded by 
russet. Calyx open, set in a deep, irregular basin. Flesh rich, 
pleasant, vinous, saccharine. 

McAfee's Nonsuch. 

Originated at McAfee's old Fort in Kentucky. Good grow- 
er, very productive. Fruit large, globular, inclining to oblate. 
Skin yellowish green, shaded and striped with crimson and co- 
vered with a thin bloom. Stem short, inserted in a large cavi- 
ty. Calvv closed set in a small basin. Flesh whitish, solid. 



THE APPLE. 17] 

crisp, tender, juicy, with a very agreeable, sub-acid flavour. 
December, February. 

McHenry. 

Origin, Elizabetbtown, Hamilton, Co., Ohio, farm of Major 
McHenry. Growth upright and free, moderately productive 
Colour and quality similar to American Summer Pearmaiu. 
September to December. (Jackson.) 

Meach. 

From J. M, Ketchum, Brandon, Vermont. 

Fruit large, roundish, slightly conic. Skin greenish yellow, 
striped and mottled with light red, and sprinkled with brown 
dots. Stalk long, rather slender, set in a pretty large cavity. 
Calyx closed in a corrugated basin. Flesh yellowish, rather fine, 
juicy, rich, mild, sub-acid, aromatic. October, November. 

Meigs. 

Fruit large, regular, oblong, narrowing to the eye, some 
times slightly ribbed. Skin yellow, but mostly concealed Avith 
a marbling of red and sprinkled with prominent yellow dots. 
Calyx small and closed, set in a narrow basin. Stem very short, 
thick, in a narrow deep cavity. Flesh yellowish white, tender, 
juicy, with a rich slightly sub-acid flavour. Autumn. (White's 
Gard.) 

Meister. 

From Berks Co., Pa. Size below medium, roundish, conical. 
Skin greenish yellow, striped with red, with numerous white 
spots, and russet dots. Stem nearly half an inch long, insert 
ed in a wide moderately deep cavity. Calyx small, closed, set 
in a narrow, shallow basin. Flesh tender. Flavour sprightly and 
pleasant. Quality " very good." October. (Int. Kep.) 

Melt in the Mouth. 
Origin, Chester Co., Pa. Fruit medium or rather below, 
oblate, slightly conic. Skin deep red on a green ground, with a 
few small white dots. Stalk long, very slender, curved, in a 
small cavity. Calyx closed, in a rather abrupt basin. Flesh 
white, tender, juicy, with a mild, rather rich, pleasant sub-acid 
flavour, somewhat resembling summer Pearmain. September 
to November. 

Mexico. 

Origin, Canterbury, Conn. Tree of moderate growth, produc- 
tive, hardy even in Maine. Fruit medium, roundish. Skin 



172 THE APPLE. 

bright crimson, striped with vciy dark red, a little yellow in the 
Bhade with a few large light dots. Stalk large and long, cavity 
broad, shallow, russcted. Calyx rather large in a narrow basin. 
Flesh whitish, stained with red, tender, rather jnicy, with a fine 
high flavour, handsome and excellent. September. (Cole.) 

Michael Henry Pippin. Coxe. Thomp. 

Rariton Sweet ? 

A New Jersey fruit, a native of Monmouth county, first 
de&::ribed by Coxe, and highly esteemed in many parts of the 
Middle States. Fruit of medium size, roundish, oblong or 
ovate, narrowing to the eye, smooth, and, when first picked, of a 
dull green, resembling slightly the Newtown Pippin. Skin, 
when ripe, of a lively yellowish green. Stalk short and rather 
thick. Calyx set in a narrow basin. Flesh yellow, very tender, 
juicy, with a peculiar sweet flavour. The tree forms a very 
upright head, with pretty strong shoots. November to March. 

Middle. 

Mittle. 

Origin, Herkimer, N. Y. A moderate grower, not very pro- 
ductive. Fruit medium or below oval, inclining to conic. Skin 
greenish yellow. Stem long, slender, in an acute cavity. Calyx 
closed, in a small corrugated basin. Flesh white, tender, juicy, 
with a brisk, rich, very mild, sub-acid flavour, slightly aromatic. 
December, February. 

Mifflin King. 

Origin, farm of Mr. Koffman, Mifilin Co., Pa. Fruit small, 
colour of Eambo, perhaps a trifle more red. Fruit oblong. 
Flesh remarkably tender, juicy, and pleasant, first rate. Oc- 
tober to December. (Trans. A. P. S.) 

Miller. 

Origm, Berks Co., Pa. Moderately vigorous, very productive. 
Fruit large, globular, inclining to oblong. Skin yellowish green 
shaded with red, and a bright cheek. Stem very short and 
thick, in a deep narrow cavity. Calyx nearly closed ; basin 
small. Flesh white, juicy, crisp, tender. Flavour mild, sub-acid, 
veiy pleasant, core large, November. 

Miller Apple. 

Supposed to be a seedling and brought to notice by James O 
Miller, Montgomery, Orange Co., N. Y. Tree vigorous and pro 
iluctive. 



THE APPLE. 173 

Fruit rather large, oval or conic. Skin yellow, striped with 
red. Stalk short, inserted in a deep large cavity. Calyx open, 
in abroad uneven basin. Flesh yellow, tender, juicy, with a 
rather mild, rich, pleasant flavour. September, October. 

Minister. Man. Ken. 

A New England variety, introduced to notice by the late R. 
Manning. It originated on the farm of Mr, Saunders, Rowley, 
Mass. ;, but was first exhibited to Mr. M. by a minister — the 
Rev. Dr. Spring, of Newburyport, whence its name. Mr. Man- 
ning recommended it, but it has not become popular. 

Fruit large, oblong, tapering, to the eye, around which are a 
• few furrows — and resembling the Yellow Belle-Fleur in outline 
Skin striped and splashed near the stalk, with bright red on a 
greenish yellow ground. Stalk an inch long, slender, curved to 
one side, and pretty deeply inserted. Calyx small, closed, 
inserted in a very narrow, plaited or furrowed basin. Flesh yel 
lowish white, very tender, with a somewhat acid, but very 
agreeable flavour. October to February. 

Molasses. 

Supposed to be a native of North Carolina. Tree upright, 
vigorous, and hardy. 

Fruit medium, oblate, angular. Skin thick, rough, greenish 
yellow, shaded with dull pale crimson, thickly covered with 
large crimson or lilac dots, and dull lilac bloom. Stalk long 
and slender, inserted in a large cavity. Calyx closed, basin very 
shallow. Flesh yellow and exceedingly sweet. January to 
April. 

Monk's Favourite. 

From Randolph Co., Indiana. Tree very thrifty, an annual 
bearer. 

Fruit large, roundish, angular, slightly flattened, yellow mot- 
tled, striped and splashed with dark red, grey russet dots. Stem 
short, cavity open, regular. Calyx small, basin broad, furrows 
obscure. Flesh yellowish white, tender, sub-acid, very good. 
December to June. (Elliott.) 

Moore's Greening. 

Raised by R. Moore, of South ington, Conn., very produc- 
tive. 

Fruit medium, globular, inclining to oblong or conic. Skin 
greenish yellow, sometimes with a slight blush. Stem small in- 
serted in a moderate cavity. Calyx closed, basin very shallow. 
Flesh A^hite, juicy tender, with a brisk, vinous flavour. De- 
cember, March. 



11 A THE APPLE. 



Moses Wood. 



Origin, Wintlirop, Maine. 

Fruit medium, roundish. Skin yellow, striped witli red, 
cavity and basin shallow. Flesh white, tender, juicy, flavour 
pleasant, sub-acid. September, October. (Me. P. S. Kept.) 

, Mouse Apple. 

Moose Apple. 

Origin, Ulster Co., N. Y. Tree vigorous and productive. 

Fruit, in weight, light; in size, large, romidish-oblong, oi 
Blightly conical. Skin pale greenish yellow, with a brownish 
blush on one side, and a few scattered, russety grey dots. Stalk 
three-fourths of an inch long, rather slender, not deeply inserted. 
Calyx closed, and set in a narrow basin, slightly plaited, at the 
bottom. Flesh very white and fine grained, and moderately 
juicy, with a sprightly, delicate, and faintly perfumed flavour. 

MuNsoN Sweet. 

Orange Sweet. Ray Apple. 
Meachem Sweet. 

Origin uncertain, probably Massachusetts. Tree vigorous, 
spreading, an annual and abundant bearer. 

Fruit medium, oblate. Skin pale yellow, sometimes with a 
blush, stem short, cavity large. Calyx closed, basin small, 
Flesh yellowish, tender, juicy, sweet. September to February. 

Morrison's Red. 

Origin, supposed to be a native of Medfield, Mass., on the farm 
of Mr. Fisher, vigorous and productive. 

Fruit medium, conic, angular. Skin light yellow, shaded and 
obscurely striped with deep red. Stalk veiy short, stout, cavity 
small. Calyx closed, in a very small basin. Flesh tender, crisp, 
with a very mild, pleasant, peculiar flavour. November to 
March, 

Nantehalee. 

Maiden's Bosom. 

Origin, Alabama, introduced by Dr. W. 0. Baldwin, of Mont- 
gomery. 

In size large, in shape quite conical, and deeply ribbed, in 
colour a beautiful pale waxen yellow. Stem three-fourths 
of an inch long, in a narrow, deep cavity. Calyx rather 
large, basin deep, very much ribbed. Flesh white, juicj^, and 
pleasant. Middle of J-ily to first of August. (J. Van Beuren, 
MS.) 



THE APPLE. 176 



Ne Plus Ultra. 

Specimens received from Wm. N. White, of Athens, Ga.,* a 
beautiful fruit. 

Fruit very large, oblate, angular. Skin yellowish, mostly 
shaded with deep crimson, and thickly sprinkled with large, 
lightish dots. Stalk very short, inserted in a very large cavity, 
surrounded by russet. Calyx open, in a broad, deep, corrugated 
basin, which has a downy lining. Flesh white, very tender, fine 
grained, for a* large apple, with ;i very refreshing, vinous flavour; 
an excellent fruit. October, November. 

This has proved to be Equinetely, page 139. 

Nequassa. 

Origin, Franklin, Macon Co., North Carolina. 

Fruit large, oblate, colour yellow striped with red. Stem of 
moderate length, inserted in a large, open cavity, basin smootJ", 
and open. Flesh white and very sweet. November to Janu- 
ary. (J. Van Beuren's MS.) 

Neversink. 

Origin, Berks Co., Pa. 

Fruit large, roundish, exterior of an exceedingly beautiful 
waxen orange-yellow colour, with a few russet dots, and a deli- 
cately striped and richly mottled carmine cheek. Stem very 
short and rather stout, cavity narrow, acuminate, shallow. 
Calyx large, basin deep, rather wide furrowed. Flesh yellowish; 
somewhat tough, owing probably to the fruit being much shri- 
velled, flavour approaching that of the Pine-apple quality, " very 
fi^ood." December to April. (Ad. Int. Rep.) 

NiCKAJACK. 
"Wonder (incorrectly.) Summerour. 

Origin, Macon Co., North Carolina, introduced by Silas Mc- 
Dowell, of Franklin. Tree of a rambling habit, very vigorous 
a constant and prolific bearer. 

Fruit large, roundish, somewhat flattened at base and crown 
Skin yellowish, shaded, striped and splashed with crimson, and 
sprinkled with lightish dots. Stalk medium, inserted in a round, 
rather deep cavity. Calyx large, open, set in a rather broad 

* Some of the new Southern winter apples are of surpassing quality, 
caused, doubtless, by the more complete elaboration of their juice during 
Uieir warm and lengthened season. 



I 76 THE APPLE. 

furrowed basin. Flesh yellow, tender, crisp, juicy, with a fine, 
rich, sub-acid flavour. November to April. 



^yVOLAA/v^ 



MclMJack. 

Newark King. Coxe. Thomp. 

Hinckmay. 

A New-Jersey fruit, of medium size, conical or Pearmain« 
shaped, and of handsome appearance. Skin smooth, red, with 
a few yellow streaks and dots, on a greenish yellow ground. 
Calyx set in a narrow basin. Flesh tender, with a rather rich, 
pleasant flavour. The tree is spreading, and bears well. No- 
vember to February. 

Newark Pippin. Coxe. 

Yellow P^pS, f ^f^'^'"'^^ American gardens. 

A handsome and excellent early winter variety, easily known 
by the crooked, irregular growth of the tree, and the drooping 
habit of the branches. Not profitable. 

Fruit rather large, roundish-oblong, regularly formed. Skin 
greenish yellow, becoming a fine yellow when fully ripe, with 
clusters of small black dots, and rarely a very faint blush. 
Calyx in a regular and rather deep basin. Stalk moderately 



THE APPLE. 177 

long, and deeply inserted. Flesh yellow, tender, very rich, 
juicy, and high flavoured. November to February. 

NoRPHERN Sweet. 
Northern Golden Sweet. Golden Sweet. 

Origin unknown, supposed to be Vermont. Tree healthy 
and productive, but needs high culture for the perfect develop- 
ment of the whole crop. 

Fruit above medium, roundish, conic, angular. Skin oily 
yellow, sometimes with a blush. Stem rather long, in a mo- 
derate cavity. Calyx small, and closed in a narrow, abrupt, 
corrugated basin. Flesh white, tender, juicy, sweet, rich, and 
excellent. September, October. 

Oconee Greening. 

Origin, banks of the Oconee river, a little below Athens, Ga. 
Fruit very large, roundish, flattened. Skin yellow, a little 
brownish in the sun, russet about the stem, with a few scat- 
tered russet dots. Calyx open, in a shallow, slightly-furrowed 
basin. Stalk very short, in a rather regular, deep cavity. 
Flesh yellowish, fine-grained, crisp, abounding in a delightful 
aromatic, lively, sub-acid juice, quality, " best." — (Ad. Int. Rept., 
Ga. H. Sc.) 

Ohio Red Streak. 

Originated with James Mansfield, Jeff'erson Co., Ohio. Growth 
vigorous, upright. Fruit medium, oblate. Skin yellow, sha- 
ded, splashed, and striped with red. Stalk short, cavity large, 
russeted. Calyx large, closed, basin shallow, uneven. Flesh 
rather compact, juicy, rich, sub-acid. January to April. 

Old English Codlin. Thomp. 

English Codlin. Coxe. Lind. Ray. 
Trenton Early ? 

A large and fair cooking apple, in use from July to No- 
vember. Fruit generally above medium size, oblong or conical, 
and a little irregular. Skin clear lemon yellow, with a faint 
blush next the sun. Stalk stout and short. Flesh white, 
tender, and of a rather pleasant, sub-acid flavour. Much 
esteemed for cooking, ripens gradually upon the tree. The 
trees are very vigorous and fruitful. 

Old House. 

From the premises of John Cauffman, Bucks Co., Pa. Size 
medium, oblate, inclining to ob.-conic. Skin yellow, with a 
blush. Stem short, in a moderately wide, not very deep cavity. 

8* 



1V8 THE APPLE. 

Calyx medium, closed, set in a wide, deep basin. Flesh tendeij 
fine texture, juicy, flavour agreeable, aromatic ; very good, if not 
best. December. (W. D. Briuckle.) 

Osceola. 

Origin, Putnam Co., Indiana. Tree vigorous. ?ruit medium, 
or above, roundish, obliquely flattened, angular. Skin yellowish, 
mostly shaded with red, much sprinkled with small raised 
dots, and covered with a thin bloom. Stalk short and small, 
in a large, russeted cavity. Calyx open, or partially closed, in a 
deep, regular basin. Flesh yellowish, solid, crisp, juicy, mild, 
sub-acid, " very good." June to March. This somewhat 
resembles the Newtown Spitzenburgh, or N. Y. Vandevere, and 
perhaps equals that variety. Specimens from Reuben Kagan. 

Orange Apple. 

Of New Jersey origin. A vigorous grower, and moderately 
productive. 

Fruit above medium, roundish, oblate. Skin orange yellow, 
■with a few grey dots, and sometimes patches of russet. Stalk 
short, in a large cavity. Calyx closed. Basin moderate. Flesh 
yellow, juicy, sub-acid, pleasant. September, October, 

Orndore. 

Raised by Henry Orndorf, Putnam, Muskingum Co., Ohio. 

Fruit medium, roundish, slightly angular. Skin lemon yellow, 
rich red blush in the sun, with a few stripes and blotches of red. 
Stem slender, cavity and basin deep. Calyx open. Flesh yel- 
lowish, juicy, crisp, tender, sub-acid, nearly best. October, No- 
ember. (Elliott.) 

Orne's Early. 

A foreign variety. 

Fruit rather large, somewhat angular. Skin yellow, slightly 
russeted. Flesh white, tender, juicy, with a pleasant vinous 
flavour. September, October. 

Paradise, Winter Sweet. 

The Winter Sweet Paradise, is a very productive and excel- 
lent orchard fruit, always fair, and of fine appearance. We 
received it some years ago, along with the Summer Sweet Para- 
dise, from Mr. Garber, of Columbia, Pa., and consider it a native 
fruit. 

Fruit rather large, regularly formed, roundish. Skin fair and 
smooth, dull green when picked, with a brownish blush, becon> 



THE APPLE. 179 

mg a little paler at maturity. Stalk short, set in a round cavity. 
Calyx small, basin shallow and narrow. Flesh Avhite, fine grained, 
juicy, sweet, sprightly, and very good. November to March. 

Peach-Pond Sweet. 

This is a most excellent autumn variety, from a small village 
of this name, in Dutchess county, N. Y., which we received 
from Mr. J. R. Comstock, an extensive orchardist, near Pongh- 
keepsie. It appears well worthy of a more general dissemina- 
tion. 

Fruit of medium size, rather flat, and a little one-sided or 
angular in its form. Skin striped light red. Stalk long and 
slender. Flesh tender or very mellow, moderately juicy, with 
a very rich, sweet, and agreeable flavour. September to No- 
vember. 

People's Choice. 
Melt in the Mouth of some. 

A Pennsylvania fruit. 

Fruit medium, oblate, inclining to conic or ovate. Skin 
bright red, sometimes obscurely striped, thickly sprinkled with 
large whitish dots of peculiar appearance. Stem short and 
fleshy, inserted in a lai'ge cavity. Calyx large, segments stout, 
in a rather large round basin. Flesh yellowish, firm, juicy, 
with a brisk, rich, sub-.acid flavour, December to March. 

Phillips' Sweet. 

Originated on the farm of George Phillips, Coshocton Co., 
Ohio. Tree thrifty, upright, very productive. 

Fruit rather large, conic, obscurely five angled. Skin light 
yellow, shaded and sprinkled with red, striped with crimson, and 
thickly sprinkled witla large dots. Stalk medium, rather slender, 
inserted in a large cavity. Calyx closed, segments long, basin 
round, abrupt and open. Flesh yelloAv near the skin ; juicy, 
with a rich, brisk, sweet flavour. November to March. 

Phillippi. 

Grown by William Fisher, Berks Co., Pa. 

Fruit large, oblate, conical. Skin greenish-yellow, with nu- 
merous blotches and gTcy dots, and a blush on the exposed side. 
Stem short and slender, inserted in a wide moderately deep 
cavity. Calyx small, closed, set in a narrow superficial basin. 
Flesh tender, fine texture, juicy, fragrant. Flavour delicate and fine 
quality, "very good " or "best." January. (W. D. Brinckle.) 



180 THE APPLE. 

PiCKMAN. 

Origin, Mass. 

Fruit medium, roundish, oblate. Skin yellow, with scnttertd 
shades of russet, and small russet specks. Stem short, cavity 
acuminate. Calyx large, half closed. Flesh yellowisJi-white, 
crisp, sharp acid, valuable for cooking. January, April. (Hov 
iiag.) 

Pink Sweeting. 

Originated with William Keller, Cumberland Co., Pa. 

Tree vigorous, spreading, producing enormous crops. Frui< 
small, greenish, nearly covered with bright red, perfect in form. 
Rich pleasant sweet flavour, and a general favourite where 
known, but think it too small for general use. September, Oc- 
tober. (David Miller Jr.— MS.) 

Pittsburgh Pippin. 

Flat Pippin. Swiss Pippin. 

Father Apple. William TelL 

Switzer Apple. 

Origin supposed to be Pittsburgh. An irregular grower, 
somewhat drooping in habit, aud generally a good bearer. 

Fruit large, oblate, slightly angular. Skin pale yellow, rarely 
with a blush, sparsely sprinkled with brown dots. Stalk short and 
small, in a large cavity, sometimes a little russeted. Calyx 
nearly closed, segments long, basin broad aud corrugated. Flesh 
whitish, juicy, tender, with a fine mild, sub-acid flavour. No- 
vember to April. A handsome Pennsylvania fruit, where it is 
much prized. Specimens received from Samuel Miller, near 
Lebanon, Pa. 

Polly Bright. 

Origin supposed to be Virginia. 

Fruit elongated, conic. Skin light yellow shaded with car- 
mine, obscurely striped. Stalk of naedium length, in an acute 
cavity, russeted. Calyx in a small, furrowed basin. Flesh tender, 
juicy, W'ith a pleasant sub-acid flavour. September, October. 

PoMME Grise. 

Pomme de cuir. Grise. Tlwmp. 
Gray Apple. Leather apple of Turic. 

A small gray apple, from Canada, probably of Swiss or French 
origin, and undoubtedly one of the finest dessei't apples for a 
northern climate. It is not a strong grower, but is a good bearer, 
and has an excellent flavour. 



THE APPLE. ]8l 

Fruit below medium size, oblate. Skin greenish, gray or cin- 
namon russet, with a iittle red towards the sun. Calyx small, set 
in a round basin. Flesh tender, rich, and high flavoured. De 
cember to February. 

Porter Spitzenburgh. 

Origin uncertain. A free grower and very productive ; now 
chiefly known in Connecticut. 

Fruit large, globular, slightly inclining to conic, angular. 
Skin red, shaded with deep crimson. Stem very short, inserted 
in a large cavity surrounded by thin russet. Calyx small, closed, 
set in an open basin. Flesh white, much stained, very compact, 
crisp, juicy, with a pleasant, brisk, sub-acid flavour. November 
k) March. 

POWNAL SpITZENBURGH, 

Fruit above medium, oblate, sometimes inclining to conic. 
Skin yellow, marbled, and striped with red. Stalk very 
short, in a deep, narrow cavity surrounded by russet. Calyx 
small, nearly closed, basin rather abrupt. Flesh yellowish, 
not very tender, with a pleasant, rather rich, sub-acid flavour. 
December to March. 

Press Eweng. 

Origin Kentucky. From J. S. Downer of Elkton. 

Tree hardy, vigorous and productive. Fruit medium, round- 
ish, flattened at base and crown, angular, slightly oblique. 
Skin yellow, shaded and striped with crimson, and thickly co- 
vered with dots, having a dark centre. Stalk medium, inserted 
in a very deep narrow cavity. Calyx closed, set in an uneven 
abrupt peculiar basin. Flesh yellowish, firm, juicy, crisp, tender, 
with a very agreeable sub-acid flavour, aromatic. February till 
April. 

Priest's Sweet. 

Blue Sweet. Molasses Sweet. 

Origin, Leominster, Massachusetts. Tree vigorous and very 
productive. Fruit medium, globular inclining to conic. Skin 
yellow, chiefly covered with dull red stripes and numerous red 
dots. Stalk short, set in a rather deep cavity. Calyx closed, 
basin small. Flesh white, fine, tender and pleasant, not very 
i'uicy — a late keeper. January to May. 

Quince. 

Origin uncertain ; first described by Coxe. Growth mode- 
rate; productive. Fruit medium to large, roundish oblate. 



182 THE APPLE. 

Skin yellow, sometimes with a blush. Flesh tender, juicy 
with a mild, sub-acid, aromatic flavour. November. 

Ragan. 

Originated with Reuben Rngan, Putnam Co., Indiana. 
Tree hardy and fruitful. Fruit medium to large, ovate, conic, 
approaching to oblong, angular. Colour marbled and striped 
with red on a green ground. Stalk medium length, inserted 
in a very deep, narrow cavity. Calyx small, closed, set in a 
deep, abrupt basin. Flesh yellowish white, juicy, pleasant, of 
a rather rich, spicy, sub-acid flavour. October to November. 

Rambour Franc. Duh. Thomp. 

Rambour d'Ete, or Summer Rambour. Coxe. 
Frank Rambour. Lindley. 
Rambour d'Ete. Foiteau. 

A French fruit, a little above medium size, flat, generally 
evenly formed, but occasionally a little irregular. Skin pale, 
greenish yellow, slightly stained and streaked with red on the 
sunny side. Flesh rather soft, of a sprightly sub-acid flavour 
a little bitter before maturity. Ripens early in September. 

Rebecca. 

Origin, Wilmington, Delaware, and introduced by Joseph P 
Jefferis. Fruit large, roundish, oblate. Skin whitish yellow, 
sometimes with a crimson cheek. Stalk very short, inserted 
in a deep, narrow cavity. Calyx large, closed, basin broad 
and deep. Flesh flne, almost sweet, tender, juicy, somewhat 
spicy and refreshing. August, September. 

Red Winter Pearmain. 

Red Lady Finger. Buncombe ? 

Tree of moderate upright growth ; a regular bearer. Fruit 
medium size, conic, sometimes nearly oblong. Skin yellowish 
white, mostly shaded with maroon and thickly sprinkled with 
large light dots. Stem very short, in an acute compressed ca- 
vity slightly russeted. Calyx closed, set in a small round open 
basin. Flesh whitish, tender, juicy, almost melting, with a very 
mild, sub-acid, or nearly sweet, slightly aromatic flavour. Ja- 
nuary to March 

Red Republican. 

Origin, Lycoming Co., Pennsylvania. Tree vigorous, spread- 
ing. Fruit large, roundish, oblate. Skin yellowish, striped 
and shaded with red, and sprinkled with large, whitish dots. 
Stem short, in a large cavity. Calyx closed, basin broad, 



THE APPLE. 183 

deep, and furrowed. Flesh coarse, tender, juicj, sub-acid, 
September to December. 

Red Range. 

Fruit medium or below, oblong, angular, slightly conic. Co 
lour, fine yellow shaded with red and thickly covered with 
whitish dots. Stalk short, inserted in a small cavity, Caly-v 
closed, set in a broad, shallow basin. Flesh firm, juicy, rich, 
with a mild Spitzenburgh flavour. December, February. 

Red Sweet. 

Origin on the farm of D. C. Richmond, Sandusky, Ohio, 
Tree upright, vigorous and productive. Fruit medium, round- 
ish, oval. Skin yellowish, striped and shaded with light red, 
and sprinkled with greenish dots. Stem short and small, in- 
serted in an acute cavity surrounded by russet. Calyx closed, 
set in a deep, abrupt basin. Flesh whitish, very tender, juicy, 
sweet and excellent. November to February. 

Red Cathead. 

Tree vigorous and productive, extensively grown in the eastern 
and southwestern counties of Virginia. Fruit large, roundish, 
conic, angular. Skin yellow, partially shaded with dull red and 
sometimes deeper red in the shade, and thickly sprinkled with 
whitish dots. Stem short, inserted in a deep cavity. Calyx 
partially open, set in a large basin. Flesh yellov.ish, tender, 
iuicy, with a very brisk, pleasant flavour. October, No\ ember. 

Reinette, Golden. Thomp. Ron. Lind. 

Aurora. 

Kirk's Golden Reinette. 

Yellow German Reinette. 

Reinette d'Aix. of various 

English Pippin. European 

Court-pendu Dore. \ collections, 

Wyker Pippin. ac. to 

Elizabet. fliomp. 

"Wygers. 

Meggincli Favourite. 

Dundee. 

The Golden Reinette is a very popular dessert fruit in Eng- 
land and on the continent, combining beauty and high flavour. 

Fruit below medium size, very regularly formed, roundish, a 
little flattened. Skin smooth, golden yellow, washed and striped 
with fine soft red on the sunny side, mingled with scattered, 
russet dots. Flesh yellow, crisp, with a rich, sugary, or scarcely 
acid juice. October to January. 



184 THE APPLE. 

This is different and superior to the Reinette Doree, or Jaunt 
Haiive of he French, which is more yellow, and somewhat 
resembles it. 

Republican Pippin. 

Origin, Lycoming Co., Pa. First discovered by George Webb, 
who gave it the name. Tree of strong, but crooked growth, 
only moderately productive. Fruit large, irregularly oblate. 
Skin dull yellow, mostly shaded with red, somewhat striped and 
marbled, and thinly sprinkled with large grey dots. Stalk long, 
slender, inserted in a deep cavity, surrounded with thin russet. 
Calyx small, closed ; basin rather narrow and abrupt. Flesh 
whitish, tender, juicy, with a pleasant, mild, sub-acid flavour. It 
is said to be unsurpassed for cooking and drying. September, 
October. 

E.IBSTON Pippin. Thomp. Lind. Ron. 

Glory of York. 
Travers'. 
Formosa Pippin. 
Rockliill's Russet. 

The Ribston Pippin, a Yorkshire apple, stands as high in 
Great Britain as the Bank of England, and to say that an apple 
has a Ribston flavour is, there, the highest praise that can be 
bestowed. But it is scarcely so much esteemed here, and must 
be content to give place, with us, to the Newtown Pippin, the 
Swaar, the Spitzenburgh, or the Baldwin. In Maine, and parts 
of Canada, it is very fine and productive. 

Fruit of medium size, roundish. Skin greenish yellow, mix- 
ed with a little russet near the stalk, and clouded with dull red 
on the sunny side. Stalk short, slender, planted in a rather 
wide cavity. Calyx small, closed, and set in an angular basin. 
Flesh deep yellow, firm, crisp, with a sharp, rich, aromatic fla 
vour. The tree forms a spreading top. November to April. 

Richardson. 

Origin, farm of Ebenezer Richardson, Mass. Fruit large, 
roundish, conic, mostly covered with red, bright in the sun, Avith 
numerous large, light specks. Stem rather stout, in a large 
cavity. Calyx large, open, in a deep narrow basin. Flesh 
greenish white, remarkably tender, juicy, with a fine, rich, almost 
eaccharine flavour. Last of August, and September. (Cole ) 

Ridge Pippin. 

Fruit rather large, roundish, conical, very much ribbed. Skin 
yellow, very slightly shaded, sprinkled with russet and crimron 



THE APPLE. 18o 

(lots. Stalk rather short, inserted generally in a large ca^'ity. 
Calyx closed, set in an abrupt uneven basin. Flesh yellowish, 
juicy, crisp, with a mild, almost saccharine, slightly aromatic 
flavour. March, April. 

RiEST. 

From Simon S. Riest, Lancaster, Pa. Size large, roundish, 
ribbed at apex. Skin fair yellow. Stem of medium length, in 
a narrow, moderately deep cavity, "with some stellate russet rays. 
Calyx small, closed, set in a narrow, contracted, ribbed basin. 
Flesh fine, flavour pleasant, very good. August. (W. D. 
Brinckle.) 

River. 

Origin, Mass. Tree of slow growth, but productive. Fniit 
medium to large, oblong, oval, slightly conic, ribbed. Skiu 
yellow, striped and shaded with dark red, with a slight bloom. 
Stalk medium, deeply planted. Calyx small, closed, set in a 
basin of moderate depth. Flesh coarse, juicy, tender, pleasant, 
sub-acid. August, September. 

RoADSTOWN Pippin. 

Introduced to notice by James McLean of Roadstown, New 
Jersey, and originated in that town. A strong, erect grower, 
and makes a large tree ; a good bearer, and a profitable market 
fi'uit, large and uniformly fair, excellent for cooking and drying 
Size large, oblate, oblique. Stem very short, stout, in a broad, 
deep cavity. Calyx small, and closed, in a deep basin. Skin 
greenish yellow, sparsely sprinkled with green dots. Flesh 
white, tender, sprightly, sub-acid. Middle of April to the mid- 
dle of September. 

Robey's Seedling. 

Raised by H. R. Robey, Fredericksburgh, Ya. Tree very 
vigorous and productive. 

Fruit large, round, tapering to the eye, colour lively red, 
faintly striped, on a scarcely perceptible yellow ground thickly 
covered with creamy spots. Flesh yellow, with a very juicy, 
rich, high flavour. November, December. (H. R. Robey ) 

Roberson's White. 

Origin said to be Culpepper Co., Va., where it is popular. 
Tree upright, of rapid growth, and bears regular crops. 

Fruit medium, oblong, flattened at both ends, surface uneven, 
colour green, with many dark dots. Flesh yellowish, fine 
grained, crisp, juicy, aromatic, sub-acid. October to December. 
(IT. R. Robey.) 



186 THE APPLE. 



RocKPORT Sweet. 

Origin, Massachusetts. Tree a strong grower and productivft 
Fruit medium, oblate, obliquely depressed. Skin greenisli, 
becoming waxen yellow, with a dull red cheek. Stem short and 
thick, inserted in a cavity somewhat ribbed, surrounded by rus- 
set. Calyx large, nearly closed, set in a broad, open basin. 
Flesh whitish, juicy, with a brisk, sweet, aromatic flavour. 
January to April. 

Rock Apple. 

Origin, Peterborough, New Hampshire, recommended by 
Robert Wilson, of Keene, as an excellent fruit. Tree vigorous, 
with long, slender branches, very productive. 

Fruit large, roundish, slightly flattened. Skin striped and 
splashed with dark and bright red on a yellowish ground. 
Flesh white, tender, juicy, flavour sub-acid, and very good 
September, October. 

Rock Sweet. 

Origin, farm of Elihu Pearson, Newbury, Mass. Tree hardy, 
vigorous, and a constant bearer. 

Fruit medium or below, roundish, oblate, slightly conic. 
Skin reddish, shaded, striped and splashed with darker red, and 
sprinkled with large wdiitish dots. Stalk short, set in a broad, 
deep, russeted cavity. Calyx closed, basin shallow, corrugated. 
Flesh white, tender, juicy, sweet and pleasant. September. 

ROLLIN. 

Origin, Franklin Co., North Carolina. Tree of moderate 
growth, bears abundantly. 

Fruit of medial size, oblate. Skin dull red, stalk very long, 
cavity wide and deep, basin shallow. Flesh compact, fine 
grained, sub-acid, rich and delicious. October to January. (G. 
W. Johnson, MS.) 

Rolla of Illinois may be the same. 

Rum Apple. 

Origin, Pawlet, Vt., on the farm of Brownley Rum. Tree 
upright, vigorous, an early and profuse bearer. 

Fruit medium, oblate. Skin yellow, slightly shaded with 
crimson. Stalk short, cavity moderate. Calyx partially closed, 
basin broad and shallow. Flesh whitish, iuicy, tender, sprightly, 
6ub-acid. November to March. 



THE APPLE. 187 



Russet, English. 

The English Russet i& a vaUiable, long keeping vanety, ex- 
tensively cultivated, and well known by this name on the H ad- 
son, but which we have not been able to identify with any Eng- 
lish sort. It is not fit for use until February, and may be kept 
till July, which, together with its great productiveness and good 
flavour, renders it a very valuable market fruit. It is acknow- 
ledged one of the most profitable orchard apples. 

Fruit of medium size, ovate, or sometimes conical, and very 
regularly formed. Skin pale greenish yellow, about two-thirds 
covered with russet, which is thickest near the stalk. Calyx 
small, closed, and set in an even, round basin, of moderate 
depth. Stalk rather small, projecting even with the base, and 
pretty deeply inserted, in a narrow, smooth cavity. Flesh yel- 
lowish-white, firm, crisp, with a pleasant, mild, slightly sub-acid 
flavour. 

The trees grow very straight, and form upright heads, anr" 
the wood is smooth and of a lively brown. 

Russet Pearmain. 

An old variety, good bearer. 

Fruit fair, medium size, roundish, conic. Skin green russet, 
with faint red stripes and a sunny cheek. Flesh juicy, tender 
with a fine, rich, sub-acid, or almost saccharine flavour. De 
cember to March. 

Saillt Autumn. 

Origin, Plattsburgh, N. Y., on the farm of J. H. Sanborn. 
Tree upright, vigorous and productive. 

Fruit medium, oblate, conic. Skin greenish yellow, the 
exposed side frequently deep red. Stalk short, in a me- 
dium cavity. Calyx small, closed, basin small, narrow. Flesh 
very tender, rich, high flavour, with a peculiar aroma. Septem- 
ber. (J. W. Bailey, MS.) 

Scarlet Pearmain. Thomp. Lind. 

Bell's Scarlet Pearmain. Ronalds. 
Oxford Peach of some English gardens. 

A showy dessert apple, of English origin. 

Frait medium sized, pearmain or conical shaped. Skin light 
crimson, or yellow, in the shade, rich crimson on the sunny 
side. Stalk nearly an inch long, deeply set. Flesh white, 
stained with a tinge of pink, crisp, juicy, and of good flavour. 
In eating from the last of August to the tenth of October. A 
plentiful bearer. 



188 the apple. 

Seever. 

Seever's Red Streas. 

From Cosliocton Co., Ohio. Fruit medium, globular, lemon 
yellow, striped with bright clear red. Stem short, slender 
Calyx with long segments; basin deep, open. Flesh yellowish, 
juicy, sub-acid. October, November. (Elliott.) 

September. 

Pride of September. 

Origin, Canton Co., Pa., from W. G. Waring. Tree hardy 
and vigorous, a good and regular bearer. Fruit large, globular, 
somewhat depressed, very slightly conic, angular. Skin yellow, 
slightly shaded, and thinly sprinkled with brown dots. Stalk 
short, inserted in a deep, abrupt cavity, surrounded by thin rus- 
set. Calyx partially closed, set in an open basin. Flesh yellowish, 
tender, juicy, with a very agreeable sub-acid flavour. October. 

Sheppard's Sweet. 

Origin, Windham Co., Conn. Tree thrifty, upright, and a 
great bearer. Fruit medium, angular, oblong, approaching 
conic. Skin yellow, striped with red. Stalk long, slender, in- 
serted in an acute cavity. Calyx firmly closed, s"et in a smaU 
basin. Flesh white, tender, sweet, and pleasant. October, 
November. 

Shockley. 
"Waddell Hall. 

Origin, Jackson Co., Georgia. Tree vigorous, very produc- 
tive, valuable for its late keeping. 

Fruit medium or below, conic, truncate. Skin waxen, whitish 
yellow, chiefly overspread with red, and thickly sprinkled with 
light gray dots. Stem long, slender, inserted in a deep acute 
cavity. Calyx partially closed, set in a shallow corrugated 
basin. Flesh crisp, juicy, rich, saccharine, slightly vinous, and 
pleasant. April, May. 

SiNE-QUA-NON. 

A native of Long Island, named by the late Wm. Prince. 
Fruit roundish-ovate, about medium size. Skin smooth, pale 
greenish yellow. Stalk slender. Flesh white, very tender, juicy, 
and of a delicate and very sprightly flavour. The young trees 
are rather slow and crooked in growth. August. 



THE A.PPLE. 18S 



Slingerland Pippin. 

Raised b}' Mr. Slingerland of Albany Co., New York. Intro- 
duced by Prof. James Hall. Fruit medium to large, oblate, 
angular, inclining to conic or distinctly conic. Skin yellow, shad • 
ed with red and sprinkled with minute dots. Stalk short and 
stout, inserted in a broad deep cavity, surrounded with very thin 
russet. Calyx small, partially closed, set in a fii;e angled basin 
of variable size. Flesh white, tender, juicy, with a very brisk 
rather rich, sub-acid flavour. December, February. 

Smalley. 

Spice. 

From Kensington, Conn,, Avhere it was mucb esteemed. 
Medium size, oblate, conic. Skin yellow, with a slight blush. 
Stalk short and large, cavity russeted. Calyx closed ; basin uneven, 
shallow. Flesh tender, juicy, brisk, with a pleasant aromatic 
flavour. September, October. 

Smith's Cider. 

Origin, Bucks Co., Pa. Extensively grown in Pennsylvania 
and western states. Tree vigorous and very productive. Fruit 
medium, oblong oval, obliquely flattened. Colour greenish white, 
shaded, and striped with red, sparsely covered with grey dots. 
Stalk slender, of medium length, inserted in a deep, rather nar- 
row cavity. Calyx closed, set in a broad rather shallow basin. 
Flesh whitish, tender, juicy, crisp, with pleasant, mild, sub-acid 
flavour. December, March, 

Sops of Wine. 

Worden's Pie Apple. 

"Washington. 

Bennington. 

An old European variety. Tree vigorous and productive. 
Fruit medium, roundish ovate, fair. Skin yellow and red, 
splashed and shaded with deep red, and sprinkled with white 
and grey dots, and a thin bloom. Stem of medium length, slender, 
inserted in a narrow cavity. Calyx closed ; basin rather shallow, 
uneven. Flesh white, often stained, not very juicy, with a mild; 
pleasant, sub-acid flavour. August, September. 

Southern Greening. 

Fruit oblate, much depressed. Skin green. Stalk very shorty 
inserted in a large cavity, surrounded by russet. Calyx par- 
tially closed, segments recurved in a rather large, deep cavity 



190 THE APPLE. 

Flesh yellowish, juicy, with a very rich, vinous, pleasant aroma 
tic flavour. November, March. 

Spitzenbukgh, Flcshing. 

This variety has been confounded by Coxe, and more recently 
by Thompson, with the Esopus Spitzenburgh, but is really quite 
distinct. The tree makes strong, brown shoots, diiierent from 
the slender yellowish ones of that sort. 

The fruit is roundish-conical, r.talk set in a narrow cavity, 
projecting beyond the fruit. Skin nearly covered with red, on 
a greenish yellow ground, dotted with large fawn spots, and 
coated with a slight bloom. Calyx small, in an b/en basin. 
Flesh white, juicy, crisp, nearly sweet, and of pleasant flavour, 
but without the brisk richness, or yellow colour of the Esopua 
Spitzenburgh. October to February. 

Sutton Beauty. 

Beauty. 

Origin, Sutton, Mass. Tree upright, thrifty, and very pro 
ductive. Fruit medium or above, roundish, somewhat angular, 
conic. Skin waxen yellow, shaded, mottled and obscurely strip- 
ed with fine crimson, and thinly sprinkled with whitish dots. 
Stem rather short, inserted in a medium cavity, slightly sur- 
rounded by greenish russet. Calyx partially closed, set in a 
moderate, uneven basin. Flesh whitish, crisp, tender, juicy, with 
a sprightly, sub-acid flavour. November, February. 

Sweeting, Hartford. 

Spencer Sweeting. 
Keney's Sweet. 

Origin, farm of Mr. Spencer, near Hartford, and introduced 
by Dr. E. W. Bull. Tree moderately vigorous, hardy and pro- 
ductive. 

Fruit rather large, roundish, slightly flattened. Skin smooth 
and fair, almost covered and striped with fine red over a yellow- 
ish green ground, — and sprinkled with small grey dots. Stalk 
nearly three quarters of an inch long, slender, inserted in a 
rather shallow, round cavity. Calyx broad, closed, with few 
segments, set in a slightly uneven basin which is but little sunk. 
Flesh veiy juicy, tender, Avith a rich, agreeable flavour. Dft- 
cember to May or June. 

Sweeting, Ramsdell's. 
Ramsdell's Red Pumpkin Sweet. Ken. Ramsdell's Sweet 
Red Pumpkin Sweet. English Sweet. 

Ramsdell's Sweeting we have latelv received from Conncc 



THE APPLE. lUl 

ticul, where it is greatly esteemed for the very large crops it 
bears, as well as for its remarkably rich saccharine flavour. 
We believe it is a native of Connecticut ; and it derives its name 
from the Rev. H. S. Ramsdell, of Tiiompson, in that state, who 
has introduced it to public attention. The tree is very vigorous, 
grows remarkably straight and upright, comes early into bear- 
ing, and yields every year enormously. 

Fruit rather above medium size, oblong, regularly shaped, 
and tapering slightly towards the eye. Skin rich, dark red, 
dotted with fawn-coloured specks, and covered with a blue 
bloom. Stalk quite short, deeply sunk in a rather narrow ca- 
vity. Calyx set in a pretty deep even basin. Flesh yellowish, 
very tender and mellow, unusually sweet and rich. In weight 
the apple is light. October to February. We have not been 
able to distinguish this from English Sweet. 

Sweeting, Tolman's. 

The Tolman's Sweeting is scarcely second-rate as a table 
fruit, but it is one of the most popular orchard sorts, from its 
great productiveness, its value as food for swine and cattle, as 
well as for baking. Form nearly globular. Skin, when fully 
ripe, Avhitish yellow, with a soft blush on one side. Stalk rather 
long and slender, inclining to one side, and inserted in a rather 
wide, shallow, but regular cavity. Calyx set in a small basin, 
slightly depressed. Flesh quite white, rather firm, fine grained, 
with a rich, sweet flavour. November to April. A native of 
Rhode Island. Much valued at the West. 

Sweeting, Wells'. 

Wells' Sweeting is one of the most sprightly and agreeable 
for the dessert, of all the early winter sweet apples. The only 
old tree in our knowledge, grows in the orchard of Mr. John 
Wells, near Newburgh, N. Y. We have not been able to trace 
it farther than this neighbourhood, though it may not have 
originated here. It makes stout, stifl", upright shoots, and bears 
well. 

Fruit of medium size, roundish, broadest in the middle, ana 
lessening each way. Skin smooth, pale, dull green, (like a 
Rhode Island Greening in colour, but paler,) with a dull red or 
brownish cheek. Stalk rather slender and short. Calyx short, 
set in quite a shallow basin. Flesh very white, and very ten- 
der, abounding with a rich, agreeable, sprightly juice. Novem 
ber to January. 

Sweet Rambo. 
Origin, Berks Co., Pa., habit of the tree like Rambo. Speci 



192 THE APPLE. 

mens received from Daniel B. Lorali, near Iveading, Pa. ; a good 
and regular bearer. 

Fruit medium, oblate, nearly globular. Skin yellow, mostly 
shaded with red, and thickly covered with large grey dots, a 
little elevated above the surface. Stalk short and slender, in- 
serted in a deep cavity, surrounded by russet. Calyx closed, set 
in a deep open basin. Flesh yellowish, juicy, almost melting, 
with a rich, sugary, slightly aromatic flavour, core small and 
close. October to December. 

Sweet Nonsuch of the West may prove the same. 

Sweet Fall Pippin. 

Grown in Westchester Co., N. Y. Tree vigorous, produc- 
tive. 

Fruit large, oblate. Skin greenish yellow, slightly sprinkled 
with brown dots. Stalk short, in a large cavity. Calyx 
closed, in a very shallow basin. Flesh juicy, sweet, and rich. 
October, November. 

Sweet Winesap. 

From Pennsylvania. Tree of moderate, upright growth, pro 
ductive. 

Fruit medium, oblate, slightly approaching conic. Colour red, 
splashed with deep crimson. Stalk long and slender, inserted 
in a deep cavity, surrounded with russet. Calyx large, open, set 
in a rather deep, open basiji. Flesh tender, juicy, almost melt- 
ing, with a very sweet, rich, peculiar flavour. November, De- 
cember. 

Sweet Eomanite. 

Origin unknown ; received specimens from Henry Avery, 
Burlington, Iowa. 

Fruit medium, somewhat globular, obliquely depressed. Skin 
greenish, becoming yellow at matui'ity, largely shaded with dull 
red, and thickly sprinkled with greenish or grey dots. Stalk 
short and slender, inserted in a shallow cavity, surrounded by 
thin green russet. Calyx large, open, set in a broad uneven 
basin. Flesh yellow, compact, juicy, tender, with a rich saccha 
rine flavour. November to March. 

There is also another Sv,'eet Romanite, grown at the West, 
but, not having seen it, cannot say what is the distinction. 

Sweet Vandervebe. 

Sweet Redstreak. Sweet Harvey. 

Origin unknown. Tree of crooked growth, a profuse bearer, 
Kpecimens from Arthur Bryant, Princeton, Illinois. 



THK APPLE. liJfl 

Fruit mediara size, oblong, slightly conic, obscurely angular, 
sometimes nearly cylindric. Skin greenish yellow, shaded and 
striped with dull red. Stalk short, rather slender, inserted in a 
large, irregular cavity. Calyx partially closed, set in a broad, 
open basin. Flesh tender, juicy, almost melting, with an exceed 
iugly saccharine, aromatic flavour. November, March. 

Straudt. 

Grown on the premises of Mr. Straudt, Berks Co., Pa. Size 
large, roundish, inclining to conical. Skin deep crimson, with 
stripes of paler red, and numerous light dots. Stem short, in a 
wide, deep, russeted cavity. Calyx small, closed, set in a narrow, 
shallow, furrowed basin. Flesh fine grained, tender, white. Fla- 
vour sub-acid and pleasant. Very good. November. (W. D. 
Brinckle.) 

Stehlt. 

Origin, Berks Co., on the farm of Francis Stehly. Tree vigo- 
rous. 

Fruit large, oblate, conic, angular. Skin yellow, striped and 
shaded with red, and covered with large brown dots. Stem 
very short, inserted in a deep cavity. Calyx partially closed, set 
in a small, uneven basin. Flesh whitish, juicy, tender, pleasant^ 
mild, sub-acid. January to April. 

Stillman's Early. 

Origin, Clinton, Oneida Co., N. Y. Tree of moderate upright 
growth, productive. 

Fruit small, roundish, conic. Skin yellow, sometimes a slight 
blush, and a few brown dots. Stalk long, stout, cavity shallow. 
Calyx closed, basin very shallow, plaited. P'lesh yellow, tender, 
pleasant, sub-acid. Last of July, and first of August. 

St. Lawrence, 

Origin uncertain. Tree vigorous, upright, productive. 

Fruit large, oblate, tapering towards the eye. Skin yellowish, 
striped and splashed with carmine. Stem of medium length, 
ins<n-ted in a large cavity. Calyx firmly closed ; basin small and 
deep. Flesh white, lightly stained, crisp, juicy, tender, and 
vinous. September, October. 

Strode's Birmingham. 

Strode's. 

Origin, Penn. A vigorous, upright grower, productive. 
Fruit rather below medium, oblong, oval, or conic. Skin oily, 
vellow, sprinkled with a few grey dots. Stalk slender, set in a 





194' THE APPLE. 

deep narrow cavity ; basin broad, shallow, corrugated. Flesh 
yellow, moderately juicy, with a sharp flavour. September. 

Sturmer Pippin. 

An English fruit. Below medium, oblate, approaching conic. 
Skin yellow, with a bronzed or crimson cheek. Stalk of me- 
dium length, inserted in a large cavity. Calyx closed, segmenta 
long ; basin shallow and uneven. Flesh compact, with a high 
Bub-acid fliavour. January, May. 

Sugar Loaf Pippin. Thomp. Lind. P. Mag. 

Hutching's Seedling. 

A foreign sort. Tree of good growth and productive. 

Fruit of medium size, oblong or conical, smooth, clear pale 

yellow, becoming nearly white on one side when fully ripe. 

Flesh white, firm, veiy slightly acid, and moderately juicy. 

Ripens the latter part of July, and is very showy on the tree. 

Sugar Sweet. 

From Massachusetts ; large, conic, with many prominent an- 
gles. Skin yellow, mostly shaded with red, and a dark maroon 
cheek. Flesh white, fine grained, not very tender, but with a 
rich, honeyed sweetness. December to February 

Summer Hagloe. 

Tree vigorous, but slow in its growth while young, thick 
blunt shoots, productive. 

Fruit large, roundish, oblate. Skin whitish yellow, striped 
and splashed with bright red, and covered with a thin bloom. 
Stalk short and thick, inserted in a broad, open cavity. Calyx, 
closed, set in a small, round basin. Flesh white, rather coarse, 
tender, juicy, sub-acid. An excellent culinary variety. Au- 
gust. 

Summer Queen. Core. 

Sharpe's Early. 

A popular midsummer apple for the dessert and kitchen. The 
frnit is large and broad at the crown, tapering towards the eye. 
Tlie stalk is rather long, and is planted in a pretty deep cavity, 
sometimes partially closed. Calyx but little sunk, in a narrow 
plaited basin. Skin fine deep yellow in its ground, though well 
striped and clouded with red. Flesh aromatic, yellow, rich, and 
of good flavour. This variety forms a large tree with somewhat 
pendant boughs, and the fruit is in perfection by the tenth of 
August. 



THE APPLE. 195 



SuMMEP. Sweet Paradise. 

A Pennsylvania fruit, sent to us by J. B. Gaiber, Esq., a 
zealous fruit-grower of Columbia, in that State. It is a large, 
fair, sweet apple, and is certainly one of the finest of its class 
for the dessert. The tree is an abundant bearer. 

Fruit quite large, round and regular in its form, a little flat- 
tened at both ends. Skin rather thick, pale green, sometimes 
faintly tinged with yellow in the sun, and very distinctly marked 
with numerous, large, dark grey dots. Stalk strong, and set in 
an even, moderately deep hoUoAv. Flesh tender, crisp, very 
juicy, with a sweet, rich, aromatic flavour. Ripe in August 
and September. 




Summer Pippin. 

Summer Pippin. 
Sour Bougli, Tart Bough. 

Origin unknown ; an old fruit, much cultivated in Rockland 
and Westchester counties, N. Y,, a valuable market fruit. Tree 
vigorous, forming a beautiful head, a regular and good bearer. 

Fruit medium to large, variable in form, generally oblong oval 
'»'• inclining to conic, angular and irregular. Skin pale waxen 



196 THE APPLE. 

yellow, shaded -vvitli a delicate crimson blush, and sprinkled 
with green and greyish dots. Stalk varies in length and thick- 
ness, inserted in a deep abrupt cavity. Calyx closed, set in a 
deep, abi'upt, corrugated basin. Flesh white, tender, moderately 
juicy, with a pleasant, refreshing, sub-acid flavour, valuable for 
culinary uses. Ripens the middle of August, and continues a 
month or more. 

• 

Summer Bellflower. 

Origin, farm of J. R. Corastock, Dutchess Co., N. Y. Ti'eo 

vigoi'ous, upright, productive. 

Fruit medium or above, oval, inclining to conic. Skin 
smooth, clear yellow, with rarely a faint orange blush on the 
side of the sun. Stalk an inch long, stout at its insertion in a 
shallow cavity. Calyx closed, with small reflexed segments, set 
in a smooth, but slightly five-sided basin. Flesh white, fine 
grained, tender, with an excellent rich, sub-acid flavour. Mid- 
dle of August to middle of September. (Hort.) 

Summer Bellflower of Pennsylvania, 

Wm. G. Waring, of Boalsburg, Pa., informs us, is quite dis- 
tinct from the above, and very much resembles Yellow Bell- 
flower in shape and colour, but has a very wide and deep 
cavity, and closed calyx. Flesh yellowish white, firm and fine 
texture, not very juicy, with a brisk, agreeable, very pleasant 
flavour, and decidedly the best of its season. Last of August 
and first of September. (W. G. Waring.) 

Superb Sweet. 

Raised by Jacob Deane, Mansfield, Mass. Tree vigorous, pro- 
ductive. 

Fruit rather large, roundish, pale yellow, much red in the 
sun. Stalk long, inserted in a deep cavity. Calyx large, open, 
basin broad. Flesh white, very tender, juicy, sweet, rich, high 
flavoured. September, October. (Cole.) 

Superb. 

Origin, Franklin Co., North Carolina. Tree tolerably vigor- 
ous and a prodigious bearer. 

Fruit medium or above, roundish, oblate, regular. Skin green, 
rarely with a blush. Stalk of medium length, in a shallow 
cavity. Calyx large and open. Flesh yellow, solid, slightly 
coarse grained, rich, and particularly high flavoured. November 
to March. This variety combines as many valuable properties 
as any other. (G. W. Johnson MS.) 



THE APPLE. 197 



Tetofsky. Thomp. 

The Tetofsky is a Russian summer apple, which piomises 
well. 

Fruit of medium size, oblate conic, sometimes nearly round. 
Skin smooth, with a yellow ground handsomely striped with 
red, and, like most apples of that country, covered with a whitish 
bloom, under which is a shining skin. The flesh is white and 
juicy, with a sprightly and agreeable flavour. August. Suc- 
ceeds at the North. 

Tewksbury Winter Blush. Coxe. 

Mr. Coxe says, this apple was brought from Tewksbury, Hun- 
terdon county, N. J. It is a handsome, fair fruit, with more 
flavour and juiciness than is usual in long-keeping apples. 
They may be kept till August, without particular care, quite 
plump and sound. The size is small, rather flat. The skin 
smooth, yellow, with a red cheek. Flesh yellow, with more 
juice and flavour than any other long-keeping variety. Th<^ 
tree grows rapidly and straight — and the fruit hangs till late in 
the autumn. January to July. 

TiNMOUTH. 

Origin, Tinmouth, Vt. Tree a good grower and produc- 
tive. 

Fruit above medium, oblate. Skin whitish yellow, considera- 
bly shaded with carmine, and sprinkled with a few brown dots. 
Stem short, insei-ted in a deep cavity. Calyx partially closed, 
Bet in a rather large basin. Flesh whitish, juicy, tender, 
pleasant, mild, sub-acid. November to February. 

TOCCOA. 

Muskmelon. 

Originated with Jeremiah Taylor, Toccoa Falls, Habersham 
Co., Georgia. 

Fruit rather large, conical, irregular. Skin yellow, striped 
with red. Stem short, in an irregular cavity. Calyx closed, in 
I small, irregular basin. Flesh yellow, with a brisk, rich, Spit- 
^enbuvgh flavour, moderately juicy. First of August. (White's 
Card.) 

TOWNSEND. 

Origin, Pennsylvania. Tree healthy and vigorous, veiy pro- 
ductive. 

Fruit medium, oblate, slightly conic. Skin pale yellow, 
striped and splashed with red, and covered with a thin blcom. 



198 THK APPI.K. 

Stalk rather loug, slender, inserted in a medium cavity. Culyx 
closed, set in a b-^in of moderate depth. Flesh white, tender, 
very mild, agreeable, sub-acid flavour. Ripe middle of August 
to middle of September. Hocking of "the West may prove to 
be the same. 

Trader's Fancy. 

Originated in the nurseries of Solomon Phillips, "Washington 
Co., Pa., a vigorous grower, a good and regular bearer, and 
popular where known, valued as a late keeper and market fruit 
at the Southwest. Specimens received from D. H. Wakefield, 
Brownsville, Fayette Co., Pa. 

Fruit medium, oblate, roundish. Skin greenish, striped and 
shaded with dull red. Stalk slender, planted in a large cavity. 
Calyx closed, basin broad and corrugated. Flesh tender, juicy 
with a mild, sub-acid flavour. January to May. 

Trenton Early ? 

Fruit above medium, irregular, ribbed, colour yellowish wit? 
slight imdulations over the surface which are green. Ski 
smooth and oily, cavity wide, basin furrowed. Flesh not ver^ 
fine grained, very light and tender, with a pleasant, sub-acid 
flavour, " very good." August. (T. McWhorter's MS.) 

May prove to be English Codlin. 

Tuft's Baldwin. 

Fruit large, oblate, somewhat angular. Skin yellowish, much 
shaded and sometimes striped with red. Stalk in a large 
cavity. Calyx closed, in a plaited basin of moderate depth. 
Flesh crisp, rather juicy, with a flavour scarcely sub-acid, 
and slightly aromatic. September, October. 

Twenty Ounce. H. Mag. 

Morgan's Favourite. Coleman. 

Twenty Ounce Apple. ) of Cayuga Cayuga Red Streak. 

Eighteen Ounce Apple. ) Co., K T. Lima. 

Aurora. 

A very large and showy apple, well known in Cayuga Co., 
but an old fruit from Connecticut. It is a good, sprightly 
fruit, though not very high flavoured, but its remarkably hand- 
some appearance and large size render it one of the most popular 
fruits in market. The tree is thrifty and makes a compact, 
neat head, bears regular crops, and the fruit is always fair and 
Jiandsome. 

Fruit very large, roundish. Skin slightly uneven, greenish- 
yellow, boldly splashed and marbled with stripes of purplish-red 



THE APPLE. 19[ 

Stalk short, set in a wide deep cavity. Calyx small, basin 
moderately deep. Flesh coarse-grained, with a sprightly, brisk 
sub-acid flavour. October to January. This is quite distinct 
from the Twenty ounce pippin, a large, smooth, dull-coloured 
coQking apple. 

Twitchell's Sweet. 

Origin, Dublin, New Hampshire ; a vigorous grower and 
v^ery productive. Specimens received from Robert Wilson, 
Keene, N. H. 

Fruit medium, conic, angular. Skin red, shaded with purple 
and partially sprinkled with small grey dots. Stalk long and 
slender, inserted in a deep cavity. Calyx small and closed, set 
in an abrupt, plaited basin. Flesh very white, veined with red 
under the skin and sometimes at the core, tender, very sweet 
and pleasant. November, December. 

Vandevere. 

"White Vandevere. Vandevere of Pa. 

Green Vandevere. Little Vandevere of Indiana. 

Stalclubs. 

The Vandevere is an old fruit, a native of Wilmington, Del., 
and took its name from a family there, and when growing on 
highly cultivated soil is much admired for cuhnary purposes, 
but is sometimes subject to bitter rot, and is now mostly super- 
seded by the Smoke house and Republican Pippin, which are 
supposed to be seedlings of the old Vandever, and of much 
better quality, moderate, horizontal growth, not very productive. 
Fruit of medium size, oblate. Stem about an inch long, inserted 
in a deep cavity. Cah^x small and closed, set in a round moderate 
basin. Colour waxen yellow, striped with red and covered with 
numerous green dots. Flesh yellowish, compact, but tender, 
with a fine rich, sub-acid flavour. October to January. 

Red Vandevere is said to be distinct and of better quality, 
less subject to bitter rot. 

Vandyne. 
Fruit large, roundish, slightly conic. Skin yellowisli, with sj 
tinge of red and slightly sprinkled with brown and reddish dots. 
Stalk rather slender, in a large cavity. Calyx closed, in a deep 
uneven basin. Flesh white, tender, juicy, sub-acid, agreeable. 
October. 

Vandevere Pippin. 

Indiana Vandevere. 
Watson's Vandevere. 
Big Vandevere. 

Origin supposed to be Indiana, a rapid grower, spreading, and 
• moderate bearer. 



^00 THE APPLE. 

Fruit large, oblate, ap})roacliing conic. Skin yellow, flaked 
all over with rod, striped on the sunny side, and covered with 
rough brown dots. Stem short, inserted in a broad deep cavity, 
often russeted. Calyx partially closed, set in a moderate basin. 
Flesh greenish, crisp, with a brisk sub-acid flavour. September 
to Febu'-aiT. Valuable for cooking and drying, popular at the 
West. 

Vaughan's Winter. 

Origin, Kentucky. Tree hardy, vigorous, and productive. 
Introduced by J. S. Downer of Elkton, Ky. Fruit medium, ob- 
late, oblique, angular. Skin whitish, waxen yellow, shaded with 
crimson and lilac, and sometimes obscui'ely striped, and thickly 
covered with conspicuous light dots. Stalk small and short, in- 
serted in a deep uneven cavity, surrounded by very thin gi-een 
russet. Calyx open or partially closed ; basin deep, abrupt, 
open, slightly corrugated. Flesh yellowish, tender, juicy, with 
a brisk, very agreeable vinous flavour. January to March. 

Virginia Greening. 

Fruit large, oblate. Skin yellowish, thinly covered with large 
brown dots. Stalk large, rather long, in a very large cavity. 
Calyx open; basin large, abrupt, rather uneven. Flesh yellow, 
coarse, with a rather pleasant sub-acid flavour. Esteemed at the 
south as a late keeper and a good market apple. 

Walker's Yellow. 

This noble apple is a native of Pulaski Co., Georgia, and m 
troduced by George Walker, Fruit large, conic, tine golden 
yellow, with a faint blush on the sunny side. Stalk of moderate 
length, in a deep acute cavity ; basin small. Flesh white, juicy, 
rather too acid for a desseit fruit. November to April. 

Victuals and Drink. 

Big Sweet. Pompey. 

This is a large and delicious sweet apple, highly esteemed m 
the neighbourhood of Newark, New Jersey, where it originated, 
about 1750. It was first introduced to notice by Mr. J. W. 
Hayes, of Newark, from whom we first received trees and spe- 
cimens of the fruit. The fruit is very light. 

Fruit large, oblong, rather irregular, and varies a good deal 
in size. Skin thin, but rough, dull yellow, marbled with russet, 
with a faint russet blush on tlie sunny side. Stalk moderately 
long and slender, deeply inserted in an irregular cavity. Calyx 
small, set in a rather shallow basin. Flesh yellowish, tender, 
breaking, with a rich, sprightly, sweet flavour. In perfection 



rjis APPLE. 201 

from October to January, but will keep till April. The tree ia 
a moderate bearer. 

Walpole. 

Origin, Walpole, Mass. Fruit medium, roundish. Skin yel- 
low, shaded and striped with bright red. Stalk short, cavity 
large. Calyx closed ; basin shallow. Flesh yellowish, tender, 
juicy, with a sprightly sub-acid flavour. Last of August and 
first of September. 

Washington Royal. 

Origin farm of Joseph P. Hayward, Sterling, Mass. Fruit 
above medium size, flattish, round, yellowish green, with nume- 
rous small grey dots, and a clear red in the skin. Calyx in a 
broad basin. Stem slender, half an inch long. Flesh crisp, 
juicy, and fine flavoured, keeping till July. (N. E. Farm.) 

Waxen of Coxe. 

Origin supposed to be Virginia. Tree thrifty, young wood 
dark. Fruit medium, roundish, slightly oblate. Skin pale 
yellow, oily, sprinkled with a few dots. Stalk slender, in a deep 
cavity. Calyx closed ; basin shallow. Flesh whitish yellow, 
crisp, tender, juicy, sprightly, mild, sub-acid. November, De- 
cember. 

Wellford's Yellow. 

Origin, Essex Co., Virginia. Introduced by H. R. Robey, of 
Fredericksburgh, Va. A rapid grower, and a great bearer. 

Fruit rather small, roundish, flattened. Skin pale yellow, with 
faint red streaks on one side. Flesh yellow, fine grained, very 
juicy, with a rich aromatic flavour. Keeps well until June, 
retaining its flavour. (H. R. Robey MS.) 

Weston. 

Origin, farm of Major Weston, Lincoln, Mass. 

Fruit medium, roundish, conical. Skin light yellow, striped 
and splashed with red. Flesh white, moderately juicy, mild, 
pleasant flavour. October. 

Western Spy. 

Origin, farm of John Mansfield, Jefl(ji>- " Co., Ohio. Tree a 
moderate grower, but very productive. 

Fruit rather large, irregular, angular, considerably depressed. 
Skin yellow, often much shaded with crimson. Stem short and 
stout, inserted in a large cavity. Calyx closed, set in an abrupt 
basin. Flesh yellowish, tender, juicy, pleasant, sub-acid. Es- 
jjellent for cooking. October to June. 



202 THE APPLE. 



White Winter. 

Origin, farm of Mr. Cacklin, Cumberland Co., Pennsylvaniai 
Tree moderately vigorous ; very productive. Fruit small, near- 
ly globular. Skin light yellow, with a dull crimson cheek. 
Stem medium in an acute cavity. Calyic firmly closed, a little 
sunk in a very small basin. Flesh whitish, juicy, almost buttery, 
with a mild, sub-acid, but not rich flavour. January to May. 

White Juneating. Ray. Thomp. Lind. 

Owen's Grolden Beauty, ac. Thomp. 
Juneating. Coxe. 

This is an old variety mentioned hj Evelyn in 1660, and 
described by Ray in 1688, and is a very tolerable little apple, 
ripening among the very 
earliest, during the last 
of June and the first of 
July. It is very distinct 
from the Early Harvest, 
sometimes called by this 
name. Fruit small, 
round, a little flattened. / 
Calyx closed in a wrin-i 
kled basin, moderately 
sunk. Stalk rather long! 
and slender, three fourths ' 
of an inch in length, 
slightly inserted in 
shallow depression. 

Skin smooth, pale green, 
at first light yellow, with 
sometimes a faint blush White Juneating. 

on the sunny side. Flesh crisp and of a pleasant flavour, but 
soon becomes dry. Tree straight, and forms an upright head. 
Early May of the South may be this. 

White Doctor. 

Origin, Pennsylvai-!?. Tree vigorous and productive. Fruit 
large, roundish, oblate. Skin greenish yellow. Stem short, set 
in an acute cavity. Calyx closed. Basin shallow and furrow -. 
ed. Flesh white, tender, acid, sprightly but not rich. Septem- 
ber, October. 

White Spitzenberg. 

Origin, Northampton Co., Pa. 

Fruit medium, roundish, oblong. Skin yellow, interspeieed 




TKE APPLE. 203 

with large grey dots, with a bhish on the exposed sides. Stem 
Bhort, inserted in a moderately deep, open cavity, lined with green 
russet. Calyx small, closed, set in a shallow, narrow basin. 
Flesh breaking, sufficiently juicy, flavour sub-acid, with agreea- 
ble aroma, quality " very good." Jnne. (W. D. Brinckle.) 

White Rambo. 

Fruit medium, oblate, approaching conic. Skin oily, yel 
lowish-white. Stem short, in a large nisseted cavity. Calyx 
closed, basin shallow, surrounded by prominences. Flesh yel- 
lowish, fine, rich, vinous, sub-acid. November. 

White Pippin. 

Canada Pippin. 

This apple is much cultivated at the west, but of unknown 
origin. It is of the Newtown Pippin class, distinct from 
Canada Reinette. Tree thrifty, upright, a regular and good 
bearer. 

Fruit large, form variable, oblong, oblate or conic, angular, 
oblique. Skin greenish-white, waxen, sprinkled with green dots 
and becoming pale yellow at maturity, sometimes having a dull 
blush. Stem short, inserted in a large cavity, surrounded by 
green russet. Calyx* small, nearly closed, set in an abrupt fur- 
rowed basin. Flesh white, tender, crisp, juicy, with a fine, rich, 
sub-acid flavour. January to March. 

Willis's Russet. 

Origin, farm of Mr. Willis, Sudbury, Mass. Tree hardy, 
vigorous, and an abundant bearer. 

Fruit small, oblate, conic. Skin russet, on a yellow ground, 
and occasionally a sunny cheek. Stalk long, sleiulci-, curved, 
set in a large cavity. Calyx closed, basin shallow. Flesh tender, 
juicy, with a rich pear-like flavour. December, January. 

William Penn. 

A native of Columbia, Pa. Rather large, roundish, oblate, 
slightly conical. Colour greyish, delicately mottled and striped 
with red, on a greenish-yellow ground, with numerous white 
specks, in the centre of which is a minute russet dot. Stem 
short, not very stout, in an open rather deep russeted cavity, 
basin sometimes wide and shallow, usually narrow, rather deep 
and furrowed. Flesh greenish-yellow, juicy, with a delicious 
Spitzenberg aroma, quality "very good" if not " best." Repre- 
eented as being an abundant bearer. February. (Ad. lut 
Rep.) 



204 THE APPLE. 



Willow Tayig. 

A poor grower while very young, but becomes vigorous {.nd 
an early and abundant bearer. 

Fruit above medium size, roundish, slightly conic, somewhat 
oblate. Skin light yellow, shaded and marbled with dull red 
and sprinkled with numerous russet dots. Stalk rather short 
and slender. Cavity narrow, sometimes partially closed, with a 
lip. Calyx partially closed, in a somewhat corrugated abrupt 
basin. Flesh not very tender, with a pleasant sub-acid flavour ; 
quality good ; valuable for late keeping ; popular at the west 
and south. 

WiNTHROP Greening. 
Lincoln Pippin. Howe Apple. 

Origin, Winthrop, Maine. 

Fruit large, golden yellow, with slight russet tinge of red in 
the sun. Flesh tender, crisp, very juicy, with a sprightly rich 
flavour. September. (Cole.) 

Winn's Russet. 

Origin, Sweden, Maine. Tree of slow growth, hardy and 
productive. 

Fruit large, cavity deep, basin broad and,shallow, colour dark 
russet, witli obscure stripes of red covered with whitish spots. 
Flesh fine grained, sub-acid. Keeps till May. (Me. P. S. Rept.) 

Winter Pippin of Vermont. 

Origin unknown, much cultivated in Vermont ; a fair grower 
and productive. 

Fruit large, to very large, nearly globular, inclining to conic, 
obscurely angular. Skin greenish yellow, sprinkled with star- 
like crimson dots, cheek shaded with dull crimson. Stem short, 
inserted in a deep compressed cavity. Calyx small, nearly 
closed, segments long, in a rather deep uneven basin. Flesh 
white, tender, and agreeable. November to March. 

Winthrop Pearmain. 

Origin, Winthrop, Maine, size large, roundish, ovate. Skin 
yellow, striped with red, and deep red in the sun. Stem in a 
large cavity, basin shallow. Flesh white, juicy, flavour spicy 
and pleasant. September to January. (Me. P. S. R.) 

Wine Apple. Coxe. 
Hay's Winter. 
The Wine Apple is a very handsome, and an admirable win* 



■'IE APPLE. 205 

ter fruit, a most abundant bearer, and a hardy tree. It is a na- 
tive of Delaware. The tree has small leaves, grows thriftily, 
and makes a fine, spreading head. 

Fruit rather above medium size — in rich soils large ; form re- 
gular, nearly round, a little flattened at the ends. Skin smooth, 
of a lively deep red, over a yellow ground, or, more frequently, 
with a few indistinct stripes of yellow. Stalk short, inserted in a 
round, smooth cavity, with a little russet around it. Flesh yel 
lo wish-white, juicy and crisp, with a rather vinous, rich, and 
pleasant flavour. October to March. 

Wright Apple. 

Origin, Hubbardton, Vermont. Tree vigorous and pro- 
ductive. 

Fruit medium, roundish, oblate. Skin fine lemon yellow, 
Stalk short, inserted in a deep cavity. Calyx closed, basin 
rather large and corrugated. Flesh white, very tender, juicy, 
vinous, almost sweet, aromatic. Middle of September to middle 
of October. 

Yacht. 

Origin, Montgomery Co., Pa. Tree of moderate growth, a 
regular bearer. 

Fruit large, roundisH, striped with red, Avith various hues on 
yellowish ground. Stalk short, inserted in a small cavity. 
Calyx open, set in a large, shallow basin. Flesh yellowish, ten- 
der, with a pleasant, sub-acid flavour. November to March, 

Yellow Meadow. 

A Southern fruit. 

Fruit large, oblate. Skin greenish yellow. Stem rather 
slender, in a deep, irregular cavity. Calyx large and open, 
in a shallow basin. Flesh yellow, compact, flavour vinous, rich 
and excellent. November. 

Yellow Pearmatn. 
Golden Pearinain. 

Origin uncertain ; piobably a Southern fruit, moderate in 
growth and productiveness. 

Fruit medium, obliquely conic, inclining to oblong. Skin 
yellowish, slightly shaded with dull red. Stem short, ii)seited 
by a lip in a very narrow cavity. Calyx small and closed, basin 
deep, round and open. Flesh yellowish, tender, with a pleasant, 
rich, vinous flavour, slightly aromatic, January to March. 

Yopp's Favourite, 
Fi-ait large, roundish, slightly conic. Skin smooth, oily. 



206 THE APFLE. 

gi-cenish j^ellow, with a blush in the sun, sprinHe<l sparingly 
with russet dots, and a little russet about the stem. Calyx open 
in a deep basin. Stalk short, cavity deep. Flesh white, fine 
grained, tender, juicy, almost melting, of a most grateful, sub 
acid flavour. From Thomas Co., Georgia. (Robert Nelson.) 

York Imperial. 

Johnson's Fine "Winter. 

Origin thought to be York Co., Pa. Tree moderately 
vigorous, productive. 

Fruit medium, truncated, oval, angular. Skin greenish yel- 
low, nearly covered with bright red. Stem short, moderately 
stout, cavity wide, rather deep. Calyx small, closed, set in a 
deep, wide, plaited basin. Flesh tender, crisp, juicy, aromatic, 
" very good." (Ad. Int. Rept.) 

Yost. 

A native of Berks Co., Pa. Tree large and spreading. 

Fruit oblate, very much flattened. Skin yellow, striped and 
shaded with crimson, thinly dotted with brown. Stalk short, 
inserted in a very large cavity, slightly russeted. Calyx pai'- 
tially closed, basin broad and deep. Flesh yellowish, rather 
coarse, tender, juicy, with a pleasant, sub-acid flavour. Decem- 
ber, January. 

CLASS III. 

Contains those superseded by better sorts, yet many of them 
have qualities to recommend for certain localities and for cer- 
tain purposes. 

Alexander. Thomp. 

Emperor Alexander. Liiid. Ron. Kussian Emperor. Aporta. 

A very large, showy Russian variety, for cooking, not profit- 
able. 

Fruit very large, regularlj'- formed, conical. Skin greenish 
yellow, faintly streaked with red on the shaded side, but orange, 
brilliantly streaked and marked with bright red, in the sun. 
Calyx large, set in a deep basin. Stalk rather slender, three 
fourths of an inch long, planted in a deep cavity. Flesh yel- 
lowish w'hite, crisp, tender and juicy, with a rather pleasant fla- 
rour. A moderate bearer. October to December. 

Alfriston. Thomp. Lind. Ron. 

Lord Gwydr's Newtown Pippin. ) ^ ^^ rj,j 
OJdakers New. ) 

A third rate apple, valued in England for cooking. FruiJ 



TJIK APPLE. 207 

iai'ge, roundisli, a little ribbed, and rather broadest at tbe base, 
Skin pale greenish-yellow. Flesh yellowish white, crisp, tender, 
with a tolerable, somewhat acid flavour. October to January 

American Pippin. Coxe. Thomp. 

Grindstone. 

Valuable only for its late keeping and for cider. 

Fruit of medium size and regular form, roundish, somewhat 
flattened. Skin dull red in patches and stripes, on a dull green 
ground. Flesh white, firm, juicy, with a somewhat brisk, acid 
flavour. Keeps till June. Trees with crooked shoots. 

Angle. 

Medium, roundish, yellow, nearly covered with stripes and 
splashes of light and dark red with white dots. Flesh yellow, 
tender, sweet and good, fair and handsome. First of September, 

Augustine. 

Large, roundish, conic, yellow, striped with red, sweet and 
dry. August. 

Baldwin Sweet. 

Fruit rather large, roundish, yellow, striped and shaded with 
red. Flesh yellow, rather compact, sweet and good. Produc- 
tive. October, January. 

Bar Apple. 

A large, fair apple, slightly tinged with red next the sun. 
Flesh white, juicy, sweet and agreeable. An early fall fruit, and 
keeps well through the winter. (Coxe.) 

Bedfordshire Foundling. Thomp, Lind. 

A large green English apple, excellent for kitchen use. 
Fruit large, roundish, obscurely ribbed. Skin deep green, paler 
at maturity. Flesh yellowish, tender, juicy, with a pleasant, 
ftcid flavour. October to February. 

Belle-Fleur, Red. 

Belle-Fleur. Poiteau. Belle-Fleur Rouge ? TJiomp. 

A French variety scarcely worth cultivation. 

Fruit large, regular, oblong-conical. Skin pale greenish-yel- 
low, but nearly covered with red, striped with dark red. Flesh 
white, tender,"of tolerable, mild flavour, apt to become jiealy, 
November to January. 



808 THE APPLE 



Belden or Red Cheek. 

Origin unknown. Tree vigorous, moderately productive 
Fruit large, roundish, conic. Skin yellow, with patches of rus 
set, sometimes a little bronzed cheek. Flesh yellow, crisp, sub 
acid, pleasant. October, February. 

Birmingham. 

Of moderate growth, productive. Fruit medium, obliquely 
oblate. Skin yellow, sprinkled with a few whitish dots. Stem 
long, slender, in a broad deep cavity. Calyx closed, in a large, 
corrugated basin. Flesh yellowish, tender, rather acid, good 
for cooking. September. 

Black Apple. Coxe. 

Black American. Thomp. 

A native fruit, of a very dark red colour, and of a mild, rather 
agreeable flavour. 

Fruit rather below medium size, round or very slightly flat- 
tened. Skin dark red, almost black, with a mealy whitish 
bloom on the surface. Flesh yellowish red, tender, and of 
medium quality. The tree when fully grown has a rather 
drooping head. Ripe from November to February. 

Black Oxford. 

From Oxford, Maine, valued as a late keeper and good 
bearer. Fruit below medium, roundish, oblate, slightly conic. 
Skin yellow, almost covered with red, and very dark red on the 
exposed side. Flesh whitish, compact, not very juicy but plea- 
sant, mild, sub-acid. January to May. 

Black Gllliflower. 

Medium size, oblong, conical. Skin very dark, dull red. 
Flesh white, dry, mild, sub-acid. November to February. Very 
productive, and some call it a profitable market fruit. 

Blenheim Pippin. Thomp. Lind. 

Blenheim Orange. 
"Woodstock Pippin. 

Fruit medium, roundish. Skin yellowish, becoming deep 
orange, stained on the sunny side with dull and dark red stripes. 
Flesh yelloAv, breaking, very sweet, and of tolerable flavour 
October to December 



THE APPLE, 209 



BORSDORFFER. TllOlTip. KllOOp. 



Borsdorff Lind. 

King George the Third. Eon. 

Queen's, 

Reinnette Batarde, 

Edler Winter Borsdorffer, 

Reinnette de Misnie, 

Ganet Pippin, 

King, 

Le Grand Bohemian Borsdorffer, 



of various 
gardens, 
f ac. to 
Thomp. 



A small, celebrated German apple. Fruit roundish-oval, nar- 
rowing at the eye. Skin pale yellow, with a full red cheek, 
sprinkled with a little russet. Flesh yellowish-white, very firm 
and crisp, with a rich, brisk, perfumed flavour. November lo 
February. 

BOROVITSKY. 

A Russian apple of medium size, roundish, angular. Skin pale 
green, faintly striped. Flesh white, firm, sub-acid. August. 

BOXFORD. 

Fruit medium, oblate. Skin whitish, striped with red. Flesh 
(•ompact, not very juicy nor high flavour. September, October. 

Brewer. 

From Mass., a good grower, an annual bearer. Fruit very large, 
roundish, yellow, with a slight blush. Flesh yellowish, tender, 
pleasant, mild, sub-acid. October, November. 

BuRNHAP Greening. 

Origin, Vergennes, Vt. Good grower and regular bearer. 
Medium, nearly globular, inclining to conic ; skin greenish yel 
low. Flesh solid, juicy, crisp, with a pleasant sub-acid flavour. 
January and February. 

Cake Apple. 

From Connecticut. Medium, oblate, much depressed. Skm 
yellowish, with a blush. Flesh juicy, tender, pleasant. January 
to March. 

Calville, White Winter. Lind. 

Calville Blanche d'Hiver. Tliomp. 0. Duh. Noisette. 
White Calville. Coxe. 

The White Winter Calville is a celebrated old French sauce 
and cooking apple; but like most others of its class, is not 
worth J of cultivation here. 



210 THE APPLE. 

Fruit medium, roundish, conic, ribbed. Skin yellow, faint 
blush. Flesh coarse, tender, pleasant. November, February. 

Calville, Red Winter. Lind. 

CalvUle Rouge d'Hiver. Tliomp. Noisette. 
Calville Rouge. 0. Dull. 
Red Calville. Cooce. 

Fruit medium, roundish, conic, ribbed. Skin pale, and darfe 
red. Flesh tender, mild, sub-acid. November to February. 

Cambuthnethan Pippin. 

A Scotch variety, medium, roundish. Skin light yellow, 
striped and shaded with crimson and dark red. Flesh yellow- 
ish, juicy, sub-acid. September, December. 

Cann. 

Sweet Cann. 

Tree vigorous and productive. Fruit large, conic. Skin 
greenish with a dull crimson cheek, slightly sprinkled with 
brown dots. Flesh white, compact, not very juicy, sweet, and 
pleasant, core large. December to March. 

Carmel Sweet. 

An old variety from Westchester Co., N. Y. Fruit me- 
dium, oblate. Skin yellowish green, with a slight blush. Flesh 
white, juicy, tender, sweet, and rich. October, November. 

Garbage. 

Medium, roundish, conic, yellow. Flerh tender, juicy, sweet, 
without much flavour. 

Cash Sweet. 

Medium size, oblate, conic. Skin whitish, with a blush. 
Flesh white, compact, sweet, and rather dry. September. 

Catline. Coxe. Thomp. 

Gregson Apple. 

Origin, Maryland. Ti-ee of slow growth, very productive, 
much esteemed in the lower part of Delaware. Below medium 
size, oblate, yellow, bright red cheek, with stripes. Flesh ten 
dev, rich, juicy, and sweet. October to December. 

Cathead Sweet. 
Treo hardy, good bearer. Fruit large, roundish, conic. Skin 



THE APPLE. 211 

grecnisli yellow sljglit blusli. Flesh wliite, tender, sweet, ncl 
ricli. October. 

Catshead. Coxe. Lind. 

Eound Catshead. Tfwmp. 
Cathead Greening. 

A very large apple, cultivated for drying in some parts of tli« 
country, but of little other value except as a cooking apple 

Fruit of the largest size, round. Skin quite smooth, pale 
green. Flesh tender, with a sub-acid juice. October and No- 
vember. 

Cheeseborough Russet. 

Howard Russet. Eangsbury Russet. 

An old fruit of little value, large, conical, green russet. 
Flesh coarse, dry, sub-acid. October, November. 

Cluster. 
Fruit small, yellow, oblate, sweet. Very productive. 

Cornish Aromatic. Thomp. Lind. 

English apple. Fruit of medium size, roundish, angular. 
Skin rich red, much marked with russet yellow dots, on a pale 
russet ground. Flesh yellow, with a rich, aromatic, sub-acid 
flavour. October to December. 

Cram or Kram. 
An old fruit nearly out of use and not worth cultivating. 

Crow Egg. 

Egg Top? 

An old variety of not very good quality, oblong oval, long 
stem, greenish yellow, tender, sweet, large core. October, No- 
vember. 

There is also another Crow Egg in Kentucky, of conical form, 
yellow, striped with dull red. Stem short. Flesh yellow, com 
pact, sub-acid, good. December, January. 

Doctor. Coxe. Thomp. 

Red Doctor. De Witt. 

A Pennsylvania apple; the tree is rather an indifferent 
grower and bearer. 



212 THE APPLE. 

Fruit medium sized, regularly formed and flat. Skin smootn^ 
yellow, striped and washed with two or three shades of red, with 
a few darker spots. Flesh tender, juicy, and breaking in its 
texture, with a slightly aromatic flavour. October to January. 

Dodge's Early Red. 

Fruit medium, roundish. Skin yellow, striped and splashed 
with deep red. Flesh white, often stained, not very tender, but 
with an agreeable aromatic flavour. Middle of August. 



DuMELOw's Seedling. 
■Wellington. Dumelow's Crab. 

English, rather large, roundish, yellow, with a blush. Flesh 
yellow, crisp, brisk, acid. November to March. 

Dutch Codlin. Thomp. Lind Ron. 

Chalmer's Large. 

A very large kitchen apple, valued only for cooking, from 
August to September. Fruit of the largest size, irregularly 
roundish, or rather oblong, strongly marked by ribs extending 
from the base to the eye. Skin pale yellow, becoming orange 
yellow on the sunny side. Flesh white, sub-acid, and moderate- 
ly juicy. 

Early Marrow. 

A large Scotch apple, roundish, conical, ribbed. Skin yel- 
lowish-white, with a tinge of red in the sun. Flesh tender, and 
bakes well ; productive. September and October. 

Easter Pippin. Thomp. Lind. 

Young's Long Keeping. 

Clarmont Pippin. 

Ironstone Pippin. 

French Crab. Forsyth, {not of Coxe.) 

Remarkable for keeping sound and firm two years. It is an 
English variety. Fruit of medium size, skin deep green, with a 
pale brown blush. Flesh very firm, and though not juicy, of » 
good, sub-acid flavour. 

Ellis. 

From Conn. Small roundish, greenish yellow, brown cheek. 
Flesh firm, juicy, pleasant, a long keeper. April, May. 



THB APPL.e. 213 



Epsy. 

From Vermont. A handsome productive fruit, small, elon- 
^-ftted conic, deep red, almost crimson. Flesli wliitisli, sweet, 
hdd rich. December, January. 

Fall Jenneting. 

Tree vigorous, and very productive. Fruit large, oblate. 
Sdn pale greenish yellow, with a blush. Stalk medium length, 
Cavity large. Calyx closed ; basin small, open. Flesh whitish, 
te-ader^ j^iicy, pleasant, sub-acid. November. 

Fenouillet Gris. Thomp. Poit. Nois. 

Fruit small, roundish. Skin light russet on yellow ground. 
Fiesh firm, with a saccharine perfumed flavour. December to 
Fobruar}^ 

Fenouillet Rouge. Thomp. Poit. Lind. 0, Duh. 

Bardia, Court-pendu Gris. 

Fruit small, roundish. Skin rough, greyish, with dark brown- 
ish red. Flesh firm, sugary. October, January. 

Fenouillet Jaune. Thomp. Poit. Coxe. 

Embroidered Pippin. Lind. 

Drap d'Or. Duh. No. 12. Knoop. 

Porame de Caractere. 

A French fruit, which has not proved of much value here. 
Fruit small, roundish. Yellow grey russet network. Flesh 
white, firm, aromatic flavour. October to March. 

Flat Sweet. 

An old eastern fruit, and much valued where known. 

Fruit large, oblate, slightly conic, angular. Yellow, some- 
times with sunny cheek, and slight russet. Flesh white, tender, 
juicy, with a fine, rich, saccharine flavour. 

Flower of Kent. Tliomp. Lind. Ron. 

A large and handsome English apple, chiefly valued for baking 
and kitchen use. 

Fruit quite large, roundish, conic, angular. Skin tawny yel- 
low, washed with dull red, with occasionally a few stripes of 
brighter red. Flesh greenish yellow, abounding with a lively 
Bub-acid juice. October to January. 



214 THE APPLE. 



Gloria IvIundi. Thomp. 

Monstrous Pippin. Coxe. Floy. Ken, 

Baltimore. 

Glazenwood Gloria MundL 

New York Gloria MundL 

American Mammoth. 

Ox Apple. 

Origin unknown. Tree vigorous. Not proc uctive or profit 
able. 

Fruit very large, roundish, oblate, angular. Skin greenish 
yellow. Flesh coarse, tender, with a pleasant acid flavour: 
October to January. 

Gloucester White. 

Origin, Gloucester, Va. Tree vigorous and very productive. 
Fruit medium, roundish, oblate. Skin fine yellow. Flesh 
yellow, juicy, rich, aromatic. October. 

Golden Harvey. Thomp. Lind. Eon. 
Brandy Apple. Forsythe. 

An excellent, high flavoured little dessert apple from England, 
of slender growth. 

Fruit small, irregularly I'ound. Skin rather rough, dull russet 
over a yellow ground, with a russety red cheek. Flesh )'ellow, 
of fine texture, with a spicy, rich, sub-acid flavour. The fruit is 
apt to shrivel. December to April. 

Golden Apple. 

Tree vigorous, productive, large, oblate. Skin golden yellow, 
slightly sprinkled with brown dots. Flesh yellow, coarse, juicy, 
tender, with a mild, rich, sub acid flavour. October to Decem- 
ber. 

Green Domine. 

Medium, oblate, greenish yellow, washed, or obscurely striped 
with dull red. Flesh whitish, firm, with a pleasant, peculiar 
flavour. December, February. 

Greyhouse. 

Medium, oblate, nearly globular, dull red, with faint stripes. 
Flesh firm and dry ; said to be fine for cider. Winter. 

Harvest Red Streak. 

From Michigan, a local name, probably an old variety, small 
or medium, oblate, angular. Skin whitish, striped and splashed 



THE APPLE. 215 

with bright red. Flesh white, coarse, somewhat stained, very 
tender, juicy, acid, valuable only for cooking. Last of July and 
August. 

* Hewitt's Sweet. 

Large, oblate, yellow, splashed with red. Flesh whitish^ 
sweet) tender and pleasant. October, November, productive. 

Hoary Morning. Thomp. Lind. Eon. 

Dainty Apple. Downy. 
Sam Eawlings. 

An English fruit for culinary purposes; large, oblate, conic. 
Skin yellow, splashed and striped with red, and covered with a 
bloom. Flesh firm, brisk, sub-acid. October, December. 

Holland Sweet. 

Fruit medium, conic, green, with stripes of dull red. Flesh 
firm, sweet, and valuable for long keeping and culinary uses, 
January to May. 

HUNGE. 

Hunger. 

Origin uncertain, popular and long cultivated in North Caro 
lina. Tree vigorous and very productive. 

Fruit large, roundish. Skin greeu, with a blush. Flesh soft, 
sub-acid, pleasant, valuable for drying and culinary uses. Sep 
tember, October. 

Indian Prince. 

Fruit medium, roundish. Skin deep red, sprinkled with 
whitish dots. Flesh yellowish, rather firm, juicy, with a plea- 
saat aromatic flavour, September, October. 

Irish Peach Apple. Thomp. Lind. P. Mag. 

Early Crofton. Ronalds. 

Fruit of medium size, round or a little flattened, and obtusely 
augular. Skin yellowish green, with small dots in the shade, 
washed and streaked with brownish red in the sun. Flesh white, 
tender, juicy, and pi-etty well flavoured.- August. 

Kenrick's Autumn. Ken. 

Fruit large roundish. Skin pale, yellowish-green, striped and 
stained with bi-ight red. Flesh white, a little stained with red 
tender, juicy, and of a sprightly acid flavour. September. 



216 TUE APPLE. 

Kerry Pippin. Thomp. Lind. Ron. 
Edmonton's Aromatic Pippin, ac, Thomp. 

An Irish dessert apple. 

Fruit middle size, oval, a little flattened at the eye. Skic 
pale yellow. Flesh yellow, tender, crisp, with a sugary flavour. 
Kipens in September and October. 

KiLHAM Hill. Man. 

A native of Essex Co., Mass., raised by Daniel Kilham. 

Fruit pretty large, roundish, ribbed, narrowing to the eye. 
Skin pale yellow, slightly splashed with red in the shade, deep 
red in the sun. Flesh of sprightly, rather high flavour, but ia 
apt to become dry and mealy. September. 

King of the Pippins. Thomp. Lind. Ron. 

Hampsliire Yellow. 

An English fruit of poor quality, medium size, roundish, ob- 
late, pale yellow, washed and striped with red. Flesh very 
firm, sharp, sub-acid. October, November. 

Kirk's Lord Nelson. Thomp. Lind. Ron. 

English fruit, large, roundish. Skin light yellow, striped 
and mottled with bright red. Flesh firm, juicy, but not rich, 
October, November. 

Lemon Pippin. Thomp. Forsyth. 

Kirke's Lemon Pippin. 

An English variety of medium size, oval. Skin lemon yelloTr. 
Flesh firm, brisk, sub-acid. October. 

Longville's Kernel. Thomp. Lind. P. Mag. 

Sam's Crab. 

English fruit, rather below medium size, oval, rather flattened. 
Skin greenish yellow, streaked with pale brownish red, with a 
few streaks of bright red. Flesh firm, yellow, slightly perfumed, 
fiub-acid. August and September. 

Lovett's Sweet. 

Origin, Beverley, Mass. 

Fruit medium, roundish, conic. Skin yellow. Flesh yellow, 
modcsrately juicy, sweet and pleasant. October to February. 



Tlifi APPLE. 21T 



Lucombe's Seedlino. 



English ; large, roundish, angular. Skin whitish, striped and 
splashed with red. Flesh firm, jviicy, good for cooking. Oc 
tober, November. 

Margil. Thomp. Lind. Ron. 

NeverfaU. Munche's Pippin. 

An old English dessert apple, of slender growth. 
Fruit sn all, roundish, oblate, yellow, striped with red. Flesh 
yellow, firm, aromatic. October, November. 

Melvill Sweet. 

Origin, Concord, Mass. Tree vigorous and productive. 

Fruit medium, roundish. Skin yellowish green, striped with 
pale red. Flesh rich and sugary. November to February. 
(Cole.) 

Menagere. Thomp. Man. 

We received this fruit from Mr. Manning, who, we believe, had 
it from Germany ; it is only fit for cooking. 

Fruit very large, regularly formed, but very much flattened. 
Skin pale yellow, with sometimes a little red in the sun. Flesh 
tolerably juicy. September to January. 

Merritt's Sweet. 

Fruit medium, oblate, yellow, sometimes with a blush. Flesh 
compact, very sweet, good for culinary use, and stock feeding. 
Last of August ; productive. 

Methodist. 

From Connecticut. Tree vigorous and productive, medium 
size, oblong, oval. Skin greenish, marbled and striped with 
red. Flesh white, tender, mild, sub-acid, not rich. Novem- 
ber. 

Milam. 
Harrigan. Winter Pearmain of some. 

Origin -ancertain, much grown in some sections at the "West, 
very productive and keeps well. 

Fruit medium or below, roundish, greenish, shaded and 
striped with red. Flesh rather firm, pleasant, sul:»-acid, not rich. 
December, March. 

10 



nS THE APPLB. 



Monarch. 



Fruit mediurn, roundish, oblate, regular. Skin light red, 
splashed and striped with dark red, and numerous light dots, 
Flesh juicy, not very tender, but rich, pleasant, sub-acid. Sep- 
tember, October 

Mooee's Sweet. 

Red Sweet Pippin. 

Tree moderately vigorous, very productive. 
Fruit medium, oblate, deep red. Flesh rather dry, svr<MAi 
keeps well, and valuable for stock feeding. January to April. 

Murphy. Man. Ken. 

Raised by Mr. D. Murphy, of Salem, Mass. 

Fruit pretty large, roundish, oblong. Skin pale red, streaked 
with darker red, and marked with blotches of the same colour. 
Flesh white, tender, with an agreeable flavour. November to 
Februarv. 

Norfolk Beaufin. Thomp. Lind. 

Read's Baker. Catshead Beaufin. 

A large English fruit, only fit for cooking purposes. Skin 
dull red, on greenish ground. Flesh firm, sub-acid, poor. 
January to May. 

Nonpareil Scarlet. Thomp. Lind. Ron. 

New Scarlet Nonpareil. 

Foreign ; medium size, roundish, conical. Skin whitish, 
Btriped and shaded with red. Flesh white, firm, juicy, sub-acid. 
November, December. 

Nonsuch. Thomp. Lind. 
Nonsuch. Eon. torsyih. 

An old English sort. 

Fruit of medium size, regular form, flat. Skin greenish yel- 
low, striped and spotted with dull brick red. Flesh white, soft, 
with a plentiful sub-acid juice. A great bearer. 

Nonpareil, Old. Lang. Lind. Thomp. 

English Nonpareil. Non PareOle. 0. Duh. 

The Old Nonpareil is a favourite apple in England, but it ia 
little esteemed in this country. November to January. 



THE APPLE. 210 

Fruit below medium size, roundish, a little ovate, and flat- 
tened. Skin greenish-yellow, thinly coated with pale russet. 
Flesh firm, crisp, with a rich, acid, poignant flavour. 

Old Field. 

Origin, Connecticut, a good grower, bears well, an old 
variety. 

Fruit medium, oblate, conic. Skin yellow, with a slight 
blush. Flesh yellowish, tender, pleasant, mild; sub-acid. Janu- 
ary to April. 

OsLiN. Thomp. Lind. 

Arbroath Pippin. Forsyth. 

An excellent Scotch apple, ripening early in August. Form 
oblate, below medium size. Skin rather tough, clear lemon yel- 
low when quite ripe, and sprinkled with a few greyish, green 
dots. Flesh yellowish, firm, crisp, juicy, with a spicy aromatic 
flavour. Tree vigorous and productive. 

Pearson's Plate. Thomp. 

A new variety from England, and not yet tested here, but 
which has a very high reputation. 

Fruit small, about two and a half inches in diameter, regularly 
formed, flat. Skin greenish-yellow, becoming yellow, with a little 
red in the sun. Flavour first rate in all respects. Mr. Thom- 
son says this is a good bearer, and a remarkably handsome des- 
sert fruit. 

Pearmain, Blue. Man. Ken. Thomp. 

Fruit of the largest size, roundish, regularly formed, ver} 
slightly conical. Skin covered with stripes and blotches of 
dark purplish-red, over a dull ground — and appearing bluish 
from the white bloom. Flesh yellowish, mild, rather rich and 
good. The tree grows strongly, and bears moderate crops. 
October to February. 

Pearmain, Adams. Thomp. Lind. 

Norfolk Pippin. 

Fruit of medium size, conical, yellow, striped and shaded with 
crimson, and a few grey dots. Flesh yellowish, crisp, firm, rich, 
aromatic. October to November. 

Pearmain, Claygate. Thomp. Lind. 
English, not yet tested. 



220 THE APPLE. 

Fruit of mediani size, and Pearmain shape. Skin greenisL 
yellow, nearly covered with brownish red. Flesh yellow, ten- 
der, with a very rich, aromatic " Ribstou pippin flavour." The 
tree is very hardy. November to March. 

Pennock's Red Winter. Thomp. 

Pennock. Coxe. 
Big Eomanite. Red Pennock. 

Large Romanite. Neisley's Winter Penick. 
Pelican. 

A Pennsylvania fruit, subject to bitter rot in most sections, 
yet it succeeds in a few places. 

Fruit quite large, oblique, generally flat, but occasionally 
roundish-oblong. Skin fine deep red, with faint, indistinct 
streaks of yellow. Flesh yellow, tender and juicy, with a plea- 
sant, sweet flavour. The tree is large, makes a firm, spreading 
head, and is a regular beai-er. November to March. 

Pennington's Seedling. Thomp. Lind. 

An English fruit of medium size, nearly flat, a little angular. 
Skin mostly covered with rough yellow russet, with a little pale 
brown in the sun. Flesh yellowish, firm, crisp, with a brislc, 
acid juice. November to March. 

Pine Apple Russet. 

Tree of moderate growth, fruit not fair or very valuable. 

Fruit medium, conic, angular. Skin whitish yellow, faintly 
striped. Stalk rather long and slender, cavity uneven and 
slightly russeted. Calyx closed, basin shallow, corrugated. 
Flesh whitish, juicy, tender, sub-acid, slightly aromatic. Last 
of September and October. 

Pound Royal. 

Probably of French origin, fruit apt to be unfair, unless with 
high culture. 

Fruit large, roundish-oblong, with a slightly uneven surface. 
Skin pale yellowish-white, rarely with a faint blush, and marked 
when ripe with a few large ruddy or dark specks. Flesh very 
tender, breaking, fine grained, with a mild, agreeable, sprightly 
flavour. In use from December to April. 

Press. 

Origin, Bucks Co., Pa., rather large, oblate. Skin whitish 
yellow, striped and splashed with red. Flesh juicy, tender, 
pleasant, mild, sub-acid. March. 



THE APPLE. 121 



President. 

Origin, Essex Co., Mass. Tree vigorous, productive. 
Fruit large, roundish oblong. Skin pale yellow, witli bruwn 
dots. Flesh yellow, firm, juicy, sub-acid. September, October. 

Priestly. Coxe. Thomp. 
Priestley's American. 

Origin, Pennsylvania. Tree vigoi'ous, upright, and produc- 
tive. 

Fruit large, roundish-oblong. Ssin smooth, dull red, with 
small streaks of yellowish green. Flesh white, moderately 
juicy, with a spicy, agreeable flavour. December to March. 

Prolific Sweet. 

From Connecticut. Good grower, very productive, fine for 
cooking, roundish, conic. Skin greenish. Flesh whitish, ten- 
der, with a pleasant, sweet, spicy flavour. November to Feb- 
ruary. 



Pumpkin Russet. 

Zenric 



Sweet Russet. Kenrick. 
Pumpkin Sweet, 
Flint Russet, 
York Russet. 



Fruit large, round. Flesh, pale yellowish green, slightly 
covered with russet. Stalk long, set in a wide shalloAv cavity. 
Eye narrow, slightly sunk. Flesh exceedingly rich and sweet. 
September to January. Trees large and spreading, inclined to 
rot. Not valuable. 

Red Ingestrie. Thomp. Lind, 

Raised by Mr. Knight. This is greatly admired as a dessert 
apple in England, but not here. 

Fruit small, oblong or ovate, with a wide basin at the eye, 
and a shoj't and slender stalk. Skin bright yellow, tinged and 
mottled with red on the sunny side. Flesh very firm, juicy and 
high flav^ouved. Ripens in September and October. 

The Yellow Ingestrie differs from the above as follows : 
fruit of smaller size, of a clear, bright gold colour, without red. 
Eye small and shallow. Flesh tender and delicate, with a 
plentiful juice when freshly gathered from the tree. October. 

Red and Green Sweet. 
Very large, oblong, conic, ribbed. Skin greenish white witli 



'222 THE APPLK. 

stripes of red. Flesli white, tender, sweet ; a good fruit for 
baking and stock-feeding ; bears moderate crops annually. Mid- 
dle of August to middle of September. 

Red Pound Sweet. 

Tree vigorous, not very productive. Fruit very large, round- 
ish, conic. Skin yellow, shaded and striped with red. Flesh 
white, juicy, sweet, aromatic; excellent for culinary use. Sep- 
tember. 

Reinette Triomphante. M. Christ. 

Victorious Reinette. 

A German early winter apple. Fruit large, oblong, regularly 
formed. Skin pale yellow, thickly dotted with white specks, 
and rough, projecting warts. Flesh yellow, firm, juicy, with a 
pleasant aromatic flavour. The tree is of thrifty growth, and ia 
said to bear well. 

Ross Nonpareil. Thomp. Lind. Ron. 

An Irish fruit, rather below medium size, roundish, narrowing 
a little to the eye. Skin covered with a thin mellow russet, 
and faintly stained with red on the sunny side. Flesh greenish 
white, tender, with a rich aromatic flavor. A profuse bearer. 
Very subject to rot before ripening. Unprofitable. October. 

Rymer. 

Foreign origin, large, oblate, conic, angular. Skin pale yellow, 
shaded with crimson. Flesh yellowish, rather firm, brisk, sub- 
acid. November, December. 

Sam Young. Thomp. Lind. P. Mag. 

Irish Russet. 

Origin, Ireland. Fruit small, slightly flattened, and regularly 
formed. Skin bright yellow, a good deal covered, with grey 
russet. Flesh greenish, quite juicy and tender, with a rich and 
excellent flavour. November to January. 

Spice Sweet. 

Berry Bough. 

Tree vigorous, productive, medium, oblate, smooth, pale yel- 
low. Flesh rather firm, sweet, highly aromatic; apt to be 
knotty and unfair. August, September. 



THE APPLE. 22S 



Sponge. 

Fruit large, roundish ; skin greenish, striped with dull rea, 
dotted with whitish spots. Flesh white, coarse, sub-acid; a 
kitchen fruit. October and November. 

Sprague. 

Size rather small, oblong oval, slightly conic. Skin yellow, 
flesh yellow, juicy, tender, sprightly, sub-acid. October. 

Steel's Sweet. 

Origin, Berlin, Conn. ; productive, keeps well, but not 
always fair. 

Fruit medium, globular, angular, yellowish, slight blush. Flesh 
white, compact, juicy, with a peculiar saccharine flavour. De- 
cember to March. 

Stroat. Floy. Ken. 
Straat. Tliomp. 

An apple formerly in high esteem among the descendants of 
the Dutch settlers on the North River. Not profitable. 

Fruit above the middle size, regularly formed, roundish 
oblong, and tapering a little to the eye. Skin smooth, yellow- 
ish green. Flesh yellow, very tender, with an excellent, rich, 
brisk flavour. In eating from September to December. 

Surprise. Thomp. 

A small, round, whitish yellow apple, of little or no value, but 
idmired by some for its singularity — the flesh being stained with 
•ed. November to January. 

Summer Golden Pippin. Thomp. Lind. P. Mag. 

A nice little English dessert apple, but inferior to many of our 
own. Fruit small, ovate, flattened at the eye. Skin shining 
bright yellow, with a little orange next the sun. Flesh yellow, 
firm, crisp, and rich. August. 

Sweet and Sour. 

Fruit large, oblate, ribbed, the ribs being green, and the inter- 
vening hollows light yellow; the ribs bearing the flavour of the 
fruit, which is acid, the intervening hollows being almost flavoui'' 
less, but sweetish ; this portion not having its juice well elabo 
rated. December, February. 



224 THE APPLE. 



Table Greening. 

Oi-gin, Coniish, Maine. Promises to be va.uable, as a vci*j 
late keeper. Medium size, pleasant flavour. 

Tift's Sweet. 

Origin, New England. 

Fruit medium, oblate. Skin green, netted with russet, some- 
times with a dull brown cheek. Flesh yellowish, exceedingly 
sweet and rich. A regular but not profuse bearer. September 
October. Requires high culture. 

Titus Pippin. 

Tree vigorous and productive. 

Fruit large, oblong conic. Skin light yellow. Flesh tender, 
juicy, not high flavoured. November, December. 

Turn off Lane. 

Winter Strawberry. 

Origin, Salem, New Jersey. Medium or below oblate, 
yellow, striped with red ; brisk, sprightly flavour. Prized in 
the neighbourhood of its origin as a late keeper. 

Turkey Greening. 

From Connecticut. Fruit fair and very productive, large, 
oblate, slightly conic. Skin green, with a dull blush and many 
light dots. Flesh greenish, tender, juicy, sub-acid, not rich. 
January, February. 

Watson's Dumpling. 

A large English kitchen apple, nearly round, yellowish green, 
faintly striped with dull red. Flesh juicy, pleasant, sub-acid. 
October to January. 

Wetherill's White Sweet. 

From New Jersey. Tree vigorous, very productive. 
Fruit large, yellow. Flesh white, sweet. September. 

White Sweet. 

Origin, Maine. Tree vigorous, very productive. 

Fruit medium, roundish, oblate. Skin white, witn a sliglil 
crimson cheek. Flesh white, compact, juicy, very sweet, excel- 
lent for culinary uses and stock feeding. September, October. 



THE APPLE. 22£ 



White Astrachan. Thomp. Lind. P. Mag. 

Pyrus Astracanica. De Candolle, J 

Transparent de Moscovie, >■ of the French gardens. 

Glace de Zelaudo, ) 

A nearly white, semi-transparent, Russian apple. 

Fruit of medium size, roundish. Skin very smooth, nearly 
white, with a few faint streaks of red on one side, and covered 
with a Avhite bloom. Flesh quite white, partially transparent, 
tender, and of delicate flavour, but rather dry. P'irst of August, 

Wing Sweet. 

Medium size, oblate, angular, colour hght red, striped and 
splashed with dark red. Flesh white, tender, sweet and pleasant. 
October. Great bearer. 



Winter Queen. Coxe. 

Winter Queening. Thomp. 

Fruit medium, conical. Skin fine deep crimson in the sun, 
dotted with yellow ; of a paler and livelier red, in the shade. 
Flesh yellowish, of a mild and rather pleasant, sub-acid flavour. 
The tree is an abundant bearer. November to February. 

WoRMSLET Pippin. Thomp. Lind. P. Mag. 

Knight's Codlin. 

An English fruit, middle-sized, roundish, tapering a little to- 
wards the eye. Skin pale green, or straw colour, darker next 
the sun. Flesh white, crisp, firm, with a sharp, sub-acid juice. 
September. 

CLASS IV. 
cider apples. 

Cooper's Russeting. Coxe. 

This native apple is especially suited to light sandy soils, 
where some other sorts fail. It makes an exceedingly strong 
iider of delicious flavour. 

Fruit small, oblong or ovate, pale yellow, partially covered 
with russet. Stalk slender, and very long. Flesh dry, rich and 
sw'cet. The fi-uit is fit for cider in November, keeps well 
through the winter, and is esteemed by many fcr cooking. Tree 
small, with numerous little branches. 

10* 



226 THE APPLE. 

Campfield. Coxe. 

Newark Sweeting. Sweet Maiden's Blush. 

Anotlier capital New Jersey cider apple, ranking next to the 
Harrison. It forms a fine large tree, with straight, spreading 
limbs, and is very productive. Fine for baking and stock feed- 

Fruit of medium size, roundish, rather flattened. Skin 
smooth, washed and striped with red, over a greenish-yellow 
ground. Flesh white, rather dry, firm, rich and sweet. April, 
May. 

Gilpin. Coxe. Thomp. 

Carthouse. Small Romanite. 
Romanite of the West. 

A handsome cider fruit, from Virginia, which is also a very 
good table fruit from February to May. A very hardy, vigor- 
ous and fruitful tree. 

Fruit of medium size, roundish-oblong. Skin very smooth 
and handsome, richly streaked with deep red and yellow. Stalk 
short, deeply inserted. Calyx in a round, rather deep basin. 
Flesh yellow, firm, juicy and rich, becoming tender and sprightly 
in the spring. 

Harrison. Coxe. 

New Jersey is the most celebrated cider making district in 
America, and this apple, which originated in Essex County, of 
that State, has long enjoyed the highest reputation as a cider 
fruit. Ten bushels of the apples make a barrel of cider. The 
tree grows thriftily, and bears very large crops. 

Fruit medium size, ovate or roundish-oblong. Skin yellow, 
with roughish, distinct black specks. Stem one inch, or more, 
long. Flesh yellow, rather dry and tough, but with a rich fla- 
vour, producing a high coloured cider, of great body. The 
fruit is very free from rot, fjxlls easily from the tree about the 
first of November, and keeps well. The best cider of this 
variety, is worth from six to ten dollars a barrel, in New York. 

Hewe's Virginia Crab. Coxe. 

The Virgmia Crab makes a very high flavoured dry cider, 
which, by connoisseurs, is thought unsurpassed in flavour by 
any otl er, and retains its soundness a long time. It is a pro- 
digious bearer, and the tree is \-ery hardy, though of small 
size. 

Fruit quite small, about an inch and a half in diameter, nearly 
round. Skin dull red, dotted with white specks, and obscurelv 



THK APPLE. 22'3 

}triaked with greenisli-yellow. Stalk long and slender. Flesh 
fibrous, with an acid, rough, and astringent flavour, and when 
ground, runs clear and limpid froni the press, and ferments very 
slowly. The Virginia Crab is often mixed with rich pulpy ap- 
ples, to which it imparts a good deal of its tine quality. 

The Roane's White Crab is a sub-variety of the foregoing, 
about the same size, with a yellow skin. It makes a rich, 
strong, bright liquor, and keeps throughout the summer, in a 
wcU-bunged cask, perfectly sweet. 

Hagloe Crab. Lind. 

This is a celebrated old English cider fruit, scarcely known in 
this country. Lindley says, when planted on a dry soil, with a 
calcareous bottom, it produces a most excellent cider. The spe- 
cific gravity of its juice is 1081. 

" Fruit small, ill-shaped, something between an apple and a 
crab, more long than broad, wide at the base and narrow at the 
crown, which is a little sunk, and the eye flat. Skin pale yel- 
low, a little marbled in diff"erent directions with a russet-grey, 
and having a few red specks or streaks on the sunny side. Eye 
flat, with a spreading calyx. Stalk short." 

Red Streak. Coxe. 

Herefordshire Red Streak, ) /• c t- t ■, 
Scudamore's Crab, \ '^ ^"^^^'^ ^«^'^^'^- 

A capital English cider apple, which thrives admirably in 
this country, and is very highly esteemed, as it makes a rich, 
high flavoured, strong liquor. It is a handsome grower, and a 
great bearer. 

Fruit of medium size, roundish. Calyx small, set in a rather 
deep basin. Stalk rather slender and short. Skin richly 
streaked with red, with a few yellow streaks and spots. Flesh 
yellow, rich, firm, and dry. 

Styre. Thomp. 
Forest Styre. Lind. Styre. Goxe. 

The Styre is a famous old English cider fruit, and Lindley 
remarks that Styre cider may be found in the neighbourhood of 
Chepstow, thirty or forty years old. 

Fruit middle size, round, pale yellow, with an orange cheek. 
Stalk short. Flesh firm, of high flavour, and makes a high- 
coloured liquor. The tree thrives well here, and forms a very 
upright, broom-like head. October to January 

In addition to the foregoing, several of the table apples 
already described are esteemed for cider, as the Newtown Pippin, 



228 THE APPLE. 

Wine Apple, Win esap, &c., and some of the high-flavoured Eng 
lish varieties in the pi'ocerling pages are very highly valued foj 
cider in Britain — the GoUlen Pippin, Golden Harvey, Downton^ 
&c. The Fox Whelp is a very celebrated apple of this clasi?, 
used to flavour and give strength to nearly all the choice cider 
of Herefordshire, which is not yet introduced here, to our know- 
ledge. It is middle sized, ovate, dark red, with a rich, heavy 
■juice of the speciflc gravity 1078. The Siberian Bitter 
Sweet is a variety of crab raised by Mr. Knight, and about 
twice the size of the Siberian Crab, small, roundish ovate, yel 
low ; an immense bearer, and held in very high esteem in Eng- 
land, for mixing with other cider apples, to impart richness. 



CLASS V. 

APPLES FOR ORNAMENT OR PRESERVING. 

Siberian Crab. Arb. Brit. 
Malus baccata. Lind. Pyrus baccata. Arb. Brit. 

The common Siberian Crab is a beautiful little fruit, wliich is 
produced in rich clusters on the branches, and, at a distance, 
resembles large and handsome cherries. It is higlily esteemed 
for preserving, and almost every large garden in the middle 
States contains a tree of this variety. It forms a vigorous, neat 
tree, of rather small size, and its blossoms, which are white, are 
produced in beautiful profusion in spring, and a large crop of 
fruit regularly follows. 

Fruit about three fourths of an inch in diameter, very regu- 
larly formed, and rather flat. Skin smooth, of a lively scaiTet^ 
over a clear yellow gi'ound, and when the bloom is rubbed off, 
is highly polished. Stalk nearly two inches long, and very 
slender. Calyx small, slightly sunk. Fit for preserving in Sep- 
tember and October. 

Large Red Siberian Crab. 

Pyrus Pmifolia. Arb. Brit. 

This variety is about twice the size of the foregoing, round- 
ish-ovate, with a large and prominent calyx, and a pale red and 
yellow skin. It forms a larger tree, with rather coarser foliage 
than the common variety, and is esteemed for the same pur- 
poses. September and October. 

Yellow Siberian Crab. 
Amber Crab. 
This scaicely differs from the common Siberian Crab, except 



li!i; AITLK. 229 

in its fruit, which is rather larg-er, and of a fine amber or golden 
yellow. Both this and the red are beautiful ornaments to the 
fruit garden in summer and autumn, and are equally esteemed 
for preserves and jellies. September. 

Quite a number of seedlings have been raised from the Sibe- 
rian Crab in this country, mostly of larger size — some by Mr. 
Manning, of Salem, and several by Mr. Thompson, of Catskill, 
scarcely deserving of special notice here. 

Double Flowering Chinese Crab. 

Pyrus Spectabilis. Ard. Brit. 
Malus Spectabilis. K Dull. 
Double tlovvermg Apple. 

Tins very beautiful crab tree from China, which produces a 
small green fruit, of no value, is highly admired for its showy 
blossoms. These are large, tipped with deep red in the bud, but 
when open, are of a pale rose colour, semi-double, large, and 
produced in fine clusters. It is an exceedingly ornamental, 
small tree, growing from ten to twenty feet in height. 

Double White Siberian Crab. 

Baccata fructa flore plena alba. 

Fruit three fourths of an inch high, and one and a quarter 
broad, roundish, irregular, swollen on one side. Stalk one third 
of an inch long, obliquely inserted at the surface, eye large, even 
with the surface, closed. Colour red carmine on the sunny side, 
green on the shaded side, covered with a white bloom. Flowers 
large double white, very ornamental. (Leroy in Hort.) 

Currant Crab. 

Pomme G-roseille. 

The fruits of this kind of apple are of the size of currants, and 
are borne like them in clusters ; they are round, a little compress- 
ed towards the ends. Stem about half an inch long. Colour red, 
slightly striped with deep red ; it is ornamental in its flowers as 
well as its fruits. (Leroy in Hort.) 

Purple Siberian Crab. 
Baccata fructa pwpurea or rosea. 

Fruit about one inch high, and one and a half broad, oblate 
Stem two thirds of an inch long, slender, inserted in a large 
cavity. Colour beautiful reddish purple on the sunny side, cover- 
ed with a bloom, the shaded side less brilliant, and the whole 
surface speckled with some grey dots. Flesh, like all the crabs, 
co;\rse and harsh. (Leroy in Hort.") 



230 



THE APPLE. 



Stp.iped Siberian Crab. 

Baccata frucia striata. 

Fruit one and a tliird of an incli high, and one and a liall 
broad, rouiidish. Stem half an inch long, inseited in a large 
cavity. Colour rose yellowish, red striped all over, carmine on 
the sunny side, more yellow towards the stem, covered with a 
fine white bloom ; this is an extremely ornamental tree. (Leroy 
in Hort.) 

Select List of Apples^ ripening in succession, to suit the MiddU 
and Southern portions of the Eastern States. 



Early Harvest. 

Red Astrachau. 

Early Strawberry. 

Summer Rose. 

"William's Favourite. 

Primate. 

American Summer Pearmain. 

Garden Royal. 

Jefferis. 

Porter. 

Jersey Sweet. 

Large Yellow Bough. 

Gravenstein. 

Maiden's Blush. 

Autumn Sweet Bough. 

Fall Pippin. 

Mother. 

Smokehouse. 

Rambo. 

Esopus Spitzenburgh. 



Yandevere of N. Y. 

Jonathan. 

Melon. 

Yellow Bellflower. 

Domine. 

American Golden Russet 

Cogswell. 

Peck's Pleasant. 

Wagener. 

Rhode Island Greening. 

King of Tompkins Co. 

Swaar. 

Baldwin. 

Lady Apple. 

Ladies' Sweet. 

Red Canada. 

Newtown Pippin. 

Boston Russet. 

Northern Spy. 

Wine Sap. 



Selection of Apples for the North. 



Red Astrachan. 

Early Sweet Bough. 

Sops of "Wine or Bell's Early. 

Golden Sweet. 

William's Favourite. 

Porter. 

Dutchess of Oldenburgh. 

Keswick Codlin. 

Hawthornden. 

Gravenstein. 

Mother. 

Tolman Sweet. 

Fameuse. 



Pomme Gris. 
Canada Reinette. 
Yellow Bellflower. 
Golden Ball. 
St. La-^Tence. 
Jewett's fine Red. 
Rhode Island Greening. 
Baldwin. 

Winthrop Greening. 
Danvers Winter Sweet. 
Ribstone Pippin. 
Roxbury Russet. 



Selection of Apples for the Western States. 
The following list was made up from the contributions of 



THE ALMOND. 



231 



twenty different cultivators from the States of Ohio, Michigan, 
Illinois, Indiana and eastern Iowa. 



Early Harvest. 

Carolina Red June. 

Red Asti'aclian. 

Large Sweet Bough. 

American Summer Pearmain. 

Sweet June. 

Summer Queen. 

Maiden's Blush. 

Keswick Codlin. 

Fall Wine. 

Rambo. 

Belmont. 

Fall Pippin. 

Fameuse. 

Jonathan. 

Tolman Sweet. 

Rome Beauty. 



Domine. 

Swaar. 

Westfield Seek-no-further. 

Ortley or White Bellflower. 

Broadwell. 

Vandevere of N. T., or Newtows 

Spitzenburgh. 
Yellow Bellflower. 
White Pippin. 
American Golden Russet. 
Herefordshire Pearmain. 
White Winter Pearmain. 
Wine Sap. 
Rawle's Janet. 
Red Canada. 
WUlow Twia:. 



Newtown Pippin does not generally succeed at the West, yet m some 
localities they are very fine. Rhode Island Greening and Baldwin gene- 
rally fail in many sections, while in others they are excellent. 

A Selection of Apples for the South and South-woH. 



Early Harvest. 

Carolina June. 

Red Astrachan. 

Gravenstein. 

American Summer Pearmain. 

Julian. 

Mangum. 

Fall Pippin. 

Maiden's Blush. 

Summer Rose. 

Porter. 

Rambo. 

Large Early Bough. 

Fall Queen or Ladies' Favourite. 

Oconee Greening. 

Equinetely. 



Nickajack. 

Maverack's Sweet. 

Batchelor or Eling. 

Buff. 

Shockley. 

Ben Davis. 

Hall. 

Mela Carle. 

Horse. 

Bonum. 

Large Striped Pearmaia. 

Rawle's Janet. 

Disharoon. 

Meigs. 

Cullasaga. 

Camack's Sweet. 



CHAPTER IX. 



THE ALMOND. 



Amygdalus communis, Dec. Rosacea, of botanists. 

Amandier, of the French ; Manddbaum, German ; Mandorlo, ItaLan 

Almend7-o, Spanish. 

The Almond tree, which is a native of the north of Aftica, 



232 THE ALMOND. 

and the mountains of Asia, has long been cultivated, and if 
mentioned in scripture as one of the charms of the fertile land 
of Canaan. It so strongly resembles the peach tree that it is 
difficult to distinguish it by the leaves and wood only ; indeed, 
Bev( ral botanists are of opinion, from experiments made in 
raising the almond from seed, that this tree and the peach are 
originally the same species, and that the rich and luscious 
peach is the effect of accidental variation, produced by culture 
on the almond. The chief distinction between the two in our 
gardens lies in the fruit, which, in the almond, consists of little 
more than a stone covered with a thick, dry, woolly skin, while 
the peach has in addition a rich and luscious flesh. The blos- 
soms of the almond resemble those of the peach, but are larger ; 
they are produced in great profusion, early in the season, before 
the leaves, and are verj^ ornamental. 

Uses. The kernel of the sweet almond is highly esteemed as 
an article of food, and is largely used as an ingredient in 
confectionery, cookery, and perfumery. It is raised in great 
quantities in the south of Europe, especially in Portugal, and is 
an important article of commerce. The bitter almond is used 
in cookery and confectionery, and in medicine ; it furnishes the 
prussic acid of the shops, one of the most powerful of poisons. 
From both species an oil is also obtained. 

In France the almond is preferred as a stock on which to 
bud aiul graft the peach, which in a very dry climate or chalky 
soil, it is found, renders the latter more healthy and fruitful than 
its own bottom. The sweet hard-shelled variety [Douce a coque 
dure,) is preferred for stocks by French nurserymen. 

Cultivation. The almond thrives best in a warm dry soil, 
and its general cultivation in this country is precisely like that 
of the peach. The sweet almond is the only variety considered 
of value here, and it is usually propagated by budding it on 
Plum stock, or on the bitter almond seedlings. It is rather 
more hardy at the north when budded on the former, and as the 
buds of the sweet almond are rather slender and small, the plum 
stocks to be budded should be thrifty seedlings not more than 
a fourth of an inch in diameter at the place where the bud is 
inserted. 

The Common Almond, the Hard-Shell Sweet Almond, and 
the Bitter Almond, are hardy in the latitude of New York, and 
will bear tolerable crops without care. The Soft-Shell Sweet 
Almond, Or Ladies' Almond, will not thrive well in the open 
garden as a standard, north of Philadelphia ; but they succeed 
well trained to a wall or on espalier rails in a warm situation * 
the branches being slightly protected in winter. 

There is no apparent reason why the culture of the almond 
should not be pursued to a profitable extent in the warm and 
favoui-able climate of seme of the southern states. Especially 



THE ALMOND. 233 

in the valley of the Ohio and Tennessee it would be likely to sue 
ceed admirably. 

Common Almond. Thomp. Lind. 

A. c. dulcis. Dec. 

Amandier a Petit Fruit, ) /i n j, 

commun, J 

Amande commune. 
Common Sweet. 

This is the common Sweet Almond of France and the south 
of Europe, and is one of the most hardy and productive sorts 
here. Nuts hard, smooth, about an inch and a quarter long, 
compressed and pointed, of an agreeable flavour, but inferior to 
the following. Flowers expand before the leaves. Ripens last 
of September. 

The Long Hard-Shell Almond. 

Amandier a gros fruit. 0. Dull. 
dur. Nois. 

A variety with handsome large, pale rose coloured flowers, 
opening before the leaves, and large and long fruit a third longer 
than other varieties. The stone is about as large as the soft- 
shell variety, but the kernel is larger and plumper. This is a 
good hardy sort, and it is very ornamental when in blossom. 
Ripens about the last of September. 

Soft-Shell Sweet Almond. Lind. 

Doux a coque tendre. | m. 
Sultan a coque tendre. ) ^' 

Amandier a coque tendre. 0. Ddh. 

des Dames. N. Duh, Poit. 

Amandier des Dames, \ -^r • fj 
Ou Amande Princesse. J ^°^^^^''^- 
Ladies' Thin Shell. 

The Soft-Shell or Ladies' Almond, is the finest of all the al- 
monds. It is the very variety common in the shops of the con- 
fectioners, with a shell so thin as to be easily crushed between 
the fingers, and the kernel of which is so highly esteemed at the 
dessert. It ripens early in the season, and is also highly es- 
teemed in a young or fresh state, being served on the table for 
this purpose about the middle of July in Paris. The blossoms 
of this variety expand at the same time with the leaves, and are 
more deeply tinged with red than the foregoing. Several 
varieties are made of this in France, but they are (as quoted 
above) all essentially the same. 

Fruit two incher. long, oval, compressed. The nut is more 



234 THE ALMOND. 

than an incTi long, oval, pointed, one-sided, with a light coloured, 
porous, very tender shell. The kernel sweet and rich. 

On the phiin stock, in a favourable aspect, this almond sue 
ceeds, with a little care, in the middle States. 



Sultana Sweet Almond. Lind. 

Amande Sultane. 0. Dull. Nois. 

Amandier Sultane. Sultan. Thomp* 

A tender shelled almond of excellent quality, with smallef 
fruit and narrower kernel than the Soft-Shell Almond, but of 
equally excellent flavour, and which is preferred by many. It 
is thought, by Poiteau, to be scarcely different from the Soft- 
Shell or Ladies' Almond. 

PiSTACHiA Sweet Almond. Lind. 

Amande Pistache. 0. Dull. Nois. 
Amaudier Pistache. 

A variety of almond with a very small pointed fruit, about 
the size and shape of that of a Pistachia, enclosing a kernel of 
a delicate sweet flavour. The shell not quite so soft as the 
Soft-Shell Almond. This is scarcely known yet in this country, 
but is worth further trial at the South. 

Peach Almond. 

Peach Almond, ) 

Amandier-Pecher. K Duh. Nois. Poit. 

A rather indifferent variety, nearly sweet, but often slightly 
bitter. It is a true cross between the peach and the almond, 
and in its leaves, flowers, and stone strongly resembles the 
peach ; the fruit is also pulpy and of tolerable flavour, like an in- 
different peach. The nut scarcely ever ripens well as far north 
as this. 

Bitter Almond. Thomp. Lind, 

The Bitter Almond has large pale blossoms, differing little 
from the common almond, except in the kernel, which is bitter. 
There are two varieties, one with a hard, and the other with a 
brittle shell. The fruit, which is produced abundantly, ripens in 
September. The leaves are longer and of a darker green than 
those of most of the sweet fruited varieties. 



* We cannot follow Mr. Thompson in his nomenclature of Almonds, aa 
he (or his printer) mistakes the meaning of the French terms; Amanda 
Sultuno of all the French authors should be translated Sultana, not Sultan 



THE APRICOT. 235 

Ornamental Varieties. The Dwarf Double Flowering 
Almond, [Amygdalus pumila. Lin. Prnnus sinensis, of some,) ia 
a boautilul, well-known, low shrub, extremely ornamental m 
spring, being covered with a profusion of small pink blossoms, 
very double. 

The Large Double Flowering Almond (A, a grand fleur, N. 
Dull.) {A. communis pleno,) is a beautiful French variety, with 
large, nearly white flowers, two inches in diameter. It al&c 
bears a good, small, hard-shell Almond. 



CHAPTER X. 



THE APRICOT. 



Armeniaca vulgaris, Dec. BosacecB, of botanists. 

Abricoiier, of the French ; Aprikosenbaum, German ; Albercoco, Italian ; 

Albaricoque, Spanish. 

The Apricot is one of the most beautiful of stone fruit trees, 
easily known by its glossy heart-shaped foliage, large white 
blossoms, and smooth-skinned, golden or ruddy fruit. In the 
fruit garden it is a highly attractive object in early spring, as 
its charming flowers are the first to expand. It forms a fine 
spreading tree of about twenty feet in height, and is hardy 
enough to bear as an open standard south of the 42° of latitude 
in this country. 

The native countries of this tree are Armenia, Arabia, and 
the higher regions of central Asia. It is largely cultivated in 
China and Japan ; and, indeed, according to the accounts of 
Grosier the mountains west of Pekin are covered with a natural 
growth of apricots. The names by which it is known in various 
European countries all seem to be corruptions of the original 
Arabic term Berkoche. 

Uses. A very handsome and delicious dessert fruit, only in- 
feriour to the peach, ripening about midsummer, after cherries, 
and before Dlums, at a season when it is peculiarly acceptable. 
For preserving in sugar or brandj', for jellies or pastries, it ia 
highly esteemed, and, where it is abundant, an admirable liquor 
is made from the fruit ; and it is also dried for winter use. In 
some parts of Germany, the free bearing sorts — the Turkey, 
Orange, and Breda — are largely cultivated for this purpose. 

Cultivation. This tree is almost always budded on the 
plum stock (on which in July it takes readily,) as it is found 
more hardy and durable than upon its own root. — Many Ame- 
rican nurseryn^ien bud the apricot on the peach, but the trees, 
so produced, are of a very inferiour quality — short lived, more 



236 THE APRICOT. 

liable to diseases, and tlie fruit of a second rate flavour. Bud- 
ded on the plum Uiey are well adapted to strong soils, in which 
they always hold their fruit better than in light sandy soils. 

Apricots generally grow very thriftily, and soon make fine 
heads, and produce an abundance of blossoms and young fruit ; 
but the crop of the latter frequently falls off when half grown, 
from being stung by the Plum-weevil or curculio, to which the 
smooth skin of this fruit seems highly attractive. To remedy 
this, the same course must be pursued as is directed for the 
plum. Seedling apricots are usually more hardy and productive 
here, than the finer grafted sorts. 

This is a favourite tree for training on walls or espaliers, and, 
in town gardens especially, we often sec it trained against the 
sides of brick houses, and yielding most abundantly. As it 
bears its fruit in the same way as the peach, and requires the 
same management, we must refer our readers to the latter head 
for direction as to pruning and training. As the apricot, how- 
ever, expands its blossoms very early, it should not be placed on 
an east wall, or in a situation where it is too much exposed to 
the full morning sun. 

Diseases. When budded on the Pkim, this tree is but little 
liable to diseases, and may be considered a hardy finiit tree. In 
order to render it fruitful, and keep it for a long time in a pro- 
ductive state, we cannot too strongly urge the advantages of the 
tkortening-in system of pruning recommended for the peach. 

Albergier. Thomp. N. Duh. Nois. 
Alberge. 0. Duh. Bon. Jard. 

This, is a variety very common in the interiour of France, 
where it is constantly reproduced with but little variation from 
the seed — Alherge being the name of the apricot in some of the 
provinces. It is a free grower, and bears well, but is neither so 
large nor fine as many other varieties. The leaves are small, 
and often have little wing-like ears at the base. The Albergiers 
are much used for stocks in France. 

Fruit small, roundish, deep yellow. Flesh reddish, firm, with 
a brisk, vinous flavour. Stone compressed ; kernel bitter. Es- 
teemed for preserving. There are several varieties of this not 
yet introduced into the United States, the finest of which are 
the Albergier de Tours, and A. de Montgamet. Ripe middle of 
August, 

Breda. Thomp. Lind. P. Mag 

De Hollande, 

Amande Aveline, . 

Ananas, [ ^"^ ^ 

Persique, f ^'"''^P- 

Hasselnussmandel. j 

This is a very excellent small Apricot, said to be origixiallv from 



THE APRICOT. 237 

Africa, which bears well with common culture, and desert es a 
place in all gardens, as it is not only a high flavoured dessert 
sort, but it makes one of the richest preserves. The blossom 
buds are tinged with deep red before they expand. 

Fruit rather small, about an inch and a half m diameter, 
roundish, sometimes rather four sided. Suture well marked. 
Skin orange, becoming dark orange in the sun. plesh deep 
orange, rich, high flavoured and rather juicy — separating fi-eely 
from the stone. The kernel, which is sweet, is eaten in France, 
whence the name Amande Aveline. First of August. 

Black. Thomp. Fors. 

Amygdalus dasycarpa. Dec. Purple Apricot. Lind. 
Angoamois ? 0. Duh. f Noir. 

Violet. Du Pape. 

This remarkable little Apricot so strongly resembles a dark 
round Plum, that at a little distance it might easily be mistaken 
for one. (It was indeed called Prunus dasycarpa by the old 
botanists.) It is pretty good, and very hardy, and its unique 
appearance renders it sought after by amateurs. The tree has 
a rough, somewhat crooked trunk, and small, oval foliage. 

Fruit about an inch and a half in diameter, round. Skin pale 
red in the shade, but dull reddish pui'pie in the sun, covered 
with a slight down. Flesh pale red next the skin, yellow near 
the stone, adhering somewhat to the stone, juicy, with a plea- 
sant, slight astringent flavour. • Kernel sweet. August. 

Brussels. Thomp. Lind. Miller. 

The Brussels Apricot is not a fine fruit in this country, but it 
is a good bearer in light soils. Fruit of medium size, rather 
oval,' and flattened on its side. Skin pale yellow, dotted with 
white in the shade, but often marked with a little russety brown 
in the sun. Suture deep next the stalk. Flesh yellow, rather 
firm, with a lively but not rich flavour. Kernel bitter. Middle 
of August. The Brussels of some collections is the Breda. 

Burlington. 

Raised by Mrs. Woolman, Burlington, New Jersey. Tree 
vigorous. Fruit medium to large, oblong, somewhat compressed 
at the sides with a distinct suture. Skin golden yellow, with 
numerous nxl spots and a ruddy tint on the side exposed to the 
8un. Flesh yellowish, sweet and fine. Middle of July to the 
first of August. (W. D. Brinckle in Pom.) 

Early Golden. 
Dubois' Early Golden. 
Raised by Chas. Dubois, Fishkill Landing, N. Y. Tree vigoi> 



238 Tiifi Ai-RiCUT. 

ous, with long, father slender branches. Fruit small, roundish 
oval, with the suture well marked, and extends halt-way round, 
Skin smooth, pale orange. Flesh yellow, moderately juicy and 
sweet, with a very good flavour — separates from the stone, 
Middle of July. 

Hemskirke. Thomp. Llnd. P. Mag. 

A large and beautiful English variety, of the finest quality 
It strongly resembles the Moorpark, from which it is known by 
its stone not being perforated like that variety. It also ripens 
a little earlier. 

Fruit large, roundish, but considerably compressed or flatten- 
ed on its sides. Skin orange, with a red cheek. Flesh bright 
orange, tender, rather more juicy and sprightly than the Moor- 
park, with a rich and luscious plum-like flavour. Stone rather 
small, and kernel bitter. End of July. 

Lafayette. 

Origin, City of New York, Tree remarkably vigorous. Fruit 
very lai'ge, oval. Skin light yellow, marbled with red next the 
sun. Flesh high flavoured and excellent. Ripens in August. 
(W. Pt. Prince's.) 

Large Early. Thomp. Lind. P. Mag. 



Gros Precoce, 
De St. Jean, 
De St. Jean Rouge, 
Gros d' Alexandria, 
Gro Prulie, 



ac. to Precoce d'Esperin, 
TJiomp. d'Hongrie. 



A fine, large, early variety from France, of vigorous growth, 
and one of the best of the early sorts. 

Fruit of medium size, rather oblong, and compressed. Suture 
deep. Skin slightly downy, pale orange in the shade, fine bright 
orange with a few ruddy spots in the sun. Flesh separating 
readily from the stone, orange-coloured, rich and juicy. Kernel 
bitter. Middle of July. 



Moorpark. Thomp. Lind. 



Anaoa's, 
Dunmore, 
Dunmore's Breda, 
Sudlow's Moorpark, 
Hunt's Moorpark, 



Oldaker's Moorpark, "j 

ac. to "Walton Moorpark, I ac. to 

Thomp. Temple's, \ Tliomp. 

De Nancy, J 



This fine variety is the most popular and widely disseminated 
in this country, except the Red Masculine. It has its name 
from Moorpark, the seat of Sir William Temple, in England, 



THE APRICOT. 239 

where it was cultivated more than one hundred and forty yeara 
ago. It is only a moderate bearer here, and especially requires the 
shortening-in mode of pruning as recommended for the peach. 

Fruit large, roundish, about two inches and a quarter in dia- 
meter each way, on a standard tree ; rather larger on one side 
of the suture than the other. Skin orange in the shade, but 
deep orange or brownish red in the sun, marked with numerous 
dark specks and dots. Flesh quite firm, bright orange, parting 
free from the stone, quite juicy, with a rich and luscious fla- 
vour. Stone peculiarly perforated along the back, where a pin 
may be pushed through, nearly from one end to the other. 
Kernel bitter. Ripe early in August. 

MuscH-MuscH. Thomp. Nois. 
D'Alexandrie. 

This delicious little Apricot takes its name fi'om the city of 
Musch on the frontiers of Turkey in Asia ; but it is also com- 
mon about Alexandria, and in northern Egypt it is said to be 
raised in such abundance that the dried fruit is an article of 
commerce. The tree is rather delicate,- and requires a sheltered 
position. 

Fruit rather small, about an inch and a half in diameter, 
round. Skin deep yellow, with a little orange red on the sunny 
side. Flesh yellow, with a transparent pulp, tender, melting, 
and very sweet. Keitiel sweet. 

Orangk. Thomp. Lind. Mill. 

Early Orange. Persian. 

Royal Orange. Royal Persian. 

Royal George. 

An Apricot of only tolerable quality for the dessert, but it is 
much esteemed by many for preserving ; and it makes delicious 
tarts, even before the fruit begins to acquire colour. 

Fruit of medium size, roundish, with a well marked suture, 
deeply hollowed near the stalk. Skin firm, orange, sometimes 
tinged with a ruddy tint in the sun. Flesh dark orange, mode- 
rately juicy, but often rather dry and insipid, (unless ripened in 
the house,) not separating entirely from the flesh. Stone small, 
roundish. Kernel sweet. Middle of July. 

Peach. Thomp. Fors. Lind. 

Anson's Imperial. Royal Peach. 
P^che. Abricot Peclie. N. Duh. PoiL 

De Nancy. 0. Dull. Du Luxembourg. 
Peche Grosse. Wurtemburg. 

Pfirsiche. 

The Peach Apricot, originally from Piedmont, has long been 



240 THE APRICOT. 

considered tlie finest variety ; and it is with us the largest and 
most excellent sort cultivated — being often as large as a Peach, 
of medium size, handsome, and of delicious flavour. It very 
strongly resembles the Moorpark, but the two are readily dis- 
tinguished by the eye when standing near each other, and the 
fruit of the Peach is rather larger and finer, and a few days ear- 
lier. 

Fruit of the largest size, about two and a half inches in dia- 
meter, roundish, rather flattened, and somewhat compressed on 
its sides, with a well marked suture. Skin yellow in the shade, 
but deep orange, mottled with dark brown, on the sunny side. 
Flesh of a fine yellow saftron colour, juicy, rich, and high fla- 
voured. Stone with the same pervious passage as the Moor 
park, and with a bitter kernel. 

Roman. Thomp. Lind. 

Abricot Commun. 0. Duh. Germine. 

Grosse Germine. Transparent. 

This is with us one of the largest growing and hardiest Apri- 
cot trees, and produces good crops every year in cold or unfa- 
vourable situations, where none of the other sorts, except the 
Masculine, succeed. It is, therefore, though inferiour in flavour, 
a valuable sort for northern situations. The blossoms will bear 
quite a se/ere fi'ost without injury. 

Fruit middle sized, oblong, with the sides slightly compressed, 
with but little or no suture. Skin entirely pale yellow ; or very 
rarely dotted with a few red spots on one side. Flesh dull yel- 
low, soft, rather dry. When ripened by keeping a few days in 
the house, the flavour is tolerably good. Stone oblong, with a 
bitter kernel. Ripe the last of July and first of August. 

There is a Blotched leaved Roman, (^commun d feuilles 
panaches, of the French,) precisely like the foregoing in all re- 
spects, except the white or yellow stain in the leaf — but it is 
quite distinct from the blotched leaved Turkey, cultivated here. 

Royal. Thomp. Nois. P. Mag. 

A fine large French variety, raised a few years since at the 
Royal Luxembourg gardens. It is nearly as large as the Moor- 
park, but with larger leaves borne on long footstalks, and with- 
out the pervious stone of that sort. It is quite as high fla- 
voured, and ripens a week or ten days earlier. 

Fruit roundish, large, oval, slightly compressed. Skin dull 
yellow, with an orange cheek, very faintly tinged with red, and 
a shallow suture. Flesh pale orange, firm and juicy, with a rich 
vinous flavour. Ripe the latter end of July. 



■1U£ APKICOT. ' 241 



Red Masculine. Thomp. Lind. 

Early Masculine. Apricot Prccoce, | ^ j.. 

Brown Masculine. Apricot liatif Musquee. ) 

A.bricotier. Abricotier hatif. N. Dull. 

Friihe Muscateher. 

A small early sort, hardy, very productive, of tolerable fla- 
roar, but not rich, growth upright, slender. 

Fruit small and nearly round, scarcely an inch and a half in 
diameter, with a well marked suture on one side. Skin bright 
yellow, tinged with deep orange and spotted with dark red on 
the sunny side. Flesh yellow, juicy, with a slightly musky, 
pleasant flavour. Stone thick, obtuse at the ends. Flowers 
smaller than in most other sorts. Kernel bitter. Ripe about 
the 12th of July. 

RlNGOLD. 

Raised by Mr. Commack, Athens, Ga. 

Fruit large, roundish, a little oblong, suture slight. Skin 
light orange, darker in the sun, where it is beautifully dotted 
w-ith carmine. Flesh deep yellow, juicy and excellent. Ripens 
just after the orange, hardy and productive. (Wm. N. White, 
MS.) 

Shipley's. Thomp. 

Blenheim. Shipley's Large. 

A very good early variety, of small or medium size, of vigor 
ous but rather slender growth. 

Fruit medium, oval, orange, with a deep yellow, juicy, and tole 
rably rich flesh. Stone roundish, impervious, with a bitter ker 
nel. Ripens here about the 2oth of July. 

Texas. 

Originated with Dr. M. A. Ward, Athens, bra. 

Fruit small, round, colour dark maroon, darker in the sun. 
Suture slight, a mere line. Flesh juicy and pleasant, except at 
the stone, where it is astringent. Adieres to the stone. (W. 
N. White, MS.) 

Turkey. Thomp. P. Mag. Lind. 

Large Turkey. De Nancy, [of some.) 

The Turkey Apricot is a fine old variety, which is seldouj 
seen in our gardens, the sort generally sold under this name be- 
ing the Roman. It is quite a late sort, ripening after the Moor- 
park, from which it is easily known by its impervious stone, and 
sweet kernel. 

11 



242 TllK APKICOT. 

Fruit of middle size, nearly round, n(.)t compressed. Skin 
fine deep yellow in the shade, mottled with brownish orange iu 
the sun. Flesh pale yellow, firm, quite juicy, with a flavour in 
which there is an excellent mingling of sweet and acid. Kernel 
nearly as sweet as that of an almond, which, as well as the 
form and colour, distinguishes this sort from the Roman. Ripe 
the middle of A ugust. 

The Blotched leaved Turkey, or Gold Blotched, [Abricot 
Vi."cule,) is a sub-variety, very well known here, resembling the 
comu\c n Turkey in all respects, except that it has in the centre 
of each leaf a large yellowish spot. It is a thrifty tree and 
bears delicious fruit. Ours is not identical with the Turkey, as 
the last edition of the L. H. S.'s Catalogue arranges it, but is a 
globular fruit, and a true variation of the Turkey. 

White Masculine. Thomp. Lind. Fors. 

"White Apricot. Early "White Masculine. 

Abricot Blanc. 0. Duh. Nois. Blanc, ) ac. to 

Abricotier Blanc. N. Duh. "Wliite Algiers ? ) fhamp 

This scarcely differs from the Red Masculine before described, 
except in colour. It is four or five days later. 

Fruit small and roundish. Skin nearly white, rarely with a 
little reddish brown on one side. Flesh white, delicate, a little 
fibrous, adheres a little to the stone, and has a delicate, pleasant 
juice. Kernel bitter. 

The Alsace, St. Ambrosia, Kaislia, Tardive d'Orleans and 
'Viard are new foreign varieties of reputed excellence, but wo 
have not seen the fruit. 

Curious or ornamental varieties. The Briancon ApricoTj 
{^A. briffantiaca, Dec) a very distinct species, so much resem- 
bling a plum as to be called the Briancon Plum by many 
authors (Prune de Briancon, Poit.), is a small irregular tree or 
shrub, ten or twelve feet high, a native of the Alps. It bears a 
great abundance of small round yellow plum-like fruit in 
clusters, which are scarcely eatabl*^ ; but in France and Pied- 
mont the kernels of this variety make the " huile de marmotte," 
which is worth double the price of the olive oil. 

The Double flowering Apricot is a pretty orna nental tree, 
yet rare with us. 

Selection of Apricots for a small garden. Large Early, Breda, 
Peach, Moorpark. 

Selection for a cold or northern climate. Red Masculine, 
Boinan Breda. 



TH£ BERBERRY. is4d 



CHAPTER XI. 

THE BERBERRY. 

Barberis vulgaris* L. Berberacece, ofbotanista. 
Epine-vinette, of the French; Berber iizen, German; Btrbero, Italan; 

Berberis, Spanish. 

The Berberry (or barberry) is a common prickly shrub, from 
oight to ten feet nigb, which grows wild in both hemispheres, 
and is particularly abundant in many parts of New England. 
The flowers, the roots, and the inner wood are of the brightest 
yellow colour, and the small crimson fruit is borne in clusters. 
It is a popular but fallacious notion, entertained both here and in 
England, that the vicinity of this plant, in any quantity, to grain 
fields, causes the rust. 

The barberry is too acid to eat, but it makes an agreeable pre- 
serve and jelly, and an ornamental pickle for garnishing some 
dishes. From the seedless sort is made in Rouen a celebrated 
sweetmeat, confiture d'' epine-vinette. The inner bark is used in 
France for dyeing silk and cotton a bright yellow. 

Culture. The culture is of the easiest description. A rich 
light soil gives the largest fruit. It is easily propagated by seed, 
layers, or suckers. When fine fruit of the barberry is desired 
it should be kept trained to a single stem — as the suckers which 
it is liable to produce, frequently render it barren, or make the 
fruit small. 

Common Red. 

This is too well known to need desciiption. In good soils it 
grows twelve or fifteen feet high, and its numerous clusters of 
bright, oval berries, are very ornamental in autumn. There is 
a Large Red variety of this, which is only a variation pro- 
duced by cultivation in rich soil. There are also varieties of 
this in Europe with pale yellow, white, and purple fruit, which 
are not yet introduced into this country, and which scarcely diflfer 
in any other respect than the colour. Finally, there is a so- 
called sweet variety of the common Berberry from Austria 
[JB. V. dulcis), but it is scarcely less acid than the common. 

* Or B. Canadensis — they are scarcely distinct — ours has rather th« 
most fleshy berry. 



;24<i THB CHERRY. 



Stoneless. 

B. V. Asperma. Seedless. 

Vine tier sans noyeau. 

Tlie fruit of tliis, wliich is only a variety of our common bar- 
berry, is Avithout seeds. But it does not appear to be a perma- 
nent variety, as the plants frequently do produce berries with 
seeds ; and it is stated in the New Duhamel that, in order to 
guard against this, the sort must be propagated by layers or 
cuttings, as the suckers always give the common sort. It is 
considered the best for preserving. 

Black Sweet Magellan. Loudon. 

Berberis dulcis. D. Don. 
B. rotuudifolia. 

A new evergreen sort from the Straits of Magellan, South 
America. It is very rare, and has not yet fruited in this coun- 
try, but it is likely to prove hardy. Loudon, in the Suburban 
Gardener, says it bears round black berries, about the size of 
those of the black currant, which are used in its native country 
for pies and tarts, both green and ripe. It has ripened fruit in 
Edinburgh, in the nursery of Mr. Cunningham, who describes it 
as large and excellent. 

Nepal. 

Berberis aristata. 

This is a new variety from Nepal, India. We have culti- 
vated it three or four years, and find it tolerably hardy, but, 
though it has produced flowers, it has yet given no fruit. It is 
said to yield " purple fruit, covered with fine bloom, which in 
India are dried in the sun like raisins, and used like them at 
the dessert." 

The Mahonias, or Holly leaved Berberries, from Oregon, are 
handsome low evergreen ornamental shrubs, with large deep 
green prickly leaves and yellow flowers, but the fruit is of no 
value. 



CHAPTER XII. 



the cherry. 



Ctrasus ayhestris, and C vulgaris, Arb. Brit. RosacecB, of botanists. 
Ueriaicr, of the French ; Kirschenbaum, German ; Ciriego, Italian ; Cereza, 

Spanish. 

The cherry is a fine, luxuriant fruit tree, with smooth, light 



THE CHERRY. 246 

coloured bark, and generally of rapid growth. The varieties of 
the black and heart-shaped cherries are always vigorous, and 
form fine large spreading heads, forty or fifty feet in height ; 
but those of the acid or red cherry are of lower, more bushy 
and tardy growth. In the spring the ch(5rry tree is profusely 
covered with clusters of snow-white blossoms, and earlier in 
summer than upon any other tree, these are followed by abun- 
dant crops of juicy, sweet, or acid fruit hanging upon long 
stalks, and enclosing a smooth stone. 

The cherry comes originally from Asia, and the Roman gene- 
ral, Luculhis, after a victorious expedition into Pontus, has the 
reputation of having brought it to Italy, from Ccrasm, a town 
m that province, in the year 09, B. C. According tol*liny, the 
Romans, 100 years after this, had eight varieties in cultivation, 
and they were soon afterwards carried to all parts of Europe. 
The seeds of the cultivated cherry were brought to this 
country very early after its settlement, both from Eno-land and 
Holland. 

Uses, As a pleasant and refreshing dessert fruit, the cherry 
is everywhere highly esteemed. Thc^ early season at which it 
ripens, its juiciness, delicacy and richness, render it always 
acceptable. While the large and fleshy varieties are exceed- 
ingly sweet and luscious, others which arc more tender, and 
more or less acid, are very valuable for pies, tarts, and various 
kinds of cookery. The fruit of the Kentish or Early Richmond 
is excellent when stoned and dried, and the Mazzard, and our 
wild Virginia cherries, are used to give a flavour to brandy. 

The celebrated German Kirschwasser is made by distilling 
the liquor of the common black mazzard or gean, (in which the 
stones are ground and broken, and fermented with the pulp,) 
and the delicious Ratafia cordial of Grenoble, is also made from 
this fruit. Maraschino, the most celebrated liqueur of Italy, is 
distilled from a small gean or mazzard, with which, in fer- 
menting, honey, and the leaves and kernels of the fruit are 
mixed. 

The gum of the cherry is nearly identical with gum arable, 
and there are some marvellous stories told of its nutritive pro- 
perties. The wood of the cherry is hard and durable, and is 
theiefore valuable for many purposes, but the best wood ia 
aflfoided by our common wild or Virginia cherry, which is a very 
good substitute for mahogany, taking a fine polish. 

The larger growing sorts of black cherry are the finest of al5 
fruit trees for shade, and are, therefore, generally chosen by 
farmers, who are always desirous of combining the useful and 
the ornamental. Indeed, the cherry, from its symmetrical form, 
its rapid growth, its fine shade, and beautiful blossoms, is ex- 
ceedingly well suited for a roadside tree in agricultural districts. 
We wish we could induce the planting of avenues of this aJid 



146 THE CHERRY. 

other fine growing fruit trees in our country neighbourhoods, aa 
is the beautiful custom in Germany, affording ornament and a 
grateful shade and refreshment to the traveller, at the same 
moment. Mr. Loudon, in his Arboretum, gives the following 
account of the cherry avenues in Germany, which we gladly lay 
before our readers. 

" On the continent, and more especially in Germany and 
Switzerland, the cherry is much used as a roadside tree ; par- 
ticularly in the northern parts of Germany, where the apple 
and the pear will not thrive. In some countries the road passes 
for many miles together through an avenue of cherry trees. In 
Moravia, the road from Brunn to Olmutz passes through such 
an avenue, extending upwards of sixty miles in length ; and, 
in the autumn of 1828, we travelled for several days through 
almost one continuous avenue of cherry trees, from Strasbui'g 
by a circuitous route to Munich. These avenues, in Germany, 
are planted by the desire of the respective governments, not 
only for shading the traveller, but in order that the poor pedes- 
trian may obtain refreshment on his journey. All persons are 
allowed to partake of the cherries, on condition of not injuring 
the trees ; but the main crop of the cherries, when ripe, is 
gathered by the respective proprietors of the land on which it 
grows ; and when these are anxious to preserve the fruit of any 
particular tree, it is, as it were, tabooed ; that is a wisp of 
straw is tied in a conspicuous part to one of the branches, as 
vines by the roadsides in France, when the grapes are ripe, are 
protected by sprinkling a plant here and there with a mixture 
of lime and water, Avhich marks the leaves with conspicuous 
white blotches. Every one who has travelled on the Continent 
in the fruit season, must have observed the respect that is paid to 
these appropriating marks ; and there is something highly gra- 
tifying in this, and in the humane feeling displayed by the 
princes of the different countries, in causing the trees to be 
planted. It would indeed be lamentable if kind treatment did 
not produce a corresponding return." 

Soil and Situation. A dry soil for the cherry is the uni- 
versal maxim, and although it is so hardy a tree that it will 
thrive in a great variety of soils, yet a good, sandy, or gravelly 
loam is its favourite place. It will indeed grow in much thin- 
ner and dryer soils than most other fruit trees, but to obtain the 
finest fruit a deep and mellow soil, of good quality, is desirable. 
When it is forced to grow in wet places, or where the roots are 
constantly damp, it soon decays, and is very short-lived. And 
we have seen this tree when forced into too luxuriant a growth 
in our over-rich western soils, become so gross in its wood as to 
bear little or no fruit, and split open in its tnink, and soon per- 
ish. It is a very hardy tree, and will bear a great variety of ex- 
posures without injury. In deep warm valleys, liable to spring 



THE CHERRY. L'4') 

Irosts, it is, however, well to plant it on the north sides of hills, h 
order to retard it in the spring. 

Propagation." The finer sorts are nearly always propagated 
by budding on seedlings of the common black niazzard, which 
is a very common kind, producing a great abundance of fruit, 
and very healthy, free growing stocks. To raise these stocks, 
the cherries should be gathered when fully ripe, and allowed to 
lie two or three days together, so that they may be partially or 
wholly freed from the pulp by washing them in water. They 
should then be planted immediately in drills in the seed plot, 
covering them about an inch deep. They will then vegetate in 
the following spring, and in good soil will be fit for planting out 
in the nursery rows in the autumn or following spring at a 
distance of ten or twelve inches apart in the row. Many per- 
sons preserve their cherry stones in sand, either in the cellar or 
ixK the open air until spring, but we have found this a more pre- 
carious mode ; the cherry being one of the most delicate of 
seeds when it commences to vegetate, and its vitality is fre- 
quently destroyed by leaving it in the sand twenty-four hours 
too long, or after it has commenced sprouting. 

x\fter planting in the nursery rows, the seedlings are gene- 
rally fit for budding in the month of August following And in 
order not to have weak stocks overpowered by vigorous ones 
they should always be assorted before they are planted, placing 
those of the same size in rows together. Nearly all the cher- 
vies are grown with us as standards. The English nurserymen 
usually bud their standard cherries as high as they wish them 
to form heads, but we always prefer to bud them on quite young 
stocks, as near the ground as possible, as they then shoot up 
clean, straight, smooth stems, showing no clumsy joint when 
the bud and the stock are united. In good soils, the buds will 
frequently make shoots, six or eight feet high, the first season 
after the stock is headed back. 

When dwarf trees are required, the Morello seedlings are 
used as stocks; or when very dwarf trees are wished the Per- 
fumed Cherry, (Cerasus Mahaleb,) is employed ; but as stan- 
dards are ahnost universally preferred, these are seldom seen 
here. Dwarfs in the nursery must be headed back the second 
year, in order to form lateral shoots near the ground. 

Cultivation. The cherry, as a standard tree, may be said 
to require little or no cultivation in the middle states, further 
than occasionally supplying old trees with a little manure to 
keep up their vigour, pruning out a dead or crossing branch, 
and washing the stem with soft soap should it become hard and 
bark bound. Pruning the cherry very little needs, and as it is 
always likely to produce gum (and this decay), it should be 
avoided, except when really required. It should then be done 
in midsummer, as that is the only season when the gum is not 



248 THE CHERRT. 

more or less exuded. The cherry is not a very long-lived tree, 
but in favourable soil the finest varieties generally endure aboul 
thirty or forty years. Twenty feet apart for the strong, and 
eighteen feet for the slow growing kinds is the proper distance 
tor this tree. 

Training the Cherry is very little practised in the United 
States. The Heart and Bigarreau cherries arc usually trained 
in the horizontal manner, explained in page 40. When the 
wall or espalier is once filled, as there directed, with lateral 
branches, it is only necessary to cut oft", twice every season — in 
the month of May and July — all additional shoots to within an 
inch or so of the branch from which they grew. As the trees 
grow older, these fruit spurs will advance in length, but by cul - 
ting them out whenever they exceed four or five inches, new 
ones will be produced, and the tree will continue to keep its 
proper shape and yield excellent fruit. The Morello cherries, 
being weaker growirg sorts, are trained in the fan manner, 
{page 38.) 

Gathering the Fruit. This tender and juicy fruit is best 
when freshly gathered from the tree, and it should always be 
picked with the stalks attached. For the dessert, the liavour of 
many sorts in our climate is rendered more delicious by placing 
the fruit, for an hour or two previous, in an ice-house or refri- 
gerator, and bringing them upon the table cool, with dew drops 
standing upon them. 

Varieties. Since the first publication of this work was 
written, the number of varieties has greatly increased, so that 
no distinct line can now be drawn separating many of the Heart 
cherries (tender and half tender) from the firm fieshcd or Bigar- 
reau varieties, each class insensibly approaching and inter- 
mingling with the other. We have, therefore, made but one 
class of these, whose main characteristic is the large vigorous 
growth of the trees. The Duke and Morello cherries, also 
wanting a natural division, we make to constitute another class, 
and in these two have comprised all the cherries, each class 
being subdivided into three sections, according to quality of 
fruit. 

CLASS I. 

SECTION I. 

Comprises those of best quality and that ripen in succession. 

Belle d'Orleans. 

A new foreign variety, ripening just after the Early Purple 
Guigne. Ti'ee a vigorous grower, spreading habit, productive, 
and a \'aluable addition to the early kinds. 

Fruit above medium size, roundish heart-shaped. Colour 



THE CHERRi'. 



249 



whitish yellow, half covered Avith pale red. Flesh tencer, very 
•uic] , sweet, and excellent. Ripens early in June. 

BiGARREAU. Thomp. Lind. 

Graflfion. 

Yellow Spanish, {of most American Gardem.) 

White Bigarreau, {of Manning and Kenrick.) 

Amber, or Imperial. Coxe. 

Turkej' Bigarreau ? 

Bigarreau Royal, 

Italian Heart, 

Bigarreau Gros? 

West'.s White Heart, I ac. to 

Bigarreau Tardif, ( Thomp. 

Groote Princess, 

Hollandische Grosse, 

Prinzessin Kirsche. 

Cerise Ambree. K Buh. 

This noble fruit is unquestionably 
one of the largest, most beautiful and 
delicious of cherries. It was intro- 
duced into this country about the 
year 1800, by the late William 
Prince, of Flushing, and has been 
very extensively disseminated under 
the names of Yellow Spanish, Graf- 
fion, and Bigarreau. The tree is Bigarreau. 

short but thrifty in growth, making 

strong lateral shoots, and forming a large and handsome head 
with spreading branches. 

Fruit very large, and of a beautiful waxen appearance, regu- 
larly formed, :)btuse heart-shaped, the base a good deal flatten- 
ed. Stalk st( ut, nearly two inches long, inserted in a wide 
hollow. Skin pale Avhitish yellow on the shaded side, bordered 
with minute ct rmine dots and deepening into bright red finely 
marbled on the sunny side. Flesh pale yellow, quite firm, 
juicy, with a rich, sweet and delicious flavour if allowed fully to 
ripen. In perfection the last of June. 



Thomp. 




ac. to 
' Thomp. 



Bigarreau, Napoleon. 

Bigarreau Lauermann, 
Lauermann's Kirsche, 
Lauermann's Grosse Kirsche, 
Lauermann's Herz Kirsche, 
Holland Bigarreau ? 

Tlie Napoleon Bigarreau is one of the finest of the firm 
fleshed cherries — large, well flavoured, handsome, and produc- 
tive. It was introduced into this country from Holland by the 
late Andrew Parmentier of Brooklyn. 

Fvnit of the largest size, very regularly heart-shaped, a little 
11* 



250 



THE CHERRY. 



inclining to oblong. Skin pale yellow, becoming amber in the 
shade, richly clotted and spotted with very deep red, and witli a 
fine marbled dark crimson cheek. Flesh very firm (almost too 
much so), juicy, with an excellent flavour. Stalk very stout, 
short, and set in a narrow cavity. Ripens a few days after the 
Bigarreau, about the first of July, and is a good and constant 
bearei". The fruit is not so obtuse as the Bigarreau. 

Holland Bigarreau is so much like the above that we think 
it identical. Requires further trial to decide correctly. 



Black Tartarian. 
Maar. 



Thomp. Lind. P. 



Tartarian. 

Fraser's Black Tartarian, 
Ronald's Large Black Heart. 
Black Circassian. Hooker. 
Superb Circassian, 
Ronald's Large Black Heart, 
Ronald's Heart, 
Fraser's Black Heart, 
Fraser's Black, 
Fraser's Tartarische, 
Schwarze Herz Kirsche. 
Black Russian, of the English, hut 
not of American gardens. 



Fors. 



ac. to 
" Tliomp. 



This superb fruit has already become 
a general favourite in all our gardens ; 
and in size, flavour, and productiveness 
it has no superiour among black cher- 
ries. It is a Russian and West Asian 
variety, introduced into England about 
1796, and brought thence to this country 
about thirty years ago. It is remark- 
able for its rapid, vigorous growth, large 
leaves, and the erect habit of its head. 
The fi'uit ripens about the middle of 
June, a few days after the Mayduke. Black Tartarian. 

Fruit of the largest size, heart-shaped, 
(sometimes rather obtuse,) irregular and uneven on the surface. 
Skin glossy, bright purplish black. Flesh purplish, thick, (the 
stone bsing quite small,) half-tender, and juicy. Flesh very 
rich and delicious. 




Coe's Transparent. 

Fruit of medium size, remarkably round and regular in form. 
Skin thin, Avax-like, of a very delicate pale amber, nearly covered 
with pale cornelian red in the sun, and marked with delicate 
pa'e spots or blotches, wliich give it a unique appearance. Stalli 



THE CHEKRY. 25] 

set in a deep depression of moderate depth. Flesli very tendei 
melting and juicy, with a delicate but sweet and excellent flavour. 
Ripens just before Black Tartarian, growth vigorous and hardy, 
with a round and somewhat spreading head. Originated with 
Curtis Coe of Middletown, Conn. A productive and valuable 
addition to the amateur's collection, but rather too tender for 
cai'riage to market. 

Delicate. Elliott. 

Tree thrifty, rather spreading habit, productive, and its beauti- 
ful appearance and delicate flavour will make it a favourite foi* 
family use. Raised by Prof. Kirtland, Cleveland, Ohio. 

Fruit rather above medium size, roundish, slightly depressed 
Stem medium length, in a rather broad, deep cavity. Colour fine 
amber yellow in the shade, with a rich bright red on the sunny 
side. Flesh tender, juicy, sweet, with a delicate rich flavour. 
Ripens the last of June. 

Downer's Late. 

Downer. Man. 
Downer's late Red. 

Tliis valuable late cherry was raised 
by Samuel Downer, Esq., an ardent cul- 
tivator, of Dorchester, near Boston. It 
is a very regular and great bearer, ripens 
about a week after the cherry season, 
and hangs for a considerable time on the 
tree. It is a delicious, melting fruit, and 
deserves a place in every garden. 

Fruit of medium size, roundish, heart- 
shaped, inclining to oval. Skin very 
smooth, of a soft but lively red, mottled 
with a little amber in the shade. Stalk 
inserted with a very slight depression. 
Fruit borne thickly, in clusters. Flesh 
tender, melting, with a sweet and lus- 
cious flavour. Ripens from the 4th to 
the 10th of July. 

Early Purple Guigne. 

Early Purple Griotte. German Mayduke. 

Origin unknown. An exceedingly early variety, ripening the 
last of May in favourable seasons. Tree hardy, free grower, 
spreading ; somewhat pendant, and the leaves have longei 
petioles than most other sorts; a good bearer, and indispensable 
among the early varieties, 




252 



TflR CTIERKT. 



Fruit medium size, roundish, heart-shaped. Stem long, in- 
serted in a rather shallow cavity ; suture indistinct, skin smooth, 
dark red, becoming purple at maturity. Flesh purple, tender, 
juicy, with a rich and sweet flavour. 

Has proved hardy at the West, and well adapted to their 
climate. 

Elton. Thomp. Lind. P. Mag. 

BiGARREAU, CoULEUR DE ChAIR. 

Flesh-coloured Bigarreau. 

Gros Bigarreau, Couleur de Chair, ) ^^.^^^^^^ 

Gros Bigarreau Blanc. ) 

Bigarreau a Gros Fruit Blanc. 

Large Heart-shaped Bigarreau, of Manning. 

Bigarreau de Rocmont. 

Coeur de Pigeon. 

Belle de Rocmont ? 

The Elton, a seedling raised in 1806, 
by the late President of the London Hor- 
ticultural Society, is certainly one of the 
first 5f cherries in all respects. Its large 
size, early maturity, beautiful appear- 
ance, luscious flavour, and productiveness, 
render it universally esteemed. It is a 
cross-bred variety raised from the Bigar- 
reau or Graffion with the White Heart 
for its male parent. The trees grow very 
vigorously, and are readily known, when 
in foliage, by the unusually dark red co- 
lour of the footstalks of the leaves. 

Fruit large, rather pointed, heart 
shaped. Skin thin, shining, pale yellow 
on the shaded side, but with a cheek next 
the sun delicately mottled and streaked 
with bright red. Stalk long and slender. 
Flesh somewhat firm at first, but becom- 
ing nearly tender, juicy, with a very rich 
and luscious flavour, not surpassed by any 
large cherry known. Ripens about the 
middle of June, or directly after the May- 
duke. Elton. 
Governor Wood. Elliott. 

Raised by Professor Kirtland, Cleveland, Ohio, and is proba- 
bly one of the best of all his seedlings. It deserves a place in 
every good collection. Tree vigorous, forming a round regular 
head, very productive. 

Fruit large, roundish, heart-shaped. Skin light yellow, shaded 
and marbled with briifht red. Suture half round. Stem ar 




THE CHERRY. -5 3 

nich and a half long, in a broad cavity. Flesh nearly tender 
juicy, sweet, rich and delicious. Ripe about the middle of 
June. 

Great Bigarreau ? 
Large Eed Prool ? 

The true name of this splendid cherry is not yet fully known. 
Wm. R. Prince, Esq., of Flushing says it is the same as he im- 
ported under the name of Large Red Prool, and from specimens 
received from him, they appear identical, and may prove so. 
Tree very vigorous, with a rather leaning habit while young, ' 
but forms a beautiful head when more advanced. Foliage very 
large and long, a most prolific bearer. 

Frrit very large, oblong heart-shaped, high shouldered, sur- 
face smooth. Skin a beautiful deep red, becoming nearly black 
at maturity. Flesh purplish, half tender, sweet, rich and excel 
lent. Ripe about the time of Black Tartarian, or just after. 

ROCKPORT. Elliott. 
Rockport Bigarreau. 

Raised by Dr. Kirtland, Cleveland, Ohio, Tree vigorous, 
healthy, upright, forming a beautiful pyramidal head ; a good 
bearer and worthy of a place in every good collection. 

Fruit large, roundish, obtuse heart-shaped. Colour, when 
fully ripe, a beautiful bright red, shaded with pale amber. 
Flesh rather firm, juicy, sweet, rich, with aa excellent flavour. 
Ripens early in June, or just before Mayduke. 



CLASS I. 

SECTION II. 

Comprises those of "very good" quality, some of ■which, on 
further trial, may prove " best," and some for the third section. 

American Heart. 
American Heart. Tliomp. 

Its origin is uncertain. The tree is quite luxuriant, with wide- 
spreading branches. Productive. 

Fruit pretty large, heart-shaped, often nearly four-sided, and 
irregular in its outline — borne in clusters. Skin, at first, pale, 
not becoming covered with light red or pink, mixed with very 
little amber. Stalk rather long and slender, inserted in a small 
and shallow cavity. Flesh half tender and crackling, adhering 
to the skin, whioh is rather tough ; juice abundant, and, in dry 



254 THE CIILRKY. 

seasons, sweet and excellent, but rather wanting in sweetness io 
cool or wet seasons. Ripens early in June. 

Ambkr Gean. Thomp. 

Gean Amber. 

It is exceedingly productive, ripens late, and hangs till the 
middle of July. Fruit small, oval or obtuse heart-shape. Skin 
very thin, colour pale yellow, partially overspread with a very 
faint red. Stalk long and slender, very slightly inserted. Flesh 
.white, juicy, melting, of a sweet and pleasant flavour. 

American Amber. 

Bloodgood's Amber. Bloodgood's Honey. 

Bloodgood's New Honey. 

Raised by the late Daniel Bloodgood, of Flushing, Long Is- 
land. A vigorous tree, productive. Fruit of medium size, 
roundish heart-shaped, slightly indented at the apex. Skin thin, 
smooth, light amber, delicately mottled and overspread with 
bright I'ed. Stalk long and slender, inserted in a slight narrow 
cavity. Flesh tender, abounding with a sprightly, though not 
high flavoured juice. Ripe about the 25th of June. 

Anne. 

A very productive early variety. Received from A. V. Bed- 
ford, Paris, Kentucky. Fruit medium to small, bright red, ten- 
der, juicy, very sweet and excellent, a good amateur's fruit, growth 
moderate. Ripe with Early White Heart, or soon after. 

Baumann's May. 

Bigarreau de Mai. Ken. Wilder's Bigarreau de Mai. 
Bigarreau de Mai. Ihomp f 

Of foreign origin. A very productive, early variety, of vigor- 
ous growth, of good quality, but not equal to E. P. Guigne. 

Fruit rather small, oval heart-shaped, and rather angular in 
outline. Skin deep rich red, becoming rather dark when fully 
ripe. Stalk an inch and three-fourths long, pretty stout at either 
end, and set in a very narrow and rather irregular cavity. Flesh 
purplish, tender, juicy, and when fully ripe, tolerably sweet and 
good. Ripens here the 20th of May. 

Black Hawk. Elliott. ■*' 

This vanety not having yet fruited here, we give Mr. Elliott's 
description. The tree is of healthy, vigorous, spreading habit, 
with much of the general character of Yellow Spanish. As a 
table fi-uit, its high flavour will always comnjend it; while $i3 3 



THE CHERRY, 



256 



of American 
' gardens. 



of English 
gardens, 

0. Dull. 



market fruit, its size and productive habit of tree place it among 
the very best. 

Fruit large, heart-shape, often obtuse, sides compressed, sur 
face uneven, colour dark purplish black, glossy. Flesh dark 
purple, half tender, almost firm, juicy, rich, sweet, fine flavour. 
Season, from 20th June to 1st July. 

Black Mazzard. Thomp. Lind. 

Mazzard, 

Common English, 
Wild Engiisli Cherry, 
Black Honey, 
Bristol Cherry. 
Cerasus avium. Dec. 
WUd Black Fruited, ") 
Small AVild Black, | 
Wliixley Black, 
Merry Cherry. J 

Merisier a petit fruit. 
Merisier a petit fruit noir. 

This i? *he wild species of Europe, being common in the 
lorests of ti'rance and some parts of England ; and it has now 
become naHiralized, and grows spontaneously throughout most 
portions of the settled states. It is the original species from 
which neaT''y all the fine Heart and other 
sweet cher ies have sprung. It is small, 
and of litt)". value for eating, retaining, 
unless very *ipe, a certain bitterness ; but 
it ripens a^vi hangs on the tree until the 
middle or ]'>st of Jul)^, so that it then be- 
comes 50n)fiwhat acceptable. 

Fruit small, roundish or oval heart- 
shaped, flattened a little on both sides. 
Stalk long and very slender, inserted in a 
small depression. Skin thin, and when 
fully ripe, jet black. Flesh soft and melt- 
mg, purple, with au abundant, somewhat 
bitter juice. 

The White Mazzard, of Mr. Manning, 
is a seedling raised by that pomologist, 
wliich difiers little except in its colour. 

Black Eagle. Thomp. Lind. 

A very excellent English variety, 
raised by the daughter of Mr. Knight, at 
Downton Castle, in 1806, from the seed 
of the Bigarrcau fertilized by the May- 
duke. It ripens at the beginning of July or a few days latei 
than the Black Tartarian. 




Black Eagle. 



256 THE CHERRY. 

Fruit rather above medium size, borne in pairs and threes; 
obtuse heart-shaped. Skin deep purple, or nearly black. Stalk 
of medium length, and rather slender. Flesh deep purple, 
tender, with a rich, high flavoured juice, superior to the Black 
Heart. Branches strong, with large leaves. Moderate bearer. 

Black Bigarreau of Savoy. Ken. 
New Large Black Bigarreau. Ken. Bigarreau Noir de SavoL 

An Italian variety, of very vigorous growth ; hardy and pro- 
ductive ; young Avood*quite dark. 

Fruit large, regularly heart-shaped, very slightly obtuse. 
Skin smooth and even on the surface, not very glossy, quite 
black at maturity. Stalk an inch and three-fourths long, rather 
stout, set in a narrow even hollow. Flesh purple, quite firm 
and solid, with a rich but not abundant juice. Stone rather 
large. Ripe middle of July. 

Walsh Cherry is similar to the above, and may prove the 
same. 

Black Heart. Thomp. Mill. Lind. 

Early Black. 

Ansell's Fine Black. 

Spanish Black Heart. 

Black Russian, {of American gardens.) 

Black Caroou, {erroneoiishj, of some.) 

Guinier a fruit noir. Dull. 

Guigue grosse noir. 

Grosse Schwarze Hertz Kii'sche. 

The Black Heart, an old variety, is better known than almost 
any other cherry in this country, and its great fruitfulness and 
good flavour, together with the hardiness and the large size to 
which the tree grows, render it every where esteemed. 

Fruit above medium size, heart-shaped, a little irregular. Skin 
glossy, dark purple, becoming deep black when fully ripe. Stalk 
an inch and a half long, slender, set in a moderate hollow. Flesh, 
before fully ripe, half tender, but finally becoming tender and 
juicy, with a rich, sweet flavour. Ripens the last of June, about 
ten days after the Mayduke. 

Bigarreau d'Esperen. 

One of M. Esperen's seedlings. Friiited here the past season. 
Tree vigorous, rather spreading; fruit large, roundish heart- 
ehaped. Skin yellowish white, mottled and shaded with pale red. 
Stalk long, rather slender, inserted in a large cavity. Flesh 
rather firm, juicy, and good flavour. Ripe middle of July. 
Some have pronourtced this the Holland Bigarrfttu, but it has 
not fruited enough to decide correctly. 



THE CHERRY. 257 



BiGARREAu, White. Prince's Pom. Man. 

White Ox Heart, {of the middle states.) Ox Heart. Coxe. 

White Bigarreau. Thomp. Harrison Heart? 

Large AVhite Bigarreau. Turkey Bigarreau. 
Bigarreau blanc ? 

The Wliite Bigarrean, which is more common in the neigh- 
bourhood of New- York and Philadelphia, than any other part 
of the country. It is inferior to the Bigarreau or GrafKon in 
hardiness, and in the circumstance that it is a very poor bearer 
while the tree is young, though it bears fine crops when it has 
arrived at from twelve to fifteen years' growth. The fruit 
strongly resembles that of the Bigarreau, but it is not so obtuse 
heart-shaped, and is more irregular in its outline. But the trees 
may be readily distinguished even when very small, as the 
Bigarreau has broad flat foliage, while the White Bigarreau has 
narroiu ivaved leaves. Growth upright. 

Fruit of the largest size, heart-shaped, with a rather irregular 
outline, and a pretty distinct suture line on one side. Skin yel- 
lowish white at first, but becoming quite overspread with mar- 
bling of red. Flesh firm, but scarcely so much so as that of 
the Bigarreau, and Avhen fully ripe, half tender, and more lus- 
cious than the latter cherry. It is very liable to crack after 
rain. Middle and last of June. 



Bigarreau Gros Cceuret. Thomp. Poitcau. 

Large Heart-shaped Bigarreau. Bigarreau Gros Monstreux. 
Gros Cceuret. Bon Jard. 

This, the true Large Heart-shaped Bigarreau, is a French 
variety only rarely seen in the fruit gardens of this country. 

Fruit large, roundish heart-shaped, with a suture line fre- 
quently raised, instead of being depressed. Skin at first yel- 
lowish red, marked with deeper red streaks, but becoming, wlien 
fully ripe, a dark shining red, ahnost black. Stalk inserted in 
a shallow hollow. Stone oval and rather large. Flesh firm, 
purplish, a little bitter at first, but of a sweet flavour when fully 
matm'ed. Ripe first week in July. 

Bowter's Early Heart. 

Medium size, obtuse heart-shaped. Skin amber, mottled, and 
shaded with red. Flesh tender, juicy, with a pleasant, vinous 
flavour Distinct ironi Early White Heart. Ripens iramediateh 
after. 



258 THE CHERRT. 



BiGARREAu Tarijif de Hildesheim. Thomp, Sickler. 

Bigarreau marbr6 de Hildesheim. Did. d'Agri. 
Bisrarreau Blanc Tardif de Hildesheim. 
Hildesheimer ganz Spate Knorpel Kirsche. 
Hildesheimer Spate Herz Kirsche. 
Spate HUdesheimcr Marnior Kirsche. 
Hildesheim Bigarreau. Prince. 

The Hildeslieim Bigarreau is a German variety, "whicli ripens 
here in August, and according to Thompson, is the latest sweet 
cherry known ; a quality that renders it peculiarly valuable. 

Fruit of medium size, heart-shaped. Skin yellow, mottled 
and marbled with red. Flesh pale yellow, firm, with a sweet 
and agreeable flavour. The tree is hardy, and will doubtless 
prove a valuable variety in this country. 

Brant. Elliot. 

Fruit large, rounded, angular, heart-shape, sides slightly com- 
pressed, colour reddish black. Flesh dark purplish red, half 
tender, juicy, sweet and rich. Season early or middle of June. 

Origin, Cleveland, Ohio. Tree vigorous, with large fohage 
and spreading, of rather round, regular form. 

Brand YwiNE. 

New. Originated with John R. Brinckle, near Wilmington* 
Delaware. A very free, vigorous grower. 

Fruit above medium size, broad heart-shaped. Skin brilliant 
crimson, beautifully mottled. Fruit, tender, veiy juicy, saccha- 
rine, and with just enough sub-acid flavour to impart sprightli 
ness. " Very good." Maturity last of June. (Ad. Int. Rept.) 

Burr's Seedling. 

Fruit large, heart-shaped, whitish yellow shaded with light 
red, and sometimes mottled. Flesh nearly tender, with a sweet, 
rich, excellent flavour. Ripe the last of June. Origin, Per- 
rinton, Monroe county, N. Y. 

Buttner's Black Heart. 

From Germany. Fruit large, heart-shaped, almost black. 
Flesh purplish, firm, juicy, not very rich. Promises well. Ripe 
middle of July. A vigorous grower. 

Carmine Stripe. 

Raised by Prof. Kirtland. Tree vigorous, healthy, spreading. 
Very productive. Fruit above medium, heart-shaped ; suture 
half round, followed by a line of carmine. Colour amber yel- 
low, shaded and mottled with bright, lively carmine. Flesh 
tender, juicy, sweet, sprightly and agreeable. Pit small. Stalk 
varies. Season, last of June. (Elliott.) 



THE CHERRY. 269 



Caroline. 

Fruit c'.bove medium, round, oblong, one side compressed 
slightly. Colour pale amber, mottled with clear light red, and 
when fully exposed to the sun becomes rich red. Flesh very 
tendei-, juicy, sweet and delicate. Season last of June. Origin, 
Cleveland, Ohio. (Elliott.) 

Champagne. 

Raised by Charles Downing, Newburgh, N. Y. Tree of 
moderate growth and forms a round head. 

Fi'uit of medium size, roundish heart-shaped. Colour lively 
brick red, inclining to pink, a little paler on the shaded side. 
Stalk of moderate length and size, inserted in a rather flat, 
shallow depression. Flesh amber coloured, of a lively rich 
flavour, a mingling of sugar and acid, something between Down- 
er's late and a Duke cherry, a good bearer, and ripens uniformly 
and hangs some time on the tree. Season last of June. 

Cleveland. Elliott. 
Cleveland Bigarreau. 

Raised by Professor Kirtland, a thrifty strong grower, pro- 
ductive, and a fine fruit. 

Fruit lai'ge, round heart shape. Suture pretty broad, nearly 
half round. Colour bright clear red on yellowish ground. 
Flesh fine, juicy, rich, sweet, and fine flavour, ripe a few days 
before Black Tartarian. 

CONESTOGA. 

Origin, Conestoga, Lancaster Coimty, Pa. 

Fruit large, obtuse heart-shaped, dark purple. Stem Itcflig, 
slender, inserted in an open cavity. Flesh purplish, firm ; flavour 
sugary and very pleasant. (Ad. Int. Rept.) 

Davenport. 
Davenport's Early. New Maydtike. 

Origin, Dorchester, Mass. Tree of moderate growth, distinct 
from Black Heart, an early and good bearer. 

Fruit above medium size, roundish heart-shaped. Stem an 
inch and a half long, rather stout in a medium cavity. Colour 
dark purplish black. Flesh tender, juicy and pleasant; ripe 
about the time of Maj'^duke or just before. 



260 



THE CHERRY. 



Downing's Red Cheek. 



A v(ry handsome and excel- '-! 
lent seedling clieny, raised by 
Cliarles Downing, Ncwburgh, 
N. Y. 

Fruit rather large, regularly 
obtuse heart-shaped, with a 
pretty distinct suture. Skin 
tliin, (slightly pellucid when ful- 
ly ripe,) white, with a rich dark 
crimson cheek (somewhat mot- 
tled,) covering more than half 
the fruit. Stalk an inch and a 
half long, set in an even hollow 
of moderate depth. Flesh yel- 
lowish, half tender, and of a 
very delicately sweet and lus- 
cious flavour. Leaves coarsely 
serrated, with dark footstalks. 
Ptipens about the 14th of June. 




Downing's Red Cheek. 



Doctor. Elliott. 
The Doctor. 
Tree a free grower, somewhat spreading, very productive 
apt to be small unless well cultivated. 

Fruit of medium size, roundish heart-shaped. Stalk o 
medium length, in a round, regular cavity. -y*, 

Colour light yellow, mostly shaded with 
bright red. Flesh tender, juicy and plea- 
sant. Ptipens early in June. 

DowNTON. Thomp. Lind. 

A very beautiful and excellent large 
variety raised by T. A. Knight, Esq., of 
Downton Castle, from the seed, it is be- 
lieved, of the Elton. Moderately pro- 
ductive. 

Fruit large, very blunt heart-shaped, 
nearly roundish. Stalk one and a half 
to two inches long, slender, set in a pretty 
deep, broad hollow. Skin pale cream 
colour, semi-transparent, delicately stained 
on one side with red, and marbled with 
red dots. Flesh yellowish, without any 
red, tender, adhering slightly to the 
stone, with a delicious, rich flavour. Last 
of June. Downton. 




THE CHERRr. 261 



Early Prolific. Elliott. 

Raised by Dr. Kirtland. An excellent early, very prolific 
rariety, of moderate growth. Fruit medium size, round, obtuse 
heart-shape. Light yellow ground, shaded and mottled with 
bright red. Stalk long. Flesh half tender, juicy, rich, sweet, 
and very good. Ripe about a week before Mayduke. 

Early White Heart. 

Arden's Early "White Heart. 
"White Heart. Coxe. Princess Pom. Man. 
"Wliite Heart, ] 

Dredge's Early "WTiite Heart, I n,, , 

White Transparent, f ^'^°^P- ^ 

Amber Heart. J 

Swedish. Herefordshire "White. 

An old variety, although a good early fruit. It is not equal 
to Belle de Orleans, Early Prolific, and others of same season. 

Fruit below medium size, rather oblong heart-shaped — often 
a little one-sided. Suture quite distinct. Stalk an inch and 
three-fourths long, rather slender, inserted in a wide shallow 
cavity. Skin dull whitish yellow, tinged and speckled with pale 
red in the sun. Flesh half tender, unless fully ripe, when it is 
melting, with a sweet and pleasant flavour. Tree grows rather 
erect, with a distaft'-like head when young. First of Juno 
Manning's Early White similar to above. 

Elizabeth. 

Fruit medium to large, heart-shaped. Skin rich dark red 
when fully ripe. Flesh half-tender, juicy, pleasantly sweet. 
Ripe middle to last of June. Tree vigorous, upright, very pro 
lific. Origin, Caleb Atwater, Ohio. (Elliott.) 

Favourite. Elliott. 

Elliott's Favourite. 

Tree vigorous and productive. Fruit small to medium. Stalk 
long, rather slender, in a slight depression. Colour pale yellow, 
with a light red cheek, somewhat marbled. Flesh tender, juicy, 
Bweet, and of a delicate flavour. Ripe last of June. 

Florence. Thomp. Lind. 

Knevett's Late Bigarreau. 

A most excellent cherry, originally brought from F.crence, in 
Italy, which considerably resembles the Bigarreau, b it ripens a 
little later, and has the additional good quality of hanging a 
long time on the tree. 



262 THE CHEKRr. 

Fruit large, heart-shaped and regularly formed. Skin anibti 
yellow, delicately marbled with red, with a bright red cheek, and 
when fully exposed, the whole fruit becomes of a fine lively red. 
Stalk over tvvo inches long, slender, set in a deep hollow. Flesh 
yellowish, firm, very juicy, and sweet. In perfection from the 
last of June till the 10th or 15th of July. 

Great Bigarreau of Mezel. 

Great Bigarreau of Mezel. Montrous de Mezel. 
Bigarreau Goubalis. 

A new foreign variety of the largest size. Productive, and of 
strong, rather crooked growth. 

Fruit very large, obtuse heart-shaped, surface uneven, dark 
red, or quite black at maturity. Stem long and slender, flesh 
firm and juicy, but not high flavoured. Ripe last of June and 
beginning of July. 

HOADLEY. 

Raised by Prof. Kirtland. Tree of healthy, vigorous habit ; 
forming a round, spreading head. Fruit above medium, regular 
round heart-shape, light clear carmine red, mottled and striped 
on pale yellow. Flesh tender, juicy, I'ich, sweet, and delicions. 
Season, 20th to last of June. (Elliott.) 

HovEY. Hov. Mag. 

Not having fruited this cherry, we give Mr. Hovey's descrip- 
tion. Tree vigorous, upright, forming a somewhat pyramidal 
head. Raised by Hovey & Co., Boston, Mass. 

Fruit large, obtuse heart-shaped, with a shallow suture on 
one side. Skin clear, rich amber in the shade, beautifully mot- 
tled with brilliant red in the sun, often nearly covering the fruit. 
Stem short, about an inch long, rather stout, nearly straight, and 
inserted in a deep round cavity. Flesh pale amber, rather firm, 
but brisk, rich, and delicious. Ripe from the middle of July to 
beginning of August. 

Hyde's Late Black. 

Raised by T. & G. Hyde, Newton, Mass. Strong grower and 
good bearer. 

Fruit medium, obtuse heart-shaped, purplish black, flesh half 
film, juicy. Nearly as good as Black Eagle. Ripe first week 
in July. 

JocosoT. 

Fruit large, very regular, uniform heart-shape, slightly obtuse, 
and with a deep indenture at apex. Surface uneven, colour rich, 



THE CHERRT. 263 

glossy, dark liver colour, almost black. Flesh tender, jiucy, 
with a rich, sweet flavour. Season, near the last of June. Raised 
by Prof. Kirtland. (Elliott.) 

Keokuk. 

Fruit large, heart-shaped, dark purplish black, flesh half ten 
der, rather coarse, and defiicient in flavour. Its chief merit, a 
market variety. (Ripe eai-ly in July.) Strong, vigorous grower, 
forming a large tree. (Elliott.) 

Kennicott. 

Raised by Prof. Kirtland. Tree vigorous, hardy, spreading, 
very productive. Fruit large, oval heart-shape, compressed ; 
suture shallow, half round, colour amber yellow, mottled and 
much overspread with rich, bright, clear, glossy red. Flesh firm, 
juicy, rich, and sweet. Season, 8th to 1 0th July. Size and beauty, 
and late ripening, will make it valuable where known. (Elliott.) 

Kirtland's Mammoth. 

Fruit of the largest size, obtuse heart-shaped. Colour, bright 
clear yellow, partially overspread and marbled with rich red. 
Flesh almost tender, juicy, sweet, with a very fine high flavour. 
Season, last of June. Tree vigorous, moderately productive. 
(Elliott.) 

Kirtland's Mary. Elliott. 

Raised by Prof. Kirtland. Tree, a strong, upright grower 
said to be one of the best of his seedlings, 
and desirable either for the dessert or mar- 
ket purposes. Not having fruited sufii- 
ciently with us, we give Mr. Elliott's de- 
scription. 

Fruit large, roundish, heart shape, very 
regular. Colour light, and dark rich red, 
deeply marbled and mottled on a yellow 
ground; grown fully in the sun, is mostly 
a rich, dark glossy red. Flesh light yellow, 
quite firm, rich, juicy, sweet, and very high 
flavoured. Season, last of June, and first 
of July. 

Knight's Early Black. Thomp. Lind. 
P. Mag. 

A most admirable early cherry, resem- 
bling the Black Tartarian, though much 
more obtuse in form, but ripening nearly a Knight's Early Black 
jveek earlier 




2b 1 THE CHKRRY. 

Fruit large, a little irregular in outline, obtuse neart-shapecL 
Stalk of moderate length, rather stout, and inscvted in a deep, 
open cavity. Skin dark purple, becoming black. Flesh purple, 
tender, juicy, with a rich and sweet juice of high -Havour. Tree 
spreading. Moderately productive. 

Late Bigarreau. Elliott. 

Fruit large, obtuse heart-shaped. Skin deep yellow, shaded 
on the sunny side with bright red. Stalk long, inserted in a 
broad open cavity. Flesh almost firm, juicy, sweet, pleasant 
flavour. Ripe last of June and first of July. Tree thrifty, mo 
derate growth, rather spreading. Productive. 

Leather Stocking. 

Raised by Professor Kirtland. Fruit medium, heart-shaped, 
reddish black. Flesh firm, sweet. Middle to last of July. 
(Elliott.) 

Logan. 

Fruit medium or above, obtuse, sometimes regular heart- 
shaped, with a hollow indenture at apex. Colour purplish 
black when ripe. Flesh nearly firm, juicy, sweet, and rich 
flavour. Season, middle to last of June. Originated with Prof. 
Kirtland, (Elliott,) 

Madison Bigarreau, Manning. 

Fruit of medium size, fair quality, roundish. Skin yellow, 
shaded with red. Flesh half tender, juicy, with a pleasant fla- 
vour. Ripe middle or last of June. Tree healthy ; moderately 
productive. 

Manning's Late Black. 

^ Raised by Mr. Manning^^of Salem, Mass. Fruit large, round- 
ish, deep purple or nearly black. Flesh purplish, half tender, 
very juicy, sweet and excellent. Ripe the last of June. Tree 
vigorous. 

Manning's Mottled. 

Mottled Bigarreau. Man. ' 

Raised by Mr. Manning. It is a most abundant bearer. 

Fruit rather large, roundish heart-shaped, flattened on one 
Bide, with distinct suture lines. Skin amber colour, finely mot- 
tled and overspread with red, with a semi-transparent, glossy 
appearance. Stalk slender, inserted in a shallow hollow. Flesh 
when fully ripe, yellow, tender, with a sweet and delicious juice. 
Ripens the last of June, 



•lUE CHEKRY. 



Ohio Beauty. Elliott. 



Tree a vigorous grower, with a rather spreading head, and 
Las proved so far a productive, valuable kind. Fruit large, ob- 
tuse heart-shaped. Light ground, mostly covered with rod. 
Flesh tender, brisk, juicy. Ripe about the middle of June. 

Osceola. Elliott. 

Originated with Prof. Kirtland. Moderate bearer and medium 
growth. Fruit above medium, heart-shaped. Colour fine dark 
red, approaching to black. Flesh juicy, tender, sweet and ex- 
cellent. Ripe last of June. 

Pierce's Late. 

Originated with Amos Pierce, and introduced to notice by 
James Hyde and Son, Newton Centre, Mass., who say it is a 
fine late fruit. We give the description from the JV. E. Farmer. 
Fruit medium, obtuse heart-shaped, dark red and mottled, light 
amber in the shade. Stalk rather short and slim. Flesh soft, 
tender, very juicy, sweet, rich and delicious ; stone small. Ripe 
the last of July. 

Growth free, rather upright, with a round head. 

PONTIAC. 

Fruit large, obtuse heart-shaped, sides compressed, coloui 
dark purplish red, approaching to black when fully ripe. Flesh 
half tender, juicy, sweet and agreeable. Season last of June. 
Originated with Prof. Kirtland. (Elliott.) 

POWHATTAN. 

Fruit medium size, uniform, roundish, flattened or compressed 
on sides; surface irregular. Colour liver-like, highly polished. 
Suture half round. Flesh rich, purplish red, marbled, half ten- 
der, juicy, sweet, pleasant but not high flavour. Season late, 
8th to 15th of July. 

For profitable market purposes, this is one of the very best, 
the fruit ripening late, and all being uniform and regular in size. 
Originated with Prof. Kirtland. (Elliott.) 

President. 

Fruit large, dark red, slightly mottled. Flesh half tender, 
juicy, sweet. Middle to last of June. Tree vigorous, spreading. 

Proudfoot. 

Raised by D. Proudfoot, Cleveland, Ohio. Tree vigorous. 
12 



iJU3 TRE CHERRY. 

Fruit large, heart-shaped, dark pui-plish red. Flesh firm, j-icy 
sweet. Ripe 15th to last of July. (Elliott.) 

Red Jacket. Elliott. 

One of Prof. Kirtland's seedlings. A free growing, rathei 
spreading, late, and productive variety. 

Fruit large, regular, obtuse heart-shaped. Colour amler, 
mostly covered with light red. Flesh half tender, juicy, good 
but not rich flavour. Stalk long, slender, in a moderate bas'.n 
Ripe about the time of Downer's Red. 

Richardson. Cole. 

Raised by J. R. Richardson, Boston. Fruit large, heart- 
shaped, dark red inclining to black. Flesh deep red, half 
tender, juicy, sweet. Last of June. 

Roberts' Red Heart. 

Originated in the garden of David Roberts, Esq., of Salem, 
Mass. Tree hardy, free grower. Bears abundantly, and hangs 
well without rotting. 

Fruit of medium size, roundish heart-shape. Skin of a pale, 
amber ground, but nearly oversprea^l with pale red, mottled 
with deeper red. Suture quite distinct. Flesh juicy, sweet and 
well flavoured. Stalk long, slender, set in a moderate depres- 
sion. Ripe last of June. 

Sparhawk's *HoNEY. Man. Ken. 

Sparrowhawk's Honey. TJiomp. 

Raised by Edward Sparhawk, of Brighton, near Boston. A 
profuse bearer. Vigorous grower. 

Fruit of medium size, roundish heart-shaped — very regular in 
form. Stalk of moderate length, rather slender, set in a round, 
even depression. Skin thin, of a beautiful glossy pale amber- 
red, becoming a lively red when fully ripe. Flesh juicy, with a 
very sweet flavour. Ripe the last of June. 

Sweet Montmorency. Man. 
Allen's Sweet Montmorency. 

Raised by J. F. Allen, Salem, Massachusetts. Tree hardy, 
vigorous growth. Habit of heart cherries. Less subject to rot 
than most sorts. Good bearer. 

Fruit of medium size, round, flattened. Skin pale amber in 
the shade, light red, slightly mottled, in the sun. Stalk an inch 
and three fourths long, rather slender, inserted in a small, bhal- 



ac. to 
' I'homp. 



THK CHEKKi'. 267 

low, even hollow. Flesh yellowish, tender, sweet and excellent, 
Ripens here middle July. 

Tecumseh. 

Fruit medium to large, obtuse heart-shaped. Skin reddish 
purple. Flesh dark red, half tender, with a brisk, vinous Havour 
Ripe towards the end of July. Tree moderately vigorous. 
(Elliott.) 

Tradescant's Black Heart. Thomp. 

Elkhom, ) p . 

Elkhorn of Maryland. ) 
Large Black Bigarreau. Man. 
Tradescant's, 
Bigarreau Gros Noir, 
Guigne Noir Tardive, 
Gross Schwarze Knoorpel, 
Kirsche Mit Saftigeu Fleisch, ^ 

It is an European variety, but a tree growing about forty 
years since in the garden of an inn in Maryland, attracted the 
notice of the late Wm. Prince, who propagated it under the 
name of Elkhorn, by which it was there known. The bark 
is of a peculiarly gray colour, and the growth quite vigorous. 

Fruit large, heart-shaped, with a very irregular or uneven sur- 
face. Skin deep black, glossy, (before fully ripe, deep purple, 
mottled with black). Stalk rather short, set in a pretty deep 
hollow. Flesh very solid and firm, dark purple, moderately 
juicy. Ripe first and second week in July. 

Transparent Guigne. Forsyth. Prince. Pom. Man. 

Transparent Gean. Forsyth. 
Transparent. 

It is a valuable and pretty variety for the dessert, hanging late 
on the tree, and is admired by all amateurs. 

Fruit small, regular, oval heart-shaped. Skin glossy, thin, and 
nearly transparent, i-howing the network texture of the flesh 
beneath, yellowish-white, delicately blotched with fine red ; dis- 
tinct suture line on both sides. Stalk long and slender. Flesh 
tender and melting, and when fully ripe very sweet, minglet. 
with a very slight portion of the piquant bitter of the Mazzard 
tlass of cherries. First of July. 



Triumph of Cumberland. 

3 May. Brenneman's I 

lay. Cumberland's I 

Introduced to notice by David Miller Junior, of Carlisle^ 



Monstrous May. Brenneman's Early. 

Street's May. Cumberland's Seedling. 



268 THK CHERRY. . 

Pennsylvania, and said to be a seedling of Cumberland Countv 
Pa. 

A strong, vigorous grower, and good bearer, not sufficiently 
tested. We copy from the report of the Penn. Hoit. Society. 

PYuit large, obtuse heart-shaped. Sometimes roundish, com- 
pressed, deep crimson, almost purple -when fully ripe. Stem 
rather long, slender, in a broad open cavity, apex slightly de- 
pressed. Flesh rather solid, red, slightly adherent to the stone, 
quality "best." Period of maturity, about the middle of June. 

Cumberland seedling from Ohio may prove same as above, but 
thiuk it distinct. 

TOWNSEND. 

Tree a strong, vigorous grower, productive, and promises well. 
Raised by W. P. Townsend, Lockport, N. Y. 

Fruit large, obtuse heart-shaped, high shouldered, compressed, 
suture distinct, apex depressed. Stem long, somewhat slender, set 
in a broad, rather deep depression. Colour light amber, mot- 
tled, and shaded with carmine. Flesh almost tender, juicy, rich, 
sprightly, refreshing flavour, pit small. Ripe last of June. 

Wendell's Mottled Bigarreau. 

Fruit large, obtuse heart-shaped, dark red, nearly black at 
maturity, mottled. Flesh dark red, firm and high flavoured. 
Ripe about the time of Downer's Late. 

Originated Avith Dr. H. Wendell, Albany, New York. Tree 
upright, thrifty growth. 

Werder's Early Black Heart. 
Werdsche Friihe Schwarze. Herz Kersche. 

A promising, early variety. Tree vigorous, spreading, mo 
derately productive. 

Fruit large, roundish, heart-shaped, skin black, flesh purplish, 
tender, sweet and excellent. Ripens early in June, or just before 
Mayduke. 

CLASS I. 

SECTION III. 

Contains those superseded by better sorts, a few of which aro 
esteemed by some growers. 

Adam's Crown. 

Fruit full, medium in size, round heart-shape. Flesh pale 
red and white, tender and pleasant. Ripe last of June. 



THE CHERRY. 269 



Belle Agathe. 

This new clicrry figured and described not long since as a fine, 
large, late variety, Mr. Rivers says has proved a small, hard, 
late fruit. 

BiGARREAu, Large Red. 

Gros Bigarreau Rouge. Poiteau. 
Bigarreau a Gros Fruit Rouge. Bon. Jard. 
Bigarreau a Gros Fruit Rouge. Thomp. f 
Belle de Rocmont {of some). 

Fruit large, oblong heart-shape. Skin dark red in the sun. 
Flesh firm. Early in July. 

Bigarreau, China. Prince's Pom. Man. 

Chinese Heart. Tlwmp. f 

Fruit of medium size, roundish heart-shaped, light amber, 
mottled and shaded with bright red. Flesh firm, with a sweet, 
peculiar flavour. Ripe last of June. 

Bigarreau Black. 

Bigarreau JSToir. 

Fruit middle sized, heart-shaped. Skin red, but becoming 
black. Flesh firm and rather dry. First of July. 

Buttner's Yellow. Thomp. 

Biittner's Wachs-Knorpel Kirsche. 
Biittner's Gelbe-Knorpel Kirsche. 

Raised by Biittner, of Ilalle, in Germany, and one of the few 
cherries entirely yellow. Fruit of medium size, roundish. Skin 
pale yellow. Flesh firm, yellowish, sweet, and not of much 
value. Ripe first week in July. 

CoRONE. Thomp. Fors. 

Couronne. Lind. Herefordshire Black. 
Coroun. Lang. Black Orleans. 

Large "Wild Black. 

Fruit below middle size, roundish heart-shaped. Skin dingy 
black when fully ripe. Flesh when ripe, tender, and of little 
7a ue. Middle of July. 

Gascoigne's Heart. Thomp. 

Bleeding Heart. Lind. 
Red Heart, {of some,) ) 
Herefordshire Heart, ]■ ^f" ^ 
Guigne Rouge Hative. ) ^'"'"'^• 

An old English variety. Fruit of medium size, long heart- 



t»0 THE CHEKEr. 

shaped, small drop or tear, at tlie end. Skin dark red. Flesh 
reddish, half tender, with only a tolerable flavour. Ripe the 
last of June. A bad bearer. 

Gifford's Seedling. 

Small, roundish heart-shaped. Light red, very sweet. Pre 
ductive, last of June. 

Gridley. 

Apple Cherry. Maccarty. 

Fruit medium, roundish, black. Flesh firm, not veiy juicv 
nor rich. Ripens last of June. Productive. Origin, Massar 
chusetts. 

Honey. Thomp. 

Large Honey. Late Honey. 

Tellow Honey. Merisier a fruit blanc. N. Duh. 

A small, late, very sweet fruit, formerly much esteemeo. 
Fruit small, roundish, yellow and red. Flesh tender, very sweet. 
Middle of July. 

Hyde's Red Heakt. 

Medium, heart-shaped. Skin pale, but becoming a light red 
at maturity. Flesh tender, sprightly. Ripe last of June. Origin 
Newton, Massachusetts. Tree vigorous, productive. 

Jaune de Prusse. 

Foreign ; small, obtuse heart-shaped. Stalk long and slen- 
der, yellowish-white, tender, brisk, vinous, a little bitter before 
fully ripe, which is soon after Downer's Late. 

Lady Southampton's Yellow. Thomp. 

Lady Southampton's Duke, "] 

Golden Drop, I ac. to 

Yellow or Golden, j Thomp. 

Spanish Yellow. J 

Fruit of medium size, heart-shaped. Skin yellow. Flesh 
firm, not very juicy. Ripens about the middle of July. 

LUNDIE Gean. 

Fruit medium, roundish, purplish black. Flesh tender, juicy. 
July. 

Manning's Early Black Heart. 

Fniit medium, similar to the Black Heart, rather earlier and 
Bmaller in size. Ripe about the middle of June. 



THE CHERRY. 271 



Merville de Septembre. 
Tardive de Mons. 
A French %ariety, ripening in August, vigorous growei. 
Fruit small, firm, rather dry, sweet, but of little value. 

Ox Heart. Thomp. 

Lion's Heart. Very Large Heart. 

Bulloclf's Heart. Ochsen Herz Kirsche. 

Fruit large, obtuse heart-shaped. Skin dark red. Flesh red, 
half tender, with a pleasant juice, of second quality in point of 
flavour. Ripens last of June. 

Remingtokt. 

Remington "White Heart. Prince. 
Remington Heart. 

Fruit small, heart-shaped. Skin yellow, rarely with a faint 
tinge of red on one side. Flesh yellowish, dry, and somewhat 
bitter. Middle and last of August. 

RivERs's Early Heart. 

Raised by Mr. Rivers, England. 

Medium size, heart-shaped. Ripening just after Belle de Or« 
leans, very much inferiour. 

RivERs's Early Amber. 

Raised by Mr. Rivers, England. 

Medium size, heart-shaped, prolific, a sub-variety of old Early 
White Heart, but not as early. 

Tobacco Leaved. Thorn. Lind. 

Four to the Pound. 
Cerisier de 4 a Livre. 
Bigarreautier a Feuilles de Tabac. 
Bigarreautier i Grandes Feuillea 
Guignier a Feuilles de Tabac. 
Vier auf ein Pfund. 

Leaves very large. Fruit small. Hard, of no value. 

White Tartarian. Thomp. 

Fraser's White Tartarian, ) . 

Fraser's White Transparent, }■ r^f' ^ 
Amber k petit fruit. ) ^ '^°^P- 

Fruit of medium size, obtuse heart-shaped. Skin pale yel- 
low. Stalk slender. Flesh whitish yellow, half tender and 
verv sweet. 



272 



THE C HERRI 



CLASS II. 



SECTION I. 



Contains those of best quality and generally approved 

Arch Duke. Thomp. Lind. Fors. 

Griotte de Portugal. 0. Duh. Nois. Late Arch Duke. 
Portugal Duke. Late Duke, {of some.) 

Tree rather more vigorous than the I\Iayduke, with longer 
diverging branches, whi<;h become slightly pendulous in bearing 
fcpecimcns. 

Fruit large, obtuse heart-shaped. Suture distinct on one side. 
Skin at first bright red, but becoming very dark when mature. 
Stalk an inch and a half long, slender, inserted in a rather deep 
o[»'.'n cavity. Flesh ' ght red, melting, juicy, rich sub-acid fla- 
voiir. Ripe the first and second week in July. 

Belle Magnifique. Man. 



Belle et ifagnifique. Ken. 
Magnifique de Sceaux. 



Belle de Chatenay. 
Belle de Sceaux. 



Tree hardy, moderately vigorous, productive, a beautiful and 
excellent late variety. Useful for culinary purposes, and good 
table fruit when pretty ripe. 

Fruit large, roundish, inclining to heart-shape. Stalk long, 
slender, in an open medium cavity. Skin a fine bright red. 
Flesh juicy, tender, with a sprightly sub-acid flavour, one of the 
best of its class. Eipe middle of July till the middle of August, 

Late Duke. Thomp. Lind. P. Mag. 
Anglaise Tardive. 

A very large and fine Duke cherry, 
ripening a month later than the Mayduke, 
and therefore a very valuable sort for the 
dessert or for cooking. The tree is of 
vigorous growth for its class. 

Fruit large, flattened or obtuse heart- 
shaped, much more depressed in its figure 
tlian the Mayduke. Colour, when fully 
ripe, rich dark red; (but at first white, 
mottled with bright red.) Stalk rather 
slender, inserted in a shallow hollow. Flesh 
yellowish, tender, juicy, with a spi-ightly 
Bub-acid flavour, not quite so sweet and 
rich as the Mayduke. Ripens gradually, 
and hangs on the tree from the middle of 
Julv till the 10th of August. iate Duke. 




THE CHERRY. 



2V3 



Mayduke. Mill. Thomp. Lind. 



Rc/alo H&tive, 

Cherry Duke, (of some,) 

Cerise Guigne, 

Coularde, 

De Hollande, 

D'Espagne, 

Grriotte Grossc Noire, 

GriottcD'Espagne(o/some,) 

Griotte Pr^coce, [of some,) 

Holinan's Duke. 



■) Early Duke, 

Large l^Iayduke, 
Morris Duke, of various 

o/vanoMS Morris's Earl}'- Duke, English 

• French Benhara's Fine Ear. D'ke, \ gardens 
gardens. Thorapson's Duke, ac. to 

Portugal Duke, Thomp 

Buchanan's Early Duke, 
MiUett's Late Heart Duke. J 



This invaluable early cherry is one of the most popular sorts 
in all countries, thriving almost equally well in cold or warm 
climates. This, the Black Heart, and the Bigarreau, are the 
most extensively diffused of all the finer varieties in the United 
States. And among all the new varieties none has been found 
to supplant the Mayduke. Before it is fit 
for table use, it is admirably adapted for 
cooking \ and wben fully ripe, it is, perhaps, 
the ricliest of tbe sub-acid cherries. In the 
gardens here, we liave noticed a peculiar 
habit of this tree of producing very fi-e- 
quently some branches which ripen much 
later than the others, thus protracting for 
a long time the period in which its fruit is 
in use. The Mayduke is remarkable for 
its upright, or, as it is called, fastigiate 
head, especially while the tree is young, in 
distinction to other sorts, which produce 
many lateral branches. 

Fruit roundish or obtuse heart-shaped, 
growing in clusters. Skin at first of a lively 
red, but when fully ripe of a rich dark red. 
Flesh reddish, tender and melting, very Mayduke. 

juicy, and at maturity, rich and excellent in flavour. This fruit 
is most frequently picked while it is yet red, and partially acid, 
and before it attains its pi'oper colour or flavour. It begins to 
colour, about New York, in favourable seasons, the last of May, 
and ripens during the first half of June. 

Mayduke is said to be a corruption of Medoc, the province in 
France, where this variety (the type of all the class now called 
Dukes) is believed to have originated. 




Reine Hortense. 



Monstreuse de Bavay. 
Leraercier. 



Belle de Bavay. 
Seize k la Livre. 



French origin, of Duke habit. Tree a healthy and handsome 
grower, productive, and a verv desirable variety. 

"12* 



274 



THE CHERRY. 



Fruit very large, roundisli elongated. Skin a bright lively red 
somewhat marbled and mottled. Suture distinctly marked by 
a line without any depression. Flesh tender, juicy, very slightly 
sub-acid and delicious. Ripe from the middle to the last of July. 

Vaii's August Duke. 

A very excellent late cherry, of the Duke class. Originated 
with Henry Vail, Esq., Troy, N. Y., and bids fair to rival many 
of its season. Tree very productive, and of vigorous growth. 
Fruit large, obtuse heart-shaped, regular in form. Stalk medium 
length, inserted in a rather deep but narrow cavity. Skin rich 
bright red on the shaded side, and of a lively cornelian red in 
the sun. Flesh tender, sub-acid, much like the Mayduko in 
flavour. Ripe the last week in July, and the first week or two 
in August. 

CLASS n. 



SECTION II. 



Comprises those of " very good " quality, some of which maj 
prove " best." 

Carnation. Tbomp. Lind. 



Wax Cherry. 

Crown. 

Cerise Nouvelle d'Anglelerre, 

Cerise de Portugal, 

Grosse Cerise Rouge Pale, 

GTriottier Rouge Pale, 

Griotte de VOleanes. 



I- 



^f French 
gardens 

ac. to 
Thomp. 



A very handsome, light red, large cherry, 
highly esteemed here for brandying and 
preserving. 

Fruit large, round. Skin at first yellow- 
ish white, mottled with red, but becoming 
a lively red slightly marbled. Stalk about 
an inch and a half long, stout. Flesh ten- 
der, a little more firm than most of this 
division, but juicy, and when fully ripe, of 
a sprightly and good sub-aoid flavour. The 
foliage is pretty large, and the wood strong, 
but the tree has a spreaiing, rather low 
habit. It is a moderate but regular bearer, 
and the fruit hangs a long while on the 
branches, without decaying. Ripe the 
middle and last of July. 

Prince's Duke is a very large variety of 
this cherry, raised from a seed of it, by Mr 




Carnation. 



Prince, of Long 



Island. Its shy habit of bearing renders it of little value, 



THE CHERRV. 27* 



Christiana and Mary. 

Two varieties raised by B. B. Kirtland, Greenbush, N. Y., and 
noted in the Horticulturist as resembling, in treer and fruit, the 
Mayduke, and are probably sub-varieties. 

Coe's Late Carnation. 
A promising late variety. Fruit above medium size, roundish; 
suture shallow, with a line. Colour amber, mostly shaded and 
mottled with bright red. Flesh juicy and sprightly sub-acid. 
Ripe from the middle till the last of July. 

Duchess de Palluau. 
A new foreign sort, medium size, roundish heart-shaped, 
compressed, very dark purple. Stem long and slender, in a 
large open cavity. Flesh dark red, tender, juicy, mild acid. 
Ripe the middle of June. Vigorous growth for its class. 

Flemish. Thomp. 

Montmorency {of Lindley.) 

Kentish (of some.) 

Cerise a Courte Queue. PoU. 

Montmorency a Gros Fruit, ) 

Gros Gobet, V 0. Duh. 

Gobet a Courte Queue. ) 

A Courte Queue de Provence. 

English Weichsel ? 

"Weichsel mit gauzkurzen stiel, ) of the 

Double Volgers. \ Dutch. 

This is a very odd looking 
fruit, being much flattened, and 
having a very short stalk. 

Fruit rather large, very much 
flattened both at the top and 
base, and generally growing in 
pairs. Stalk stout, short. -Skin 
shining, of a bright lively red. 
Flesh yellowish white, juicy, and 
sub-acid. Good for preserving; 
but, unless very ripe, scarcely 
rich enough for table use. Last „ 

of July. '^'«"****- 

Jeffrey's Duke. Thomp. 

Jeffrey's Royal. lAnd. 
Jeffrey's Royal Caroon. 

Royale Ordinaire. Poiteau. 
Fruit of medium size, round, or a little flattened at the apej 




?76 THE CHERRY. 

and basin. Skin of a fine lively rod. Stalk moderately long 
Flesh yellowish amber, scarcely red. Juice abniKhmt, and of 
a rich flavour. The trees are of a distinct habit of gi'owth, be- 
ing very compact, and growing quite slowly. The buds are 
very closely set, and the truit is boi'ne in thick clusters. Mid- 
dle and last of June. 

Kentish. Thomp. 

Virginian May, ) of American 

^ilarly Richmond. ) gardens. 

Kenti«h, or ) r ■ i 
,,, . , ' - L'.nd. 
h lemish. ) 

Common Red, '^ 

Kentish Red. J 

Montmorency. O. Bah. "] 

Commune?'' ' ''"'"' ''''"' U ''^« ^««^^ 
Muscat de Prague. J 

The true Kentish cherrj', an old European sort, better known 
here as the Early Richmond, is one of the iiiost valuable of the 
acid cherries. It begins to colour about the 20th of Mav, and 
may then be used for tarts, while it will hang upon the tree, 
gradually growing larger, and losing its acidity, until the last 
of June, or in dry seasons, even until July, when it becomes of 
a rich, sprightly, and excellent acid favour. The tree grows 
about eighteen feet high, with a roundish spreading head, is 
exceedingly productive, and is from its early maturity a very 
profitable market fruit, being largely planted for this purpose in 
New Jersey. This kind is remarkalile for the tenacity with 
which the stone adheres to the stalk. Advantage is taken of 
this to draw out the stones. Tlie fruit is then exposed to the 
sun, and becomes one of the most excellent of all dried fruits. 

Fruit when it first reddens rather small, but, when fully ripe, 
of medium size, round, or a little flattened; borne in pairs. 
Skin of a fine bright red, growing somewhat dark when fully 
ripe. Stalk an inch and a quarter long, rather stout, set in f. 
pretty deep hollow. Flesh melting, juicy, and, at maturity, of 
a spriglitly rather rich acid flavour. 

Large Morello. 

Kirtland's Large Morello. 

Raised by Prof. Kii-tland. Promises valuable, but as yet not 
fully tested. Fruit above medium, roundish, dark red, juicy 
rich acid, goOvl flavour; pit small. Season, early in July. (El 
Uott.) 



THE CHERRY. 271 



AIorello. Thomp. Lind. Lang. 

Milan. Lang. English MoreUo. 

Cerise du Nord. Nois. Large MoreUo. 

Griotte Ordinaire du Nord. Dutcli Morello. 

September Weichsel Grosse. Ronald's Large Morello. 

Tlie Morello is a fine fruit. Its name is said to be derived from 
Uie dark pui-ple colour of its juice, which resembles that of the 
MoruH or Mulberry. It is highly valuable for all kinds of pre- 
serves, and is an agreeable addition to a dessert. 

Fruit of pretty large size, round, or slightly obtuse, heart- 
shaped. Skin dark red, becoming nearly black when fully ripe. 
Flesh dark purplish red, tender, juicy, and of a pleasant sub-acid 
favour, when quite mature. Ripe 20th of July. 

The Common Morello of this country, is a smaller variety ot 
the foregoing, and a little darker in colour. Little esteemed. 

Plumstone Morello. 

Tree of slow growth, makes a fine pyramid. A productive, 
hardy, and valuable sort. 

Fruit large, roundish, inclining to heart shape. Skin, deep 
red. Stalk an inch and a half long, rather slender and straight, 
set in a hollow of moderate depth. Flesh reddish, tender, juicy, 
and when well matured, of a sprightly and agreeable flavour. 
Stone long and pointed. Ripe last of July, and first of August. 

Royal Duke. Thomp. 
Koyale Anglaise Tardive. 
Growth upright, compact head, branches less slender than 
Mayduke. Moderate bearer. 

Fruit large, roundish, and distinctly oblate or flattened. Skin 
dark red. Flesh reddish, tender, juicy and rich. A good bearer. 
Ripens in the last of June. 

Shannon. 

This is a Morello raised by Prof. Kirtland, and as it has not 
fruited with us, we give Mr. Elliott's description. 

Fruit slightly above medium size, globular, flattened at junc- 
tion with stem. Dark purplish red, when ripe. Flesh tender, 
reddish purple, juicy, acid. Pit small. Stem long, slender, in- 
serted in ai open cavity. Season, middle of July. (Elliott.) 



CLASS XL 

section III. 

contains tliose superseded by better ones. 



2v8 the cuerrt 

Belle de Sceaux. 

Chatenay. 

A Morello, from France. Fruit round ; deep red. Flesh yel- 
lowish, juicy, acid. Last of June. 

Belle Voisiere. 

ifedium to large, liglit red, somewhat transparent, sub-acid. 
Quality good to very good. Ripe about the same time as 
"Downer's Red, 

Buttner's October Morello. 

A new foreign sort. Small, late, acid, and of little or no 
falue. 

Cluster. Thorap. * 

Cerise a Bouquet. Poiteau. Duh. 

Cerisier a Trochet, 

Chevreuse, 

Commune a Trocliet, 

Tres Fertile, 

Griottier a Bouquet. 

Bouquet Amarelle, 

Trauben Amarelle, 

Busch Weichsel, 

Flandrisclie Weichsel, 

Biischel Kirsche. 



of French 
gardens. 



of ine 
" Germans. 



A very curious fruit, gi'owing closely clustered around a con: 
mon stalk, small size, borne in clusters of from two to six ; rounc 
of a lively red. Ripens the last of June. The tree is small ir 
all its parts. 

De Spa. 

Full medium size, quite acid. Ripe soon after Mayduke, and 
forms a prolific bush. 

Early Mat. Thomp. Lind. 

May Cherry. Lang. Precoce. 

Small May. Petite Cerise Rouge Pr6coce 

Cerisier Nain a Fruit Rond. Konigliche Amarelle. 

Precoce. 0. Duh. Friihe Kleine Runde. 

Griottier Naiu Precoce. Zwerg "WeichseL 

Hative. Cerise Indulle. 

An early Morello of rather dwarf habit. Ripening about the 
first of June. Fruit small, round, slightly flattened. Lively red, 
keijicr, juicy, acid. Not of much value. 



THE CHERRY. 2t9 

GuiGNE NoiR LuiSANTE. 

Black Spanish, 

Fruit medium size, round heart-shaped, glossy, blackish red. 
Flesh reddish purple, tender, juicy, rich, acid. Ripe middle to 
last of July. 

Imperial Morello. 

A productive and early bearing variety. Fruit medium size, 
roundish, dark purplish red. Flesh tender, juicy, acid. Last of 
July. 

Late Kentish. 



Common Red, 
Pie Cherry, 
Common Sour Cherrj, 
Kentish Red, 
Kentish. 



of American 
gardens. 



This cherry, a variety of the Kentish, is better known among 
Qs than any other acid cherry. 

It is emphatically the Pie Cherry of this country, being more 
generally grown than any other sort. 

Fruit medium, round, flattened. Skin deep lively red, when 
fully ripe. Flesh very tender, and abounding with a highly acid 
juice. Ripens middle July. 

Louis Phillip. Elliott. 

A Morello, from France. Fruit medium, roundish, dark red. 
Flesh red, juicy, tender, acid. Middle of July. 

Rumsey's Late Morello. 

Origin unknown. Tree moderately vigorous, with unusually 
light coloured wood and leaves. Ripens gradually through Au- 
gust and September. Not of mxich value except to the curious 
amateur. 

Fruit large, roundish heart-shaped. Colour, rich lively red. 
Flesh juicy, with too much acid for the table. 



ORNAMENTAL VARIETIES. 

Large Double Flowering. 

Double French Cherry. 

Merisier a Fleurs Doubles. Thomp. Duh. ' 

Prunus cerasus pleno. 

Cerasus sylvestris, flore pleno. Arl. Brit. 

The double blossomed cherry bears no fruity but whoever ad- 



280 THE CHERRT. 

mires a beautiful flowering tree, cannot refuse a place in hia 
garden to this one, so hiclily ornamental. Its blossoms, which 
appear at the usual season, are produced in the most showy 
profusion ; they are about an inch and a half in diameter, and 
resemble clusters of the most lovely, full double, white roses. 
The tree has the habit and foliage of the Mazzard Cherries, and 
soon forms a large and lofty head. 

Dwarf Double Flowering. 

Double Flowering Kentish. 

Small Double Flowering. 

Cerisier a Fleurs Doubles. Thomp. K Duh. 

This is a double flowering variety of the sour or Kentisn 
cherry, and has the more dwarfish habit and smaller leaves 
and branches of that tree — scarcely forming more than a large 
shrub, on which account it is perhaps more suitable for small 
gardens. The flowers are much like those of the large double 
flowering, but they are not so regular and beautiful in their 
form. 

Chinese Double Flowering. 

Tung To. 

Cerasus serrulata. \ a h n t 

Serrulated Leaved Cherry. \ ^^°- '"'■"• 

This is a very rare variety, recently imported from China, 
with the leaves cut on the edges in that manner known as ser- 
rulate by botanists. Its flowers, which are borne in fascicles, 
are white, slightly tinged with pink, and nearly as double as 
those of the large double flowering. The tree considerably re- 
sembW i.lie sour cherry tree, and appears rathei dwarfi-;h in its 
growth. 

Weeping, or Allsaints. Thomp. 

Ever flowering Cherry, I ^^, ^^.^., 

C. vulgaris, semperplorens. ) 
Cerise de la Toussainte. N. Duh. Nois. 
Guignier u rameaux pendans, ") 
Cerise Tardive, I of the 

Cerisier Pleurant, f Pi-ffoch. 

Cerise de St. Martin. J 

St. Martin's Araarelle, ~| 
Martin's Weichsel, I of the 
Monats Amarelle, | Dutch. 

» Allerheiligen Kirsche. J 

This charming little tree, with slender, weeping branches, 
Jothed with small, almost myrtle-like foliage, is a very pleasing 
ornament, when introduced on a lawn. Its fruit is a small, deef 



THE CURRANT. 281 

red Morello, whicli is acid, and in moist seasons, is produced 
for a considerable period successively. When grafted, as it 
generally is, about the height of one's head, on a straight stem 
of the common Mazzard, it forms a beautiful parasol-like top, 
the ends of the branches weeping half way down to the ground. 

Virginian Wild Cherry. 

"Wild Cherry, of the United States. 
Cerasus Virginiaua. Arb. Brit. Dec. 
Cerasier de Virginie. French. 
Virginisch Kirsche. German. 

Our native wild cherry is too well known to need minute de- 
scription. It forms a large and lofty forest tree, with glossy, 
dark green leaves, and bears currant-like bunches of small 
fruit, which are palatable, sweet, and slightly bitter when fully 
ripe, at midsummer. They are, however, most esteemed for 
preparing cherry bounce^ a favourite liqueur in many parts of 
the country, made by putting the fi'uit along with sugar in a 
demijohn or cask of the best old rum. 

The hlach wild cherry, [C. serotina, Torrey and Gray,) which 
ripens the first of Septembci', is the best kind. The other spe- 
cies, [C.Vhr/iniana,) which 'is commonly known as the Choke 
Cherry, bears reddish coloured fruit, which is more astringent, 
and ripens a month earli. ' . 

Selection of choice Chrrries to rijoeji in succession. Early 
Purple Guigne, Belle d'Orleans, Mayduke, Belle de Choisy, 
Rockport, Bigarrcau, Tartarian, Elton, Gov. Wood, Coe's Trans- 
parent, Great Bigarreau, Delicate, Downer's Late, Heine Hor- 
tense. Belle Magnifique, Kentish. 

The hardiest cherries are the Kentish, (or Virginia May,) the 
Dukes, and the Morellos. These succeed well at the farthest 
limits, both north and south, in which the cherry can be raised ; 
and when all other varieties fail, they may be depended on for 
regular crops. Next to these, in this respect, are the Black 
Heart, Downer's Late, Early Purple Guigne, and Elton. 



CHAPTER Xin. 
THE CURRANT. 



jRihes ruhrum, Lin. Grossulacece, of botanists. 

GrossiUier co-imrcun, of the French; Die Johannisheere, German; AloesseOoom, 

Dutcli ; Hihes rosso, Italian ; and Grossella, Spanish. 

The name currant is sa^'d to be derived from the rescmblanco 



282 THE CURRANT. 

in the fruit to the little Corinth grapes or raisins, which undei 
the name of currants^ are sold in a dried state in such quantities 
by grocers ; the latter word being only a corruption of Cotinth, 
and the fruit of this little grape being familiarly known as such 
long before the common currants were cultivated. 

The currant is a native of Britain, and the nortb of Europe, 
and is, therefore, an exceedingly hardy fruit-bearing shrub, sel- 
dom growing more than three or four feet high. The fruit of 
the original wild species is small and very sour, but the large 
garden sorts produced by cultivation, and for which we are 
chiefly indebted to the Dutch gardeners, are large and of a more 
agreeable, sub-acid flavour. 

The Black Cun-ant, [Mibes ni(/rum,) is a distinct species, with 
larger leaves, and coarser growth, and which, in the whole plant, 
has a strong odour, disagreeable, at first, to many persons. 

Uses. The cooling acid flavour of the currant is relished by 
most people, in moderate quantities, and the larger varieties 
make also a pretty appearance on the table. Before fully I'ipe, 
currants are stewed for tarts, like green gooseberries, and are 
frequently employed along with cherries or other fruits in the 
same way ; but the chief value of this fruit is for making currant 
jelly, an indispensable accompaniment to many dishes. Currant 
shrub, made from the fruit in the same manner as lemonade, is 
a popular summer drink in many parts of the country, and cor- 
resiDonds to the well known Paris beverage, cau de r/rosseilles. 
A sweet wine of very pleasant taste, is made from their express- 
ed juice, which is very popular among farmers, but which we 
hope to see displaced by that aftbrded by the Isabella and Ca- 
tawba grapes, — which every one may make with less cost and 
ti'ouble, and which is infinitely more wholesome, because it re- 
quires less additions, of any kind, to the pure juice. 

The fruit of the black currant is liked by some persons in 
tarts, but it is chiefly used for making a jam, or jelly, much 
valued as a domestic remedy for sore throats. The young 
leaves dried, very strongly resemble green tea in flavour, and 
have been used as a substitute for it. 

The season when currants are in perfection is midsummer, 
but it may be prolonged until October by covering the bushes 
with mats, or sheltering them otherwise from the sun. 

Propagation and Culture. Nothing is easier of culture 
than the currant, as it grows and bears well in any tolerable 
garden soil. Never plant out a currant sucker. To propagate 
it, it is only necessary to plant, in the autumn, or early in the 
spring, slips or cuttings, a foot long, in the open garden, where 
they will root with the greatest facility. The currant should 
never be allowed to produce suckers, and, in order to ensure 
against this, the superfluous eyes or buds should be taken outbe- 
f 're planting it, as has been directed under the head of Cuttings. 



THE CURRANT. 283 

When the plants are placed where they are finally to remain, 
they should always be kept in the form of trees — that is to say, 
with single stems, and heads branching out at from one foot to 
three feet from the ground. The after treatment is of the sim 
plest kind; thinning out the superfluous wood every winter, is 
all that is required here. Those who desire berries of an extra 
large size stoj), or pinch out, the ends of all the strong growing 
shoots, about the middle of June, when the fi'uit is two-thirds 
grown. This forces the plant to expend all its strength in en- 
larging and maturing the fruit. And, we may add to this, that 
it is better not to continue the cultivation of currant trees after 
they have borne more than six or eight years, as finer fruit Avill 
be obtained, with less trouble, from young plants, which are so 
easily raised. 

There are, nominally, many sorts of currants, but the follow- 
ing sorts comprise all at present known, worthy of cultivation. 
The common Eed, and the common White, are totally unde- 
serving a place in the garden, when those very superior sorts, the 
White, and Red Dutch, can be obtained. 

Attraotor. 

A new variety from France. White, very large, productive 
and vigorous. 

Champagne. Thomp. Lind. 

Pleasant's Eye. 

Grossellier a Fruit Couleur de Chair. 

A large and handsome currant, of a pale pink, or flesh colour, 
exactly intermediate in this respect, between the red and white 
Dutch. It is quite an acid sort, but is admired by many for its 
pretty appearance. 

Cherry. 

A new strong growing variety, with stout, erect, short-jointed 
shoots ; leaves large, thick, and dark green. Not any more 
productive than other currants, but a valuable one for market 
and preserving. 

Fruit of the very largest size. Branches short. Berries deep 
red, and rather more acid than Red Dutch. 

Fertile Currant of Palluau. 

New, from France. Said to be large, excellent and very pro- 
ductive. Not yet tested here. 

GoNDOuiN Red. 

From France. Rather late; light red; large, quite acid, 
'arge bunches, leaves large, vigorous grower, very productive. 



284 THE CURRANT. 



GoNDoiN White. 

Fruit large, whitish yellow, quite sweet, more so than unj 
other sort, branches rather long, strong growth, productive. 

Knight's Sweet Red. 

This is not a sweet currant, but is considerably less acid than 
other red currants, not as sweet as White Dutch. Fruit nearly 
as large as Red Dutch ; rather lighter in colour. Productive. 

Knight's Early Red. 

The merit of this variety is in its ripening a few days earlier 
than other sorts. 

Knight's Large Red. 

Fruit very large bright red, bunches very large, veiy produc- 
tive, an excellent sort. 

^ Long Bunched Red. 

Grosse Rouge de Holland. 

Fruit large, bunches long, berries deep red, much like Red 
Dutch, with a little larger clusters, and rather larger fruit. Very 
productive. 

La Versaillaise. 

New Fren/ih Currant, very large, with long bunches ; next 
m size to cherry currant, deep red, very productive. 

La IIative. 

A new early red currant from France, not yet fruited here. 
Said to be excellent. 

La Fertile. 

From France. Large, deep red ; veiy productive. 

Prince Albert. 

New, vigorous grower, large foliage, late in ripening, produc- 
tive and valuable. Fruit very large, similar in colour to Victoiia^ 

Red Dutch. 

Large Red Dutch. Large Bunched Red. 

' New Red Dutch. Morgan's Red. 

Grossillier Rouge a Gros Fruit. 

An old, well-known sort, thrifty, upright growth, very pro 
ductive. Fruit large, deep red, rich acid flavour, with clusters 
two or three inches long. 



the currant. 285 

Red Grape. 

Fnm very large, bunches very long, beautiful clear red colo ir 
a little more acid than Red Dutch, and not quite so upright iu 
its growth. Very productive. 

Red Provens. 
Similar to Red Dutch, but stronger in growth. 

Short Bunched Red. 

Much like Red Dutch, with rather shorter bunches. Fruit 
not quite as large. 

Striped Fruited. 

Grosse Weiss und Rothgestreifte Johannesbeere. 

A pretty new fruit from Germany. Distinctly striped, small, 
poor bearer, and of no value except as a curiosity. 

Transparent. 

Blanc Transparent. 

A new French currant. Fruit very large, yellowish white, 
similar to White Dutch. Very productive. 

Victoria. 

May's Victoria. Eaby Castle. 

Houghton Castle. Goliath. 

A very excellent, rather late sort, with very long bunches of 
blight red fruit ; and is an acquisition to this class of fruits. 
Berries as large as Red Dutch, bunches rather longer, of a 
brighter red, growth more spreading, and very productive. Will 
hang on the bushes some two weeks longer than most currants. 

White Clinton. 
Very similar to White Dutch, if not the same. 

White Antwerp. 

Fruit very large, sweet, bunches rather bug. Very produc- 
tive. 

White Grape. 

Bunches moderately long. Berries very large, whitish yel« 
low, sweet and good. Very productive. Branches more hori 
zontal than White Dutch. 



288 



THE CUKRANT. 



White Dutch. 



New White Dutch. Reeve's White. 

White Crystal. Morgan's White. 

White Leghorn. 

This is precisely similar to Red Dutch in habit, but the fruit 
is larger, with rather shorter bunches, of a fine yellowish white 
colour, with a very transparent skin. It is considerably less acid 
than tt e red currants, and is therefore much preferred for the 
table. It is also a few days earlier. Very productive. 

//. Black Currants, [H. nigrum^ 

Common Black. Thomp. 

Black English. 
Oasis, {of the French.) 

-The common Black English Currant is well known. The 
berries are quite black, less than half an inch in diameter, and 
borne in clusters of four or five berries. It is much inferior to 
the foLowinof. 



Black Naples, Thomp. P. Mag. Lind. 

The Black Naples is a beautiful fruit, the finest and largest 
of all black currants, its berries often measuring nearly three 
fourths of an inch in diameter. Its leaves and blossoms appear 
earlier than those of the Common Black, but the fruit is later, 
and the clusters, as well as the berries, are larger and more nu- 
merous. 

Ornamental Varieties. There are several very ornamental 
species of currant, among which we may here allude to the Mis- 
souri Currant, [Ribes Aareum), brought by Lewis and Clark 
fi'om the Rocky Mountains, which is now very common in our 
gardens, and- generally admired for its very fragrant yellow 
blossoms. Its oval blue berries, which are produced in great 
abundance, are relished by some persons. But there is a Large 
Fruited Missouri Currant, a variety of this, which bears berries 
of the size of the Black Naples, and of more agreeable flavour. 

The Red Flowering Currant (i2, Sanf/uineum), is a very 
beautiful shrub from the' western coast of America, with foliage 
somewhat like that of the Common Black, but which bears very 
charming clusters of large light crimson blossoms, in April. 

There are several other varieties as R. sanguineum, fl. pi., R. 
sanguineum atropurpurea, and R. Gordoni. They are not quite 
hardy enough to stand our winters without protection, but at the 
South, will make a valuable addition to their shrubbery. 



THE CBANBERRY. 'i8l 



CHAPTER XIV. 

THE CRANBERRY. 

Oxy COCCUS, Arb. Brit. Ericacece, of botauists. 

Airdle, of the French ; Die Moosebeere, German ; Veen bessen, Dutch 

Ossicocco, Italian. 

The Cranberry is a familiar trailing shrub growing wild in 
swampy, sandy meadows, and mossy bogs, in the northern por- 
tions of both hemispheres, and produces a round, red, acid fruit. 
Our native species, (0 macrocaiyus,) so common in the swamps 
of New-England, and on the borders of our inland lakes, as to 
form quite an article of commerce, is much the largest and finest 
spacies; the European Cranberry, (0. j»ja/w6'^r/s,) being much 
smaller in its growth, and producing fruit inferior in size and 
quality. Also the Russian, ( 0. viridis^ a medium sized variety, 

Of the 0. macrocarjous, there are three varieties : — The 
"Bell-shaped," which is the largest and most valued, of a very 
dark, bright red colour. The '"Cherry," two kinds, large and 
small ; the large one the best, of a round form, a fine, dark 
red berry, nearly or quite equal to the Bell-shaped ; and the 
Bugle, Oval, or Egg-shaped, two kinds, large and small, not so 
high coloured as the Bell and Cherry — not so much X)rized, but 
still a fine variety. 

The value of the common cranberry for tarts, preserves and 
other culinary uses, is well known, and in portions of the country 
where it does not naturally grow, or is not abundantly pi'oduced, 
it is quite worth while to attempt its culture. Although, natu- 
rally, it grows mostly in mossy, wet land, yet it may be easily 
cultivated in beds of peat soil, made in any rather moist situation, 
and if a third of old thoroughly decayed manure is added to the 
peat, the berries will be much larger and of more agreeable fla- 
vour than the wild ones, A square of the size of twenty feet, 
planted in this way, will yield three or four bushels annually — 
quite sufiicient for a family. The plants are easily procured, 
and are generally taken up like squares of sod or turf, and 
planted two or three feet apart, when they quickly cover the 
whole beds. 

In some parts of New-England, low and coarse meadows, of 
no value, have been drained and turned to very profitable account, 
by planting them with this fruit. The average product is from 
eighty to one hundred bushels of cranberries, worth at least one 
dollar a bushel, and the care tliey require after the land is one© 



28%' . THE FIG. 

prejij-i-ed and planted is scarcely any at all, except in gathering. 
Some of tlie farms in Massachusetts yield large crops, partly 
from natural growth, and partly from cultivated plantations. 
The " New-Enghmd Farmer" states that Mr. IJayden, of Lin- 
coln, Mass., gathered 400 bushels from his farm in 1830. The 
cranberry grows wild in the greatest abundance, on the sandy 
low necks near Barnstable, and an annual cranl)erry festival is 
made of the gathering of the fruit, wdiich is done by the mass 
of the population, who turn out on the day appointed by the au- 
thorities, and make a general gathering with their cranberry 
rakes, a certain portion of the crop belonging, and being deli 
vered, to the town. 

Capt. Hall, one of the most successful cranberry cultivators 
of that neighbourhood, thus turns his sandy bogs and rush- 
covered laud to productive beds of cranberry. After draining 
the land well, and removing all brush, he ploughs the soil where 
it is possible to do so ; but he usually finds it sufficient to cover 
the surface with a heavy top-dressing of beach sand, digging 
lioles four feet apart into which he plants sods, or square bunches, 
of the cranberry roots. These soon spread on every side, over- 
powering the rushes, and forming a thick coating to the surface. 
A labourer will gather about thirty bushels of the fruit in a day, 
with a cranberry rake. 

Cranberry culture would be a profitable business in this neigh- 
bourhood, where this fruit is scai'ce, and, of late years, sells tor 
two or three dollars a bushel. 



CHAPTER XV. 



FiciLS Carica, L. Arb. Brit. Urticacece, of botanists ; Figuier, of the 
French; Feigenhaum, German; Fico, Italian; Higuera, Spanish. 

This celebrated fruit tree, whose histoiy is as ancient as that 
of the world, belongs properly to a warm climate, though it may 
be raised in the open air, in the middle states, with proper care. 

In its native countries, Asia and Africa, near tlie sea-coast it 
forms a low tree, twenty feet in height, with spreading branch- 
es, and large, deeply lobed, rough leaves. It is completely 
naturalized in the south of Europe, where its cultivation is one 
of the most important occupations of the fruit grower. 

The fruit of the Fig tree is remarkable for making its ap- 
pearance, growing, and ripening, without being preceded by any 
apparent blossom. The latter, however, is concealed in the 



THE FIG. 289 

interior of a fleshy receptacle whicli is called, and finally be 
comes, the fruit. The flavour of the fig is exceedingly sweet 
and luscious, so much so as not to be agreeable to many per- 
sons, when tasted for the first time ; but, like most fruits of this 
kind, it becomes a great favourite with ail after a short trial, 
and is really one of the most agreeable, wholesome, and nutri- 
tions kinds of food. It has always, indeed, been the favourite 
fruit of warm countries, and the ideal of earthly happiness and 
content, as typified in the Bible, consists in sitting under one's 
own fig tree. 

Its cultivation was carried to great perfection among the an- 
cient Romans, who had more than twenty varieties in their 
gardens. But the Athenians seem to have prided tl^emselves 
most on their figs, and even made a law forbidding any to be 
exported from Attica. Smuggling, however, seems to have 
been carried on in those days, and a curious little piece of ety- 
mological history is connected with the fig. The informers 
against those who broke this law were called sukojyhantai, from 
two words in the Greek, meaning the "discoverers of figs.'' And 
as their power appears also to have been used for malicious 
purposes, thence arose our word sycophant. The fig was first 
introduced from Italy about 1548, by Cardinal Poole, and to 
this country about 1790, by Wm. Hamilton, Esq. 

Propagation. This tree is very readily increased by cut- 
tings taken oft' in the month of March, and planted in light soil 
in a hot bed, when they will make very strong plants the same 
season. Or, they may be planted in a shady border in the open 
air, quite early in April, with tolerable success. In either case 
the cutting-s should be made eight or ten inches long, of the last 
year's shoots, with about half an inch of tlie old, or previous 
year's wood left at the base of each. 

Soil and culture. The best soil for the fig is one mode- 
rately deep, and neither too moist nor dry, as, in the former 
case, the plant is but too apt to run to coarse wood, and, in the 
latter, to drop its fruit before it is fully ripe. A mellow, calca- 
reous loam, is the best soil in this climate — and marl, or mild 
lime in compost, the most suitable manure. 

As in the middle states this tree is not hardy enough to be al- 
lowed to grow as a standard, it is the policy of the cultivator to 
keep it in a low and shrub-like form, near the ground, that it 
may be easily covered in winter. The great difficulty of this 
mode of training, Avith us, has been that the coarse and over- 
luxuriant growth of the branches, when kept down, is so great 
as to render the tree unfruitful, or to rob the fruit of its due 
share of nourishment. Happily the system of root-pruring^ 
recently found so beneficial with some other trees, is, in this 
climate, most perfectly adapted to the fig. Short jointed wood, 
and only moderate vigour of growth, are well known accom 

13 



290 THE FIG. 

paniments of fruitful ness in this tree ; and there is no means oj 
which firm, well ripened, short-jointed wood is so easily obtain- 
ed as by an annual pruning of the roots — cutting off all that 
project more than half the length of the branches. In this way 
the fig tree may be kept in that rich and somewhat strong soil 
necessary to enable it to hold its fruit, and ripen it of the largest 
size, without that coarseness of growth which usually happens 
in such soil, and but too frequently renders the tree barren. 
The mode of performing root-pruning we have already described, 
but we may add here that the operation should be performed on 
the fig early in November. When this mode is adopted but 
little pruning will be necessary, beyond that of keeping the 
plant in a somewhat low and regular shape, shortening-in the 
branches occasionally, and taking out old and decaying wood. 

In winter, the branches of the fig must be bent down to the 
ground, and fastened with hooked pegs, and covered with three 
or four inches of soil, as in protecting the foreign grape. This 
covering should be removed as soon as the spring is well set- 
tled. Below Philadelphia, a covering of straw, or branches of 
evergreens, is sufScient — and south of Virginia the fig is easy 
of culture as a hardy standard tree. 

Two crops are usually produced in a year by this tree ; the 
first which ripens here in midsummer, and is borne on the pre- 
vious season's shoots; and the second which is yielded by the 
young shoots of this summer, and which rarely ripens well in 
the middle states. It is, therefore, a highly advantageous prac- 
tice to rub off all the young figs of this second crop after mid- 
summer, as soon as they are formed. The consequence of this 
is to retain all the organizable matter in the tree ; and to form 
new embryo figs where these are rubbed off, which then lipen 
the next season as the first crop. 

Ripening the Fruit. In an unfavourable soil or climate, 
the ripening of the fig is undoubtedly rendered more certain 
and speedy by touching the eye of the fruit with a little oil. 
This is very commonly practised in many districts of France. 
" At Argenteuil," says Loudon, " the maturity of the latest figs 
is hastened by putting a single drop of oil into the eye of each 
fruit. This is done by a woman who has a phial of oil suspended 
from her waist, and a piece of hollow rye straw in her hand. 
This she dips into the oil, and afterwards into the eye of the 

We have ourselves frequently tried the experiment of touching 
the end of the fig with the finger dipped in oil, and have always 
found the fruits so treated to ripen much more certainly and 
speedily, and swell to a larger size than those left untouched. 

"^riiere are forty-two varieties enumerated in the last edition 
of the London Horticultural Society's Catalogue. Few of these 
have, however, been introduced into this comitry, and a verj 



THE no. 291 



few sorts will comprise all that is most desirable and excellent 
in this fruit. The following selection includes those most suit- 
able foJ our soil and climate. Fruit nearly all ripen in August. 



CLASS I. 

BED, BROWN, OR PURPLE. 

Brunswick. Thomp. Lind. P. Mag. 

Madonna, ^ 

Hanover, 

Brown Hamburgh, | . 

Black Naples, !► "^- "' 

Clementine, 

Bayswater, 

Eed. 



Thomp. 



Une of the largest and finest purple figs, well adapted for 
hardy culture. Fruit of the largest size, pyriform in shape, with 
an oblique apex. Eye considerably sunk. Stalk short and thick, 
of a fine violet brown in the sun, dotted with small pale brown 
specks, and, on the shaded side, pale greenish yellow. Flesh 
reddish brown, slightly pink near the centre, and somewhat 
transparent. Flavour rich and excellent. The only fault of this 
variety for open air culture is, that it is rather too strong in its 
growth, not being so easily protected in winter as more dwarfish 
sorts. 

Brown Turkey. Thomp. 

Brown Italian. Forsyth. Brown Naples. 

Large Blue, of Lind. Murrey. Lind. 

Italian. Lee's Perpetual. 

This is undoubtedly one of the very best for this country, and 
for open air culture, as it is perhaps the very hardiest, and on** 
of the most regular and abundant bearers. Fruit large, oblong 
or pyriform. Skin dark brown, covered with a thick blue bloom. 
Flesh red, and of very delicious flavour. 

Black Ischia. Thomp. Lind. 

Early Forcing. Blue Ischia. 

One of the most fruitful sorts, and pretty hardy. Fruit of 
medium size, roundish, a little flattened at the apex. Skin dark 
violet, becoming almost black when fully ripe. Flesh deep red, 
and of very sweet, luscious fla\'Our. 



292 



Brown Ischia. Thomp. 

Chestnut. Lind. Mill. Chestnut-coloured Ischia. 

A good variety, with, liowever, a ratlier thin skin, rendering 
it liable to crack or burst open when fully ripe. It is hardy, of 
good habit, and a very excellent bearer. 

Fruit of medium size, roundish obovate. Skin light or chest- 
nut-brown ; pulp purple, very sweet and excellent. 

Black Genoa. Lind. 

The fruil of this fig is long-obovate, that portion next the 
stalk being very slender. Skin dark purple, becoming nearly 
black, and covered with a purple bloom. Pulp bright red, fla- 
i^our excellent. Habit of the tree moderately strong. 

Malta. Lind. 

Small Brown. 

A small, but very rich fig, which will often hang on the tree 
until it begins to shrivel, and becomes " a fine sweetmeat." 
Fruit much compressed at the apex, and very much narrowed 
jn towards the stalk. Skin light brown. Pulp pale brown, and 
of a sweet, rich flavour. Ripens later than the foregoing, about 
the last of August. 

Small Brown Ischia. Lind. 

A very hardy sort, which, in tolerably warm places south of 
Philadelphia, will make a small standard tree in the open air, 
bearing pi'etty good crops, that ripen about the first of Sep- 
tember, Fruit small, pyriform, with a very short footstalk. 
Skin light brown. Pulp pale purple, of high flavour. Leaves 
more entire than those of the common fig. 

ViOLETTE. Lind. Duh. 
A very good sort from the neighbourhood of Paris, where it 
produces two crops annually. Fruit small, roundish-obovate, 
flattened at the apex. Skin dark violet. Pulp nearly Avhite, or 
a little tinged with red on the inside, and of rile-asant flavour. 

ViOLETTE DE BORDEAUX. Thomp. 

Bordeaux. Lind. Duh. 

A fig which is much cultivated in France, being quite pro- 
ductive, though of inferior flavour to many of the foregoing 
Borts. Fruit large, pyriform, about three inches long, and two 
n diameter. Skin deep violet when fully ripe, but at first of a 
brownish red. Pulp reddish purple, sweet and good. 



THE FIQ. 293 



CLASS 11. 

FRUIT, WHITE, GREEX, OR TELLOW. 

Angelique. Thomp. Lind. Dnh. 
Concourelle Blanche. Melitte. 

This little fig is a very abundant bearer, and a pretty hardy 
Bort. Frnit siaall, obovate. Skin pale greenish yellow, dotted 
with lighter coloured specks. Pulp white, but only tolerably 
"iweet. It will usually bear two crops. 

Large White Genoa. Thomp. Lind. Fors. 

Fruit large, roundish-obovate. Skin thin, pale yellow. Pulp 
red, and well flavoured. 

Marseilles. Thomp. Lind. 

"White Marseilles. Pord's Seedling. 
White Naples. White Standard. 

Pocock. Figue Blanche. Du7i. 

A very favomite sort for forcing and raising under glass, but 
which does not succeed so well as the Brown Turkey, and the 
Ischias, for open culture. Frnit small, roundish-obovate, 
slightly ribbed. Skin nearly white, with a little yellowish 
green remaining. Flesh white, rather dry, but sweet and rich. 

Nerii. Thomp. Lind. 

A fmit rather smaller and longer than the Marseilles, and 
which, from a mingling of slight acid, is one of the most exqui- 
site in its flavour. Fruit small, roundish-obovate. Skin pale 
greenish yellow. Pulp red. Flavour at once delicate and 
rich. Tliis is a very favourite variety, according to Loudon, 
" the richest fig known in Britain." 

Pregussata. Thomp. 

A sort lately introduced from the Ionian Isles into England. 
It is tolerably hardy, quite productive, and succeeds admirably 
under glass. Fruit of medium size, roundish, a good deal flat- 
tened. Skin purplish brown in the shade, dark brown in the 
sun. Pulp deep red, with a luscious, high flavour. Seeds un- 
usually small. Ripens gradually, in succession. 



294 THE GOOSEBERR' 

White Ischia. Thoup 

Green Ischia. Lind. Fors. 

A very small fig, but one of the hardiest of the light colourea 
ones. Fruit about an inch in diameter, roundish-obovate. Skin 
pale yellowish green, very thin, and, when fully ripe, the darker 
coloure.l pulp appears through it. Pulp purplish, and high % 
voured, A moderate grower and good bearer. 



CHAPTER XVI. 

THE GOOSEBERRY. 



Ribes Grossularia, Arb. Brit. Grossulacece, of botanists. 

Grosseiller, of the French ; Siachdbeerstrauch, German ; Uva Spina, 

Itahan ; Grossella, Spanish. 

The gooseberry of our gardens is a native of the north of 
Europe, our native species never having been improved by gar- 
den cultm-e. Tliis low prickly shrub, which, in its wild state, 
bears small round or oval fruit, about half an inch in diameter, 
and weighing one fourth of an ounce, has been so greatly im- 
proved by the system of successive reproduction fi'om the seed, 
and high culture by British gardeners, that it now bears fruit 
nearly, or quite two inches in diameter, and weighing an ounce 
and a half. Lancashire, in England, is the meridian of the 
gooseberry, and to the Lancashire weavers, who seem to have 
taken it as a hobby, we are indebted for nearly all the surpris- 
ingly large sorts of modern date. Their annual shows exhibit 
this fruit in its greatest perfection, and a Gooseberry Book is 
published at Manchester every j'car giving a list of all the prize 
sorts, etc. Indeed the climate of England seems, fi-om its moist- 
ness and coolness, more perfectly fitted than any other to the 
growth of this fruit. On the continent it is considered of little 
account, and with us, south of Philadelphia, it succeeds but in- 
diff'erently. In the northern, and especially in the eastern 
states, however, the gooseberry, on strong soils, where the best 
sorts are chosen, thrives admirably, and produces very fine 
crops. 

Uses. Tliis fruit is in the first place a very important one 
in its green state, being in high estimation for pies, tarts, and 
puddings, coming into use earlier than any other. The earli- 
est use made of it appears to have been as a sauce with 
green goose, whence the name, goose-berry. In its ripe state, 
it is a very agreeable table fruit, and in this country, following 



THE GOOSEBERRY. 295 

tlie season of cberries, it is always most acceptable. Unripe 
gooseberries are bottled in water for winter use, (placing the 
bottles nearly filled, a few moments in boiling water, after- 
wards corking and sealing them, and burying them in a cool 
cellar, with their necks downward.) As a luxury for the poor, 
Mr. Loudon considers this the most valuable of all fruits, "since 
it can be grown in less space, in more unfavourable circum- 
stances, and brought sooner into bearing than any other." In 
the United States the gooseberry, in humble gardens, is fre- 
quently seen in a very wretched state — the fruit poor and small, 
and covered with mildew. This arises partly from ignorance 
of a proper mode of cultivation, but chiefly from the sorts grown 
being very inferior ones, always much liable to this disease. 

Propagation. Gooseberry plants should only be raised from 
cuttings. New varieties are of course raised from seed, but no 
one here will attempt to do what, under more favourable cir- 
cumstances, the Lancashire growers can do so much better. In 
preparing cuttings select the strongest and straightest young 
shoots of the current year, at the end of October (or very early 
in the ensuing spring ;) cut out all the buds that you intend to 
go below the grouncl (to prevent future suckers,) and plant the 
iuttiugs in a deep rich soil, on the north side of a fence, or in 
some shaded border. The cuttings should be inserted six inch- 
es dee2>, and from three to six or eight inches should remain 
above ground. The soil should be pressed very firmly about 
the cuttings, and, in the case of autumn planting, it should be 
examined in the spring, to render it firm again should the cut- 
ting have been raised by severe frost. After they have become 
well rooted — generally in a year's time — they may be trans- 
planted to the borders, where they are finally to remain. 

Cultivation. The gooseberry in our climate is very impa- 
tient of drought, and we have uniformly found that the best soil 
for it is a deep strong loam, or at least whatever may be the 
soil, and it will grow in a great variety, it should always be 
deep — if not naturally so, it should be made deep by trenching 
and manuring. It is the most common error to plant this fruit 
shrub under the branches of other trees for the sakt of their 
shade — as it. always renders the fruit inferior in size and fla- 
vour, and more likely to become mouldy. On the contrary, we 
would always advise planting in an open border, as, if the 
soil is sufliiciently deep, the plants will not suff"er from dryness, 
and siiould it unfortunately be of a dry nature, it may be ren- 
dered less injurious by covering the ground under the plants 
with straw or litter. In any case a rich soil is necessary, and 
as the gooseberry is fond of manure a pretty heavy top-dressing 
should be dug in every year, around bearing plants. For a 
later crop a few bushels may be set on the north side of a fenco 
or wall. 



296 THE GOOSEBERBT 

For the gooseberry, regular and pretty liberal pruning is ab- 
-solutely necessary. Of course no suckers should be allowed 
to grow. In November the winter pruning should be perform- 
ed. The leaves now being off it is easy to see what proportion 
of the new as well as old wood may be taken away; and we \vill 
here remark that it is quite impossible to obtain fine gooseber- 
ries here, or any where, without a very thorough thinning out 
of the branches. As a general rule, it may safely be said that 
one half of the head, including old and young branches (more 
especially the former, as the best fruit is borne on the young 
wood,) should now be taken out, leaving a proper distribution of 
shoots throughout the bush, the head being sulBciently thinned 
to admit freely the light and air. An additional pruning is, 
in England, performed in June, which consists in stopping 
the growth of long shoots by pinching out the extremities, and 
thinning out superfluous branches ; but if the annual pruning 
is properly performed, this will not be found necessary, except 
to obtain fruit of extraordinary size. 

The crop should always be well thinned when the berries are 
about a quarter grown. The gooseberry is scarcely subject to 
any disease or insect in this country. The mildew^ which 
attacks the half grown fruit, is the great pest of those who are 
unacquainted with its culture. In order to prevent this, it is only 
necessary — 1st, to root up and destroy all inf.-rior kinds subject 
to mildew ; 2nd, to procure from any of the nurseries some of 
the best and hardiest Lancashn-e varieties ; 3rd, to keep them 
well manured, and very thoroughly pruned every year. 

We do not think this fruit shrub can be said to bear well ft)r 
more than a half dozen years successively. After that the fruit 
becomes inferior and requires more care in cultivation. A suc- 
cession of young plaTits should, therefore, be kept up by striking 
some cuttings every season. 

Varieties. — The number of these is almost endless, new 
ones being produced by the prize growers every year. The last 
edition of the London Horticultural Society's Catalogue enume- 
rates 149 sorts considered worthy of notice, and Lindley's Guide 
to the Orchard, gives a list of more than seven hundred prize 
sorts. It is almost needless to say that many of these very 
closely resemble each other, and that a small number of them 
will comprise all the most valuable. 

Tlie sorts bearing fruit of medium size are generally more 
highly flavoured than the very large ones. We have selected a 
sufficient number of the most valuable for all practical purposes. 

/. Red Gooseberries. 

Boardman's British Crown. Fruit very largr, roundish, 
tiairv, handsome and gocd. Branches spreading. 



THE GOOSEBERRY. 29'i 

CnAMrAGNE. A fine old variety, of very rich flavour Fruit 
small, roundisL-oblong, surface bairy, pulp clear ; branches of 
very upi'ight growth. 

Capper's Top Sawyer. Fruit large, roundish, pale red, hairy ; 
rather late, flavour very good. Branches drooping. 

Farrow's Roaring Lion. An immense berry, and hanga 
late. Fruit oblong, smooth ; llavour excellent ; branches droop- 
ing. 

Hartshorn's Lancashire Lad. Fruit large, roundish, dark 
red, hairy ; flavour very good ; branches erect. 

Keen's Seedling. Fruit of medium size, oblong, hairy, fla- 
vour first rate ; branches drooping. Early and productive. 

Leigh's Rifleman. Fruit large, roundish, hairy ; flavour first 
rate ; branches erect. 

Melling's Crown Bob. Fruit large, oblong, hairy; flavour 
first rate ; branches spreading. 

Miss Bold. Fruit of medium size, roundish, surface downy ; 
flavour excellent ; branches spreading. 

Red Warrington. Fruit large, roundish-oblong, hairy; fla- 
vour first rate ; branches drooping. 

//. Yellow Gooseberries. 

Buerdsill's Duckwing. Fi'uit large and late, obovate 
smooth ; flavoui- good ; branches erect. 

Capper's Bunker Hill. Fruit large, roundish, smooth ; fla 
vour good ; branches spreading. 

'Gorton's Viper. Fruit large, obovate, smooth; flavour 
good ; branches drooping. 

Hill's Golden Gourd. Fruit large, oblong, hairy ; flavour 
good ; branches drooping. 

Part's Golden Fleece. Fruit large, oval, hairy, flavour first 
rate ; branches spreading. 

Prophet's Rockwood, Fruit large and early, roundish, 
hairy ; flavour good ; branches erect. 

Yellow Champagne. Fruit small, roundish, hairy ; flavcnr 
first rate ; branches erect. 

Yellow Ball. Fruit of middle size, roundish, smooth ; fla 
vour first rate ; branches erect. 

• 

///. Green Gooseberries. 

Colliers' Jolly Angler. Fruit large and late, oblong, 
downy ; flavour first rate ; branches erect. 

Berry's Greenwood, Fruit large, oblong, smooth ; flavour 
good ; branches drooping. 

Ei RLY Green Hairy, (or Green Gascoigne.) Fruit smnll and 
early, -ound, hairv ; flavour excellent ; branches ^{(reading. 



298 THE GOOSEBERRT. 

Edwaud's Jolly Tar. Fruit large, obovate, smooth ; flavom 
first rate ; branches drooping. 

Glenton Green. Fruit of middle size, oblong, hairy ; flavour 
"excellent ; branches drooping. 

Green Walnut. Fruit middle sized, obovate, smooth ; fla- 
vour first rate ; branches spreading. 

Hepburn Green Prolific. Fruit of middle size, roundish, 
hairy ; flavour first rate ; branches erect. 

Massey's Heart of Oak. Fruit large, oblong, smooth ; fla- 
vour first rate ; branches drooping. 

Parkinson's Laurel. Fruit large, obovate, downy ; flavour 
first rate ; branches erect. 

Pitmaston Green Gage. Fruit small, and hangs long, obo 
vate, smooth ; flavour rich and excellent ; branches erect. 

Wainman's Green Ocean. Fruit very large, oblong, smooth ; 
flavour tolerably good ; branches drooping, 

IV. White Gooseberries. 

Cleworth's White Lion. Fruit large and hangs late, obo- 
rate, downy, flavour first rate ; branches drooping. 

Crompton Sheba Queen. Fruit large, obovate, downy, fla- 
vour first rate ; branches erect. 

Cook's White Eagle. Fruit large, obovate, smooth ; fla- 
I'our first rate: branches erect. 

Capper's Bonny Lass. Fruit large, oblong, hairy ; flavour 
good ; branches spreading. 

Hapley's Lady of the Manor. Fruit large, roundish-ob- 
long, hairy ; flavour good ; branches erect. 

Saunder's Cheshire Lass. Fruit large and very early, ob- 
long, downy ; flavour excellent ; branches erect. 

Woodward's Whitesmith. Fruit large, roundish-oblong, 
downy ; flavour first rate ; branches erect. 

Wellington's Glory. Fruit large, rather oval ; very dow- 
ny ; skin quite thin ; flavour excellent; branches erect. 

White Honey. Fruit of middle size, roundish-oblong, 
Bmooth ; flavour excellent ; branches erect. 

Taylor's Bright Venus. Fruit of middle size, hangs a long 
time, obovate, hairy ; flavour first rate ; branches erect. 

The following new English varieties are of the largest size. 

Red. Green. 

London. Thumpei. 

Conquering Hero. Turnout. 

Companion. "Weatherccck. 

Lion's Provider. General 

Dan'p Mistake. Keepsake. 
Napoiuou le Grand. 



TlTifi GRAPE. 


White. 


Telhw. 


Freedom. 


Leader. 


Snowdrop. 


Drill. 


Queen of Trumps. 


Catherine. 


Lady Leicester. 


Gunner. 


Eagle. 


Peru. 


TaUy Ho. 


Goldfinder, 



290 



Houghton's Seedling 

Origniated with Abel Houghton, Lynn, Mass. A vigorous 
grower, branches rather slender, very productive, generally free 
from mildew ; a desirable sort. Fruit medium or below 
roundish, inclining to oval Skin smooth, pale red. Flesh ten- 
der, sweet, and very good. 

Selection of sorts for a garden : 

Red. Red Warrington, Companion. Crown Bob, London, 
Houghton's Seedling. 

Yelloiv. Leader, Yellow Ball, Catherme, Gunner. 

Whitp. Woodward's Wliitesmith, Freedom, Taylor's Bright 
Venus, Tally Ho, Sheba Queen. 

Green. Pitmaston Green Gage, Thumper, Jolly Angler, Mas- 
'ey's Heart of Oak, Parkinson's Laurel. 



CHAPTER XVH. 

THE GRAPE. 



Vitis vinifera, L. Vitacece, of botanists. 

Vigne, of the French ; Weintrauhen, German ; Vigna, Italian ; Vid, o 

Vina, Spanish. 

The history of the grape is almost as old as that of man. 
Growing in its highest perfection in Syria and Persia, its luscious 
fruit and the unrivalled beverage which its fermented juice affords, 
recommended it to the especial care of the patriarchal tillers of the 
«oil, and vineyards were extensively planteo, long before orchards 
or collections of other fruit trees were at all common. 

The grapes of the old world are all varieties of the Avine grape, 
( Vitis vinifera,) which, though so long and so universally culti- 
vated and naturalized in all the middle and southern portions 
of Europe, is not a native of that continent, but came originally 
from Persia. From the latter country, as civilization advanced 
westward, this plant accompanied it — first to Egypt, then t<.» 



800 THE GRAPE. 

Greece and Sicily, and gradually to Italy, Spain, France, and 
Britain, to which latter country the Romans carried it about two 
hundred years after Christ. To America the seeds and plants 
of the European varieties were brought by nuiucrous eniigranti* 
and colonists within the first fifty years after its settlement. 

The w^ild grapes of our own country are quite distinct species 
from the Avine grape of Europe — are usually stronger in their 
growth, with larger and more entire foliage, and, in their native 
state, with a peculiar foxy odour or flavour, and more or lesa 
hardness of pulp. These traits, however, disappear in process 
of cultivation, and we have reason to hope that we shall soon 
obtain, from the wild type, new varieties of high quality, and of 
superior hardiness and productiveness in this climate. 

The grape vine is in all cases a trailing or climbing deciduous 
shrub, living to a great age,* and, in its native forests, clamber- 
ing over the tops of the tallest trees. In the deep rich alluvial 
soils of western America, it is often seen attaining a truly pro- 
digious size, and several have been measured on the banks of 
the Ohio, the stems of which were three feet in circumference, 
and the branches two hundred feet long, enwreathing and ies- 
tooning the tops of huge poplars and sycamores. In a cultivated 
state, however, it is found that fine flavour, and uniform pro- 
ductiveness, require the plants to be kept pruned within a small 
compass. 

Uses. The grape in its finest varieties, as the Hamburgh 
and the Muscat, is in flavour hardly surpassed by any other fruit 
in delicacy and richness, and few or none are more beautifrJ in 
the dessert. Dried, it forms the raisin of commerce, the most 
excellent of all dried fruits, every where esteemed. And wine, 
the fermented juice, has always been the first of all exhilarating 
liquors. Some idea of the past consumption of this pi'oduct 
may be formed from the fact that more than 500,000,000 impe- 
rial gallons have been made in France, in a single year; and as 
a data to judge of its value, we may add, that, while a great 
proportion of the vin ordinaire, or common wine, is sold at 10 
or 12 cents a bottle; on the other hand, particular old and rare 
vintages of Madeiras or Sherries will not unfrequently command 
twenty or thirty dollars a gallon. 

Soil. The universal experience in all countries has established 
the fact that a dry and warm soil is the very best for the vino. 
Where vineyards are cultivated, a limestone soil, or one com- 
posed of decaying calcareous rocks, is by far the best; but 
where, as in most gardens, the vine is raised solely for its fruit, 
the soil should be highly enriched. The foreign grape will 
scarcely thrive well here on a heavy soil, though our native 

* Pliiiv gives ai acconiit of n vine six hundred years old, and tliere ar« 
said to be vinos it Burgundy more than fcix hundred ycjara old. 



THE GRAPE. 301 

rarieties grow and bear Avell on any strong land, but the essence 
of all that can bs said in grape culture respecting soil is that it 
be dry and light, deep and rich. Fre(|UL'nt top-dressings of well 
rotted manure should be applied to vines in open borders, and 
this should every third or fourth year be alternated with a 
dressing of slaked lime. 

Propagation. The grape vine makes roots very freely, and 
is, therefore, easy of propagation. Branches of the previous or 
current year's wood bent down any time before mid-summer, 
Hi:d covered with earth, as layers, root very freely, and make 
I'earing plants in a couple of years, or very frequently indeed 
bear the next season. 

But the finer varieties of the vine are almost universally pro- 
pagated by cuttings, as that is a very simple mode, and au 
abundance of the cuttings being afforded by the annual trimming 
of the vines. 

When cuttings are to be planted in the open border, a some- 
what moist and shaded place should be chosen for this purpose. 
The cuttings should then be made of the young wootl of the 
previous year's growth, cut into lengths about a foot or eighteen 
inches long, and having three buds — one near the top, one at 
the bottom, and the third in the middle. Before planting the 
cutting pare otf its lower end smoothly, close below the buds, 
and finally, plant it in mellow soil, in a slit made by the spade, 
pressing the earth firmly about it with the foot.* 

The rarer kinds of foreign grapes are usually grown by cut- 
tings of shorter length, consisting only of two buds ; and the 
most successful mode is to plant each cutting in a small pot, and 
plunge the pots in a slight hotbed, or place the cuttings at once 
in the mould of the bad itself. In either case they will make 
strong plants in the same season. 

But the most approved way of raising vine plants in pots is 
that of propagation by eyes, which we have fully explained in 
the first part, of this work. This, as it retains the least portion 
of the old wood, is manifestly the nearest approach to raising a 
plant from the seed, that most perfect of all modes with respect 
to the constitution of a plant. In the case of new or rare s(»rts 
it off"ers us the means of multiplying them with the greatest 
possible rapidity. As the grape usually receives its annual 
pruning in autamn or winter, the cuttings may be reduced to 
nearly their proper length, and kept in earth, in the cellar, until 
the ensuing spring. The hardio'* sorts may be buried in the 
cpen ground. 

ITie foreign and the native grapes are very different in their 



* In pandy or dry soils the ^iuttings may be loft longer, iind to insure 
greater svxcoe=s, cover the upper end of the cutting with grafting wax, of 
goinctlxing of ie kind, to prevent evaporatioa. 



802 THE GRAPE. 

habits, in this climate, and, therefore, must be treated differently 
The native sorts, as the Isabella and Catawba, are cultivated 
with scarcely any further care tiian training up the branches to 
poles or a ti'ellis, and are, on this account, highly valuable to the 
tkrmei', while the European varieties are of little value in this 
climate except with especial care, and are, therefore, confined to 
the garden. 

1, Culture of the Foreign Grape 

The climate of the temperate portion of this country, so fa- 
vourable to all other fruits, is unfortunately not so for the foreign 
grape. This results, perhaps, from its variability/, the great ob- 
stacle being the mildew, which, seizing upon the young fruit, 
prevents its further growth, causes it to crack, and renders it 
worthless. Unwilling to believe that this was not the fault of 
bad culture, many intelligent cultivators, and among them men 
of capital and much practical skill, have attempted vineyard 
culture, with the foreign sorts, in various sections of the country, 
under the most favourable circumstances, and have uniformly 
failed. On the other hand, the very finest grapes are produced 
under glass, in great quantities, in our first-rate gardens, espe- 
cially in the neighbourhood of Boston ; in the small yards or 
gardens of our cities, owing to the more uniform state of the 
atmosphere, the foreign grape thrives pretty well ; and, finally, 
in all gardens of the middle States, the hardier kinds may, under 
certain modes of culture, be made to bear good fruit. 

Without entering into any inquiries respecting the particular 
way in which the mildew (which is undoubtedly a parasitical 
plant,) is caused, we will endeavour to state concisely some 
practical truths, to which our own observation and experience 
have led us, respecting the hardy culture of the foreign grape. 

In the first place, it is well known, to gardeners here, that 
young and thrifty vines generally bear one or two fair crops of 
fruit; second, that as the vine becomes older if it is pruned in 
the common mode, (that is to say the spurring-in mode of short- 
ening the side branches, and getting fresh bearing shoots from 
main branches every year,) it soon bears only mildewed and 
imperfect fruit ; and, finally, that the older and larger the vine, 
the less likely is it to produce a good crop. 

This being the case, it is not difficult to see that, as the vine, 
like all other trees, is able to resist the attacks of disease or 
unfavourable climate just in proportion as it is kept in a young 
and highly vigorous state, it follows if we allow a plant to retain 
only young and vigorous wood, it must necessarily preserve 
much of the necessary vigour of constitution. And this is only 
to be done, so far as regards ti-aining by what is called the re 
vewal system. 




THB GRAPH. 303 

The renewal system of training consists 
in annually providing a fresh supply of 
young branches from which the bearing 
shoots are produced, cutting out all the 
branches that have borne the previous 
year. Fig. 91 represents a bearing vine 
treated in this manner, as it would appear 
in the spring of the year, after having been 
pruned. In this figure, a, represents the 
two branches of last year's growth trained ^'fr ^l- Renewal Jh-ain- 
up for bearing the present year; b, the ^"^' 

places occupied by the last year's wood, which, having borne, 
has been cut down to within an inch of the main arm, c. The 
present year, therefore, the two branches, a, will throw out side 
shoots, and bear a good crop, while the young branches will be 
trained up in the places of b, to bear the next year when a are 
in like manner cut down. 

This renewal training will usually produce fair fruit, chiefly, 
as it appears to us, because the ascent and circulation of the sap 
being mainly carried on through young wood, is vigorous, and 
the plant is healthful and able to resist the mildew, while, on the 
tontrary, the circulation of the sap is more feeble and tardy, 
through the more compact and rigid sap vessels of a vine full- of 
old wood.* 

The above mode of training is very easily understood, but 
we may add here for the benefit of the novice ; 1st, that vines, 
in order that they may bear regularly and well, should always 
be kept within small bounds; 2d, that they should always be 
trained to a wall, building, or ujyright trellis ;f and, 3d, that the 
leaves should never be pulled oft" to promote the ripening of the 
fruit. The ends of the bearing shoots may be stopped^ (pinched 
off",) when the fruit is nearly half grown, and this is usually all 
the summer pruning, that under our bright sun the grape vine 
properly treated requires. 

Following out this hint, that here, the vine only bears well 
when it is young, or composed mainly of young wood, an intel- 
ligent cultivator near us secures every year abundant crops of 
the Chasselas, by a system of renewal by layers. Every year, 
from his bearing vines, he lays down two or more long and clean 
shoots of the previous year's growth. These root freely, are 
allowed to make another season's growth, and then are made to 
take the place of the old plants, which are taken out ; and by 
this continua! system o'^ providing young plants by layers, he al- 
ways succeeds in obtaining from the same piece of ground fail 
and excellent grapes. 

* See Hoare on the Grape Vine. 

+ A.nd never on an arbour, except for the purposes of shada 



S04 THE GRAPE. 

Culture under glass without artificial heat. The great 
superiority of this fruit when raised under glass, renders a vine- 
ry an indispensable feature in every extensive garden. Even 
witliout tire-heat grapes may, under our briglit sun, be grown 
admirably ; the sudden changes of the weather being guarded 
against, and the warmth and uniformity of the atmosphere sur- 
roandino; the vines beino- secured. In the neighbourhood of 
Boston, cheap structures of this kind are now very common, and 
on the North River, even the Muscat of Alexandria and other 
sorts which are usually thought to require fire-heat, ripen regu- 
larly and well, with moderate attention. 

A vinery of this kind may be erected so as to cost very little, 
nearly after the following manner. Its length may be thirty 
feet ; its width sixteen feet ; height at the front, two feet ; at the 
back twelve feet. This pait of the structure may all be built 
of wood, taking, for the frame, cedar or locust posts, setting 
them three and a half foet in the ground, the portion rising 
above the ground being squared to four or five inches. On 
these posts, (which arc placed six feet apart,) nail, on both 
sides, matched and grooved planks, one and a quarter inches 
thick. The space between these planks not occupied by the 
post, fill in with dvj tan, which should be well rammed down. 
The rafters should be fixed, and from three to four feet apart. 
The sashes forming the roof, (which are all the glass that will 
be necessary,) must be in two lengths, lapping in the middle, 
and arranged with a double groove in the I'aftcrs, so that the 
top and bottom ones may run free of each other. The building 
will, of course, front the south, and the door may be at either end. 

The border for the grapes should be made partly on the in- 
side and partly on the outside of the front wall, so that the rooto 
of the vines may extend through to the open border. A trellis 
of wire should be fixed to the rafters, about sixteen inches from 
the glass, on which the vines are to be trained. Early in tht* 
spring, the vines, which should be two year old roots, may be 
planted in the inside border, about a foot from the front wall — 
one vine below each rafter. 

Soil. The border should be thoroughly prepared and pulver- 
ized before planting the grapes. Two thirds of mellow sandy 
foam mixed with one third of a compost formed of well ferment- 
ed manure, bits of broken charcoal, and a little lime rubbish, 
rbrms an excellent soil for the grape in this climate. If the 
fcoil of the garden is old, or is not of a proper quality for the 
basis of the border, it is best to prepare some foi this purpose by 
rotting and reducing beforehand, a quantity of loamy turf from 
the road sides for this purpose. The depth of the border need 
not exceed two feet, but if the s.ibsoil is not di-y at all seasons, 
\t should be well drained, and filled ur half a foot below th(? 
I'ordor with small stoncf- or brick bats. 



THE GRAPE. 305 

Pruning Decidedly the best mode of pruning foi* a cold 
house, or vinery without fire-heat, is Avhat is called the long 
or renewal mode, which we have already partially explained. 
Supposing the -house to be planted with good young plants, 
something like the following mo<le of training and pruning may 
be adopted. The first season one shoot only is allowed to pro- 
ceed from each plant, and this, at the end of the first season, is 
cut down to the second or third eye or bud. The year follow- 
ing two leadino- shoots are encourau'ed, the strongest of which is 
headed or stopped when it has extended a tew joints beyond the 
middle of the house or rafter, and the weaker about half that 
length. In November these shoots are reduced, the strong one 
having four or five joints cut from its extremity, and the weaker 
one to the third eye fi'om its lower end or place of origin. In 
the third season one leading shoot is laid iu from each of these, 
the stronger one throwing out side shoots on which the fruit is 
produced, which side shoots are allowed to mature one bunch of 
grapes each, and are topped at one or two joints above the fruit. 
No side shoots are allowed to proceed from the weaker shoot, 
but it is laid in, to produce fruit the ensuing season, so that b} 
the third season after planting, the lower part of the house oi 
rafters is furnished with a crop of fruit proceeding from wood 
of the preceding yeai". At next autumn pruning, the longest 
of these main shoots is shortened about eighteen inches from the 
top of the raftei', and the next in strength to about the middle of 
the rafter, and all the spurs which had borne fruit are removed. 
Each vine is now furnished with two shoots of bearing wood, a 
part of old barren wood which has already produced fruit, and a 
spur near the bottom for producing a young shoot for the follow- 
ing year. In the fourth summer a full crop is produced, both 
in the lower and upper part of the house, the longer or oldest 
shoot producing fruit on the upper part of its length, and the 
shorter on its whole length ; from this last, a leading shoot is 
laid in, and another to succeed it is produced from the spur 
near the bottom. At the next autumn pruning, the oldest or 
longest shoot, which has now reached the top of the house, is 
entirely cut out and removed, and replaced by that which was 
next in succession to it, and this in its turn is also cut out and 
replaced by that immediately behind it, a succession of a year 
ly shoot being obtained from the lower part of the old stem. 
[Mcintosh.) This is decidedly the most successful mode for a 
vinery without heat, producing abundant and fair crops of fruit. 
Hoare, who is one of the most experienced and ingenious wi'i- 
ters on the grape, strongly recommends it, and suggests that 
" the old wood of a vine, or that which has previously produced 
fruit, is not only of no further use, but is a positive injury to 
the fertility of the plant. The truth of this remark depends or, 
the fact that every branch of a vine which produf^es little or nc 



806 THE GRAPE. 

foliage, appropriates for As own support a portion of the julceg 
of the phmt that is generated by those branches that do produce 
foliage." 

liouTiNE OF CULTURE. In a vinerj^ without heat this is com- 
pariitively simple. As soon as the vines commence swelling 
their buds in the spring, they should be carefully washed with 
mild soap suds, to free them from any insects, solten the wood, 
and assist the buds to swell regularly. At least three or four 
times every week, they should be well syringed with water, 
which, when the weather is cool, should always be done in the 
morning. And every day the vine border should be duly sup- 
plied with water. During the time when the vines are in blos- 
som, and while the fruit is setting, all sprinkling or syringing 
over the leaves must be suspended, and the house should be 
kept a little more closed and warm than usual, and should any 
indications of mildew appear on any of the branches it may at 
once be checked by dusting them with flower of sulphur. Air 
must be given liberally every day when the temperature rises 
in the house, beginning by sliding down the top sashes a little in 
the morning, more at mid-day, and then gradually closing them 
in the same manner. To euard ao'ainst the sudden chan2;es of 
temperature out of doors, and at the same time to keep up as 
moist and warm a state of the atmosphere Avithin the vinery as 
is consistent with pretty free admission of the air during sun- 
shine, is the great object of culture in a vinery of this kind. 

Thinning the fruit is a very necessary practice in all vine- 
ries — and on it depends greatly the flavour, as well as the fine 
appearance and size of the berries and bunches. The first 
thinning usually consists in taking oft" all superfluous blossom 
buds, leaving only one bunch in the large sorts or two in the 
small ones to each bearing slioot. The next thinning takes 
place when the berries are set and well formed, and is per- 
formed with a pair of scissors, taking care not to touch the ber- 
ries that are left to grow. All this time, one third of the berries 
should be taken off with the point of the scissors, especially 
those in the centre of the cluster. This allows the remainder 
to swell to double tbs size, and also to form larger bunches than 
would otherwise be produced. "Where the bunches are large, 
the shoulders should be suspended from the trellis by threads, in 
order to take oft" part of the weight from the stem of the vine. 
The last thinning, which is done chiefly to regulate the form of 
the bunch, is done by many gardeners, just before the fruit be- 
gins to colour — but it is scarcc^ly needed if the previous thinning 
of the berries has been thoroughly done. 

The regular autumnal pruning is best performed about the 
middle of Novembei'. The vines should then be taken down, 
laid down on the border, and covered for the winter with a thick 
layer of straw, or a sligL't covering of earth. 



THK GRAPE. 



307 



Culture und^r glass, with fire-heat. As the foreign 
grape is almost the only fruit of temperate climates, which can- 
not be raised in perfection in the open air in this climate, we 
shall give some concise directions for its culture in vineries 
with artificial heat. Those who only know this fruit as the 
Chasselas or Sweetwater appears, Avhen grown in the open 
air, have little idea of the exceeding lusciousness, high flavour, 
size and beauty of such varieties as the Black Hamburgh or 
Muscat of Alexandria, when well grown in a first rate vinery, 
By the aid of artificial heat, which, in this climate, is, after all, 
chiefly required in the spring and autumn, and to counteract 
any sudden cold changes of atmosphere, this most admirable 
fruit may easily be produced for the dessert, from May till De- 
cember. Indeed by vineries constructed in divisions, in some 
of which vines are forced and in others retarded, some gentle- 
men near Boston, have grapes nearly every month in the year. 
Construction of the vinery. The vinery with fire-heat may 
be built of wood, and in the same simple manner as just de 
scribed, with the addition of a flue above the surface of the 
ground, running close along the end, two feet from the front 
wall, and about a foot from the back wall, and returning into a 
chimney in the back wall over the furnace. 

For the sake of permanence, however, a vinery of this kind 
is usually built of brick ; the ends and front wall eight inches 
thick; the back wall a foot thick — or eight inches with occa- 
sional abutments to increase its strength. In fig. 92 (I) is shown 

a simple plan of a 
vinery of this kind. 
In this the surface 
of the ground is 
shown at a, below 
which, the founda- 
tion walls are sunk 
three feet. Above 
the surface the front 
wall 6, rises two 
feet, the back wall 
c, twelve feet, and 
the width of the 
house is fourteen 
feet. On these walls 
are placed the raft- 
ers, from three to 
four feet distant, 
with the sashes in 
Fig. 92. Plan and section of a vinery, ivith fire-heat two leno'ths. 

In the present example the flues are kept out of the way, and 
the space clear, by placing them in a square walled space, di 




?08 THE GRAPE. 

rectly under the walk; the walk itselC being formed by an opei 
grating or lattice, through which the heat I'iscs freely. Tho 
arrangenient of the fine will be better understood by referring 
to the ground plan (II.) In this the furnace is indicated at d, 
in the back Avail;''' from this the flue rises gradually to e, 
whence it continues nearly the length of the house, and return- 
ing enters the chimney at /. For the convenience of shelter, 
firing, etc., it is usual to have a hack shed, g, behind the back 
wall. In this shed may be a bin for wood or coals, and a sunk 
area (shown in the dotted linos around d, /,) with steps to de- 
scend to the furnace and ash-pit.f There are two doors, /t, in 
the vinery at either end of the walk. 

The border should be thoroughly prepared previously to 
planting the vines, by excavating it two feet deep and filling it 
up with suitable compost. This is best formed of one half 
loamy turf, well rotted by having been previously laid up in 
heaps, (or fresh and pure loamy soil from an old pasture or 
common ;) one third thoroughly fermented horse or cow ma- 
nure, which has laid in a turf-covered heap for three months; 
and one-third broken pieces of charcoal and old lime rubbish. 
The whole to be thoroughly mixed together before planting the 
vines. 

The vines themselves should always be planted in a border 
prepared inside of the house, and in order to give the vines that 
extent of soil Avhich is necessary for them, the best cultivators 
make an additional border tweh'e or fourteen feet wide outside, 
in front of the vinery. By building the foundation of the front 
wall on piers within a couple of inches of the surface, and sup- 
porting the wall above the surface on slabs of stone reaching 
from pier to pier, the roots of the vines easily penetrate to the 
border on the outside. 

The vines should be planted early in the spring. Two year 
old plants are preferable, and they may be set eighteen inches 
from the front wall — one below each rafter, or, if the latter are 
over three feet apart, one also in the intermediate space. 

The pruning and training of the vines we have alread}'' de- 
scribed. The rencioal system of pruning we consider the best 

* This furnace should be placed two feet below the level of the flue at 
e, in order to secure a draught, after which it may be carried quite level 
till it enters the chimney. An air chamber may be formed round it, with 
a register to admit heated air to the house when necessar3\ A furnace 
fourteen inches square and deep, with an ash-pit below, in which anthra- 
cite coal is burned, will be found a ver}' easy and perfect mode of heating 
a house of this width, and thirty feet long. 

f The most perfect vinery that we have seen in this country is one of 
two hundred '"'^'^t long at the country residence of Horace Gray, Esq., 
Newtown, near Boston. It is built of wood, with a curved span roo^ 
after a plan of Mr. Gray's which seems to us to combine fitness and beautj 
in an unusual degree. 



THE GKAPE. 8D£ 

In all cases. The spur system is, however, practised by many 
gardeners, with m:)re or less snccess. This, as most of out 
readers are aware, consists in allowing a single shoot to extend 
from each root to the length of the rafters ; from the sides of this 
stem are produced the bearing shoots every year ; and every 
autumn these spurs are shortened back, leaving only one bud 
at the bottom of each, which in its turn becomes the bearing 
shoot, and is again cut back the next season. The fruit is 
abundantly produced, and of good flavour, but the bunches are 
neither so large nor fair, nor do the vines continue so long in a 
productive and healthy state as when the wood is annually re- 
newed. 

The essential points in pruning and training the vine, what- 
ever mode be adopted, according to Loudon, " are to shorten the 
wood to such an extent that no more leaves shall be produced 
than can be fully exposed to the light ; to stop all shoots pro- 
duced in the summer that are not likely to be required in the 
winter pruning, at two or three joints, or at the first largo 
healthy leaf from the stem where they originate; and to stop 
all shoots bearing bunches at one joint, or at most two, beyond 
the bunch. As shoots which are stopped, generally push a 
second time fiom the terminal bud, the secondary shoots thus 
produced should be stopped at one joint. And if at that joint 
they push also, then a third stopping must take place at one 
joint, and so on as long as the last terminal bud continues to 
break. Bearing these points in mind, nothing can be more 
simple than the pruning and training of the vine." 

When early forcing of the vines is commenced, the heat 
should be applied very gently, for the first few days, and after- 
wards very gradually increased. Sixty degrees of Fahrenheit's 
thermometer may be the maximum, till the buds are all nearly 
expanded. When the leaves are expanded sixty-five may be 
the maximum and fifty-five the minimum temperature. When 
the vines are in blossom, seventy-five or eighty, in mid-day, 
with the solar heat should be allowed, with an abundance of 
air, and somewhat about this should be the average of mid-day 
temperature. But, as by far the best way of imparting infor- 
mation as to the routine of vine culture under glass is to pre- 
sent a precise account of a successful practice, we give here 
the diary of O. Johnson, Esq., of Lynn, Mass., as reported by 
him in Hovey's Magazine. Mr. Johnson is a very successful 
amateur cultivator, and we prefer to give his diary rather than 
that of a professional gardener, because we consider it as likely 
to be more instructive to the beginner in those little points Avhich 
most professional men are likely to take for granted as being 
commonly known. We may premise here that the vines were 
planted out in the border in May, 1835; they were then one 
year old, in pots. In 1836 and 183'7, they were headed down. 



aio 



TUB GRAPE. 



In 1838 they bore a few bunches of grapes, and made fine wood 
for the following year, when the date of the diary commences. 



f^ 



13 



14 



Feb. 1839. 

Tempera. 

ture. 



50 



18 51 



19 



20 



40 



5Y 



80 GO 



Diary of the Vineri 



Y058 
60I55 



70 61 



Commenced fire heat in the vinery. [The ther- 
mometrical observations are taken at 6 o'clock 
in the morning, at noon, and 10 o'clock at 
night.] 

Placed horse manure in the house to warm the 
border. AVashed the house. Took up the vines, 
(which had been covered to protect them from 
the frost,) and washed them with warm soap 
suds ; raised as much moisture as possible. Wea- 
ther moderate and cloudy. ' 

Weather quite moderate and thawy. Sleet. 

Covered inside border with sand for sprinkling. 
Thaw. Whitewashed the vinery. 

Earthen pans on the flues kept filled with water, 
but syringing suspended on account of the mois- 
ture in the atinospliere, it having been damp for 
three days. Cloudy. 

Washed vines with soap suds. Weather moderate : 
a slight snow last night. 

Pans kept full of water for the sake of steam, and 
vines syringed hoice a day in sunny weather. 
Weather changed suddenly last night ; cold, and 
temperature fell 10° below minimum point. 

A Sweetwater vine in a pot, taken from the cellar 
on the 18th, and pruned at that time, is now 
bleeding profusely. At this season of the year, 
in order to economize with fuel, the furnace 
should be managed carefully. We found it a 
good plan about 10 o'clock at night to close the 
door of the ash-pit and furnace, and push the 
damper in the chimney as far in as possible. No 
air is then admitted, except through the crevices 
of the iron work. The thermometer fell only 4° 
during the night. Watered vines with soap 
suds. 

The last seven days have been very mild for the 
season : to-day appears like an April day. 

Weather became cold during the night. 

Weather cloudy and thawy for the last three day& 



THE ORAPE. 



311 



iFeb.March 
> 1839. r^m.' 
^ \ perature. 



5 
59 

59 



58 



56 
64 

58 

62 



75 



65 



51 



YO 



68 



6 00 73 
7132 75 



68 



Diary of the Vinery. 



The floor of the vineiy kept constantly damp, 
and the flues watered twice at night. 

Rainy and thaw. 

Muscat of Alexandria vine bleeding at the buds. 
Weather clear and rather cool. 

Muscat vine continuing to bleed excessively, and 
finding all attempts to stop it unsuccessful, we 
hastily concluded to prune it down beyond the 
bleeding bud, and cover the wound with bladder 
of triple thickness (two very fast :) this, it was 
supposed, would stop it; but in a few moments 
the sap rc-appeared, forcing its way through other 
buds, and even through the smooth bark in many 
places. The buds on the Sweetwater vines in 
pots began to swell. liain last night ; duL 
weather duriug the day : snow nearly gone. 

Morning fine ; afternoon cloudy. When fire is at 
a red heat, the damper and furnace door aro 
closed to keep up the heat. 

Bright morning ; weather cool. 

Quite warm and pleasant for the season. 

Weather changed last evening suddenly ; a cold 
snow storm set in to-flay. Afternoon clear. 

Buds of some black Hamburg vines beginning to 
swell. Dug up the inside border, and, notwith- 
standing all pi-ecautions, destroyed a few of the 
grape roots, Avhich were within three inches of 
the surface. From this circumstance, we have 
determined not to disturb the border outside, but 
merely to loosen two inches below the surface : 
we are satisfied that the vines have been injured 
by deep digging the borders. Cold severe ; last 
night temperature 2*^ below 0. 

The cold very severe. The sudden changes render 
it almost impossible to keep a regular tempera- 
ture in the house, which should not stand (at thia 
stage of forcing) below 60°. The house having 
originally been intended for a grapery without 
fire heat, it is not well adapted to forcing. 

Weather cool and pleasant. 

Buds of the vine in pot breaking. 



312 



THE GRAPE. 



a 



March 
Ap>-il\%Z^. 
T&m'tii,re. 



I I 



Diary of the Vinert. 



8 

9 

10 

11 



1254 



13 

14 
15 
16 
17 



18 
19 
20 
21 
22 
23 
24 



25 
26 
2 

28 
29 
30 
31 



< 



1 60 
2162 



Buds of Hamburgs breaking. Snow last nigbt. 

Quite cold last nigbt. Windy. 

Buds of Hamburgs mostly breaking. Owing to 
tbe changeable weather, there is some fear that 
there has been too much beat, as a few of the 
shoots appear weak. Plenty of air has been 
given daily. 

Buds of Muscat of Alexandria breaking. Fruit 
buds appear on the Hamburgs. 



The buds have broken remarkably fine : almost 
every bud throughout the house is opening. 
Longest shoot on Hamburg was four inches at 
noon. Tlie Muscat, which broke first last year, 
is now the most backward. Quere — Is it not 
owing to excessive bleeding? 



After this period, the thermometer was observed 

only at morning and at night. 
The temperature ranging from 62° to 80° during 

the remainder of the day, with an abundance of 

air in good weather. 



Tbe last six days cloudy; wind east; quitp cold 
last nigfht for the season. 



THE GRAPE. 



813 



April 
1S39. Tem- 
perature. 



IS g 



10 
11 
12 
13 
14 



15 
16 
17 
18 

19 
20 
21 



22 



Diary of the Vinery. 



6670 

&4|74 
65,73 
66 76 



7378 

eejso 

68 76 



Topped the fruit-bearing shoots one joint above the 
fruit, and when the lower shoots appear weak, too 
the leading shoot of the vine. 

Discontinued syringing the vines. 



70|73 A few clusters of flowers began to open on two vine* 



23 
24 



69 



78 



The last three days wind north-east, with much rain ; 
to-day sleet and rain. 

Grapes blooming beautifully : keep up a high temper- 
ature with moisture, when the weather is cloudy 
during the day. 

Floor sprinkled to create a fine steam. 

A few clusters of flowers open on the Muscat of Alex- 
andria. 



81 



77175 



Temperature kept up. The thermometer should not 
be allowed, at this stage of the growth of the vines, 
to fall below 75° ; but owing to the faulty con- 
struction of the house, it has been almost impossible 
to keep up a regular heat. 

The grapes on the black Hamburg vines are mostly 
set ; those at the top of the house as large as small 
peas, while those below are just out of bloom. Many 
of the bunches show great promise, and the vines look 
remarkably vigorous and strong, with the exception 
of one vine, next the partition glass,, which made 
the largest wood last season, apparently fully ripe 
and little pith ; notwithstanding these favourable 
promises, it showed little fruit, and the shoots are 
small and weak. 

Cut out about fifty bunches in thinning. 



14 



314 



THE GRAPB. 



April 1889. 
Temper- 
attire. 



25 



28 
29 
30 

>< 

■< 

'^ 
1 

2 



70 



66 



Diary of the Vinery. 



1 
5 

6 

7 

8 

9 

10 

11 

12 

13 

14 



15 

16 
17 
18 
19 
20 
21 
22 
23 
24 



Commenced syringing again, twice a day, in fine wea 
ther. Moisture is also plentifully supplied by keep 
ing the pans well filled with water. 



Mucli rain during tlie last week : have kept a brisk fire 
in the day, and admitted air. The vines look finely. 
Continue thinning and shouldering the bunches, 
after cutting out about one half their number. [By 
shouldering is understood tying up the shoulders 
on the large clusters to the trellis, so that they may 
not press upon the lower part of the bunch.] 



Plenty of air admitted. 



Grapes now swelling off finely. 
Abundance of moisture kept up. 

A fine rain to-day. The month has been rather co'/l ; 

several nights the past week the earth has fro'ien 

slightly. The grapes arc now swelling finely. Con 

tinue to thin the fruit daily. 
The process of thinning the berries continued, taking 

out some almost every day, and always the smallest 



Abundance of air given in fine weather. 



Next year's bearing wood carefully laid in. 



THE GRAPE. 



315 



May 1839. 
temper- 
ature. 



1 


S 

o 




25 


70 


72 


26 


68 


72 


27 


72 


74 


28 


74 


72 


29 


73 


72 


30 


70 


70 


31 


62 


68 


!z; 






1 


69 


68 


2 


66 


66 


3 


66 


64 


4 


66 


68 


5 


61 


68 


6 


64 


76 


7 


60 


70 


8 


61 


70 


9 


62 


70 


10 


64 


69 


11 


64 


64 


12 


55 


69 


13 


66 


66 


U 


65 


71 


15 


71 


62 


16 


61 


68 


17 


58 


66 


18 


50 


66 


19 


61 


60 


20 


56 


68 


21 


QQ 


65 


22 


60 


67 


23 


64 


62 



Diary of the Yinert. 



The month of May has been, as a whole, unfavourable 
for the grape. Much rainy and (lull weather : we 
have been obliged to light fires every night, and 
occasionally in the day. The grapes have been often 
looked over and thinned, yet there is no doubt the 
scissors have been used too sparingly 



All lateral branches cut clean out. 



Buiiches supported by tying to tbe trellis. 



The grapes have now completed their stoning process, 
and* a few near the furnace swelling ofi". No mildew, 
or disease of any kind, has yet been discovered, and 
the vines generally have the most healthy and vig- 
orous appearance. The weather has been dull and 
disagreeable, which has rendered fires necessary. 



A few of the black Haraburgs and Zinfindals, near the 
flue, perceived to be changing colour. Wef.ther quite 
unfavourable ; fires at night. 



Syringing now discontinued. 



The month, thus far, has been remarkable for high 
winds, which have injured many plants. 



The grapes are now swelling finely. Those at the 



316 



THE GRAPE 



Jime 1839. 
Tmnper- 
ainre. 



26 



29 



Diary of the Vinery. 



western flue mostly coloured ; also the Zinfindal next 
The second vine from the partition, having to sustain 
the heaviest crop, is rather backward, and we fear 
some of the berries may shrink : having left difter- 
ent quantities on vines of the same apparent strength, 
we shall be able to ascertain their powers of matu- 
ration. 

After this period the thermometrical observations were 
discontinued ; as the crop was now beginning to 
colour, and the weather generally warm, abundance 
of air is admitted in all fine weather. . 

Bunches of the Zinfindal near the furnace, and at the 
top of the house, are now perfectly coloured, and ap- 
parently ripe. Ceased making fires. 

A little air is admitted at night. Weather delight 
ful. 



July 4. — Cut six bunches of Zinfindal grapes ; the largest a 
pound and a half; weight of the whole five pounds and a 
quarter. 

Qith. — Exhibited Zinfindal grapes at the Massachusetts Horti- 
cultural Society. 

\Mh. — Exhibited Black Hamburgh grapes at th^ Massachusetts 
T'ovticultnral Society's room. 

15^/i. — A few bunches of the Muscat of Alexandria are now 
je ; the flavour exceedingly fine. 

20i/i. — Continued to cut Zinfindal grapes. 

22rf. — The ripening of all the grapes being noAv completed, 
we have not deemed it necessary to continue the diary. In the 
vinery we shall cut about two hundred and thirty pounds of 
grapes from nine vines, [being about twenty-five pounds to each.] 
The Hamburghs average nearly one pound and a quarter to the 
bunch throughout. 

In the cold house, separated from the vinery by the partition, 
a little mildew was perceived. By dusting sulphur on the in- 
fected bushes, the mischief is instantly checked. Most of the 
cultivators with whom we have conversed complain grievously of 
mildew this season, and some have lost part of their crops by 
inattention on its first appearance. 

Aug. 10th. — Again exhibited some of the Hamburgh grapes 
at the Massachusetts Horticultural Society's room. One fine 
bunch weighed two and a half pounds, and a beautiful cluster 



THE GRAPE. 31 "J 

of Muscat of Alexandria one pound. Some of tlie berries of the 
former measured three inches in circumference, and the latter 
three and a quarter by three and three quarter inches. 

Another season we intend to use a larger quantity of soap 
suds on tlie grape border. Have not paid sufficient attention 
to the watering of the border, and the inside, especially, must 
have suffered. Another fault to be f emovcd next year is, to tie 
up all the projecting grapilons as well as the shoulders, which 
would allow the grapes to swell without crowding. 

The grapes in the cold house are swelling finely. The 
bunches were thinned much more severely than in the vinery, 
but, notwithstanding this, they are all filled up, and many are 
too crowded. The berries are also larger than the grapes in 
the vinery, though none of the clusters have attained the same 
size. 

Much has been written upon the subject of the shrivelling or 
shrinking of grapes : none of the clusters in the vinery were 
aff"ected ; but in the cold house, some shrivelling was perceived 
on a few bunches. We are inclined to believe that the moisture 
given after the grapes begin to colour, and want of sufiicient air, 
are the causes. 

To insure a good crop of grapes, we are satisfied that they 
must have — ijlenty of heat — 'plenty of air — plenty of moisture — 
severe thinning of bunches — and severe thinning of berries. The 
vines, also, must be pruned often, and kept free : the wood never 
crowded. Great attention must be paid to the airing of the 
house, which must be done gradually, that there may be at no 
time a sudden change in the temperature. 

With such attention, and the prerequisite of a rich border, on 
a dry subsoil, good crops of fine grapes are always to be obtain- 
ed. The vines require much moisture until they have complet- 
ed their last swell, when the moisture should be withdrawn." 

Insects and diseases. When properly grown under glass, 
the grape is a very vigorous plant, liable to few diseases. Tlie 
bleeding which often happens at the commencement of growth, 
usually ceases without doing harm, when the foliage begins to 
expand. If excessive, it may be stopped by a mixture of three 
parts cheese parings and one part lime, applied to the wound. 
Tlie red-spider which sometimes infests vineries kept at a high 
temperature, is usually destroyed by coating over the fines with 
a wash of quick lime and sulphur, after which, the house must 
be kept closed for liaF a day. The smaller insects which occa- 
sionally prey on the young shoots, are easily kept down by 
syringing the parts affected, with a solution of whale oil soap. 

Varieties. There are in the catalogue a vast number of 
names of grapes, many of which belong to the same fruit. But 
there are really only twenty or thirty varieties which are at alj 



318 



THE GRAPB. 



worthy of cultivation in gardens. Indeed, the most cxperiencel 
gardeners are satisfied with half a dozen of the best sorts for 
their vineries, and the sorts universally admired are the Black 
Hamburgh, Black Prince, White Muscadine, and Muscat of 
Alexandria. We will describe all the finest foreign grapes that 
have been introduced, and for the sake of simplifying their ar- 
rangement, shall divide them into three classes ; 1st, those with 
dark red, purple or black berries ; 2d, those with white or yellow 
berries ; 3d, those with light red, rose-coloured, gray, or striped 
berries. 

CLASS I. 



GRAPES WITH DARK RED, PURPLE OR BLACK BERRIES. 



1. Black Cluster. Thomp. 



Black Morillon.- Lind. 

Auverne. 

Auverna. 

Pineau. 

True Burgundy. 

Small Black Cluster. 

Black Burgundy. 

Early Black. 



■ Miller. 



Speechly. 



Morillon noir. 

Franc Pineau. 

Auvernes Rouge, 

Vrai Auvernas. 

Raisin de Bourgne, 
Burgunder. ) .., 
Bother. to/the 
Schwarzer, 



gne, 

I- 



of the 
'French. 



Germans. 



This excellent hardy grape is the true Burgundy grape so 
highly valued for wine in France. It is readily distinguished 
from Miller's Burgundy, by the absence of the down on its 
leaves, which peculiarly distinguishes that sort. The fruit is 
very sweet and excellent, and the hardiness of the vine renders 
it one of the best varieties for the open air in this chmate. 

Bunches small, compact, (i.e. berries closely set). Berries 
middle sized, roundish-oval. Skin deep black. Juice sweet 
and good. Ripens in the open air about the 20th of September. 
Thompson gives more than 40 synonymes to this grape. 

2. Black Frontignan. Thomp. 

Muscat Noir. 

Sir William Romley's Black. 

Muscat Noir Ordinaire. 

Purple Frontignan. 

Black Frontignac. 

Purple Constantla. 

Black Constantia (of some). 

Bourdales des Hautes Pyr^n^es. 

Muscat Noir de Jura. 

An excellent grape for the vinery, originally from the town 
of Frontignan, in France, where it and other similar sorts are 
largely cultivated for making the Muscadire or Frontignac 
wine. 



ac. U 
' Tliomp. 



THE GRAPE. 



319 



Bundles rather long. Berries of medium size, round, quite 
black. Skin tliin, flavour musky and rich. Ripens in October. 
A good bearer. 

The BLUE FROXTiGNAN, ( VioUt Frontignan and Black Con- 
iantion, of some,) is rather inferior to the above, having only a 
slightly musky flavour ; the bunches are more compact, the 
berries not quite round, purplish, with a thick skin. 

3. Black Hamburgh. Thomp. Lind. Speechly. 



"Warner's Black Hamburgh. 


Frankenthaler. 




Purple Hamburgh. 


Frankenthaler Gros Noir. 




Red Hamburgh. 


Trollinger. 




BrowQ Hamburgh. 


Blue Trollinger. 


of various 


Dutch Hamburgh. 


Troller. 


European 


Victoria. 


Welscher. 


■ gardem. 


Salisbury Violet. 


Fleisch Traube. 


ac to 


Hampton Court Vine. 


Hudler. 


Thomp. 


Valentine's. 


Languedoc. 




Gibaralter. 


Mohrendutte. 




Franlcendale. 


Weissholziger Trollinger. _ 





The Black Hamburgh has long been considered the first of 
black grapes for the vinery, but it will very rarely perfect its 
•fruit out of doors. Its very large size and most luscious flavour 
render it universally esteemed. 

Bunches large (about nine inches deep), 
and mostly with two shoulders, making it 
broad at the top. Berries very large, (fig. 
93,) roundish, slightly inclining to oval. 
Skin rather thick, deep brownish purple, 
becoming nearly black at full maturity. 
Flavour very sugary and rich. A good and 
regular bearer. 

Wilmot's New Black Hamburgh is a 
recent variety which is said to bear larger 
and handsomer fruit. 




BlacJc Samburgh. 



4. Black Prince. Lind. Thomp. 



Alicant. 
Black Spanish. 
Black Valentia. 
Slack Portugal. 
Boston. 



Sir A. Pytches' Black. 
Pooock's Damascus. 
Cambridge Botanic Garden. 
Steward's Black Prince. 
Black Lisbon. 



ac. to 

Thomp. 



The Black Prince is very highly esteemed. It is hardier 
than the Black Hamburgh, ripening very well here in good 
situations in the open air, and bearing pi'ofusely, with the easiest 
culture, in the viuery. 

Bunches long and not generally shouldered, berries large, 
rather thinly set, oval. Skin thick, black, covered with a thick 
blue bloom. Flavour first rate — sweet and excellent. 



320 THE GRAPK. 



5. Black Lombardt. Lind. Thomp. 

"West's St. Peters. Poonah. 

Money's. Raisiu ties Cannes. 

Raisin de Cuba. 

Bunches large and long, witli shoulders. Berries large, 
ronndish-oval. Skin thin, very black at maturity. Flavour 
very rich and sugary. The leaves arc rather small, and turn 
purple as the fruit ripens. Thompson considers this synony- 
mous with the Poonah grape introduced by Sir Joseph Banks, 
from Bombay. It requires a pretty high temperature, and is 
then a great bearer. 

6. Black Morocco. Thomp. 

Le Coeur. Lind. Ansell's Large Oval Black. 
Black Muscaiel. Raisin d'Espagne. 

A large and showy grape, ripening late, but requiring a good 
deal of heat. The blossoms are a little imperfect, and require 
lo be fertilized with those of the Black Hamburgh, or some 
other hardy sort. 

Bunches large ; berries very large, oval ; skin thick, dark red, 
flavour tolerably sweet and rich. 

7. Black Saint Peter's. Thomp. 

Saint Peter's. lAnd. Speedily. Black Palestine. 
Oldaker's West's St. Peter's. 

A capital variety, ripening quite late, and which may be kept 
on the vines if it is allowed to ripen in a cool house until winter. 
This is one of the best sorts for a vinery without fire-heat. 

Bunches of pretty good size, rather loose. Berries rather 
large, round. Skin thin and black. Flavour delicate, sweet, 
and excellent. 

8. Black Muscat of Alexandria. Thomp. 

Red Muscat of Alexandria. Lind. 
Red Frontinac of Jerusalem. 

Bunches large, and shouldered. Berries large, ovaJ, skin 
thick, of a reddish colour, becoming black at maturity. Flesh 
quite firm, with a rich musky flavour. Requires a vinery with 
fire-heat. 

9. Black Tripoli. Thomp. 
Black Grape fponi TripolL Lind. Speech. 
This grape, which we have not yet seen in fruit, is said to b« 



THE GRAPE. 321 

A large and very excellent one, ripening late, and well worthy 
of a place in the vinery. It requires some fire-heat. 

Bunches of medium size, shouldered, rather loose. Berries 
large, round, often slightly flattened. Stones quite small. Skin 
thin, purplish black, slightly covered with bloom. Flesh tender 
and sweet, with a very high flavoured, rich juice. 

10. Black Muscadine. Lind. Thomp. 

Black Chasselas. Cbasselas Noir. 

A pretty good black grape, scarcely succeeding well, how- 
ever, in the open air, and inferior to other sorts for the vinery. 

Bunches of medium size, compact. Berries roundish-oval. 
Skin thick, black, overspread with a blue bloom. Juice sweet, 
and of pretty good flavour 

11. Black Sweetwater. Thomp. Lind. 

Water Zoet Noir. 

Bunches small, compact. Berries small, round. Skin thm, 
with a sweet and pleasant juice. A second rate, but rather 
hardy sort. 

12. Early Black July. Thomp. Lind. 

July Grape. De St. Jean. 

Madeline. Schwarzer Friihzeitiger. "j 

Madeline Noir. Burguider. 1 of the 

Raisin precoce, PouUau. August Traube. j Germans 

Morillon Hati£ 0. Dull. Jacobs straube. J 

The eai'liest of grapes, and chiefly valued for the dessert on 
that account. In the open air it ripens, here, the last of July, 
or early in August. The leaves are rather sma'/, and light 
green above and beneath. 

Bunches small and compact. . Berries small, quite round. 
Skin thick, black, covered with a blue bloom. Flavouj mode- 
rately sweet, but not rich or perfumed. 

13. EsPERioNE. Thomp. Lind. 

Turner's Black. Hardy Blue "Windsor. 
Cumberland Lodge. 

The Esperione is a hardy, luxuriant, and prolific grape, grow- 
ing as well in the open air as the Muscadine, and even better in 
many situations. It is yet very rare with us, but merits more 
general cultivation. 

Bunches large, shouldered, like the Black Hamburgh in size. 
Berries round, or occasionally flattened, and often indented with 
ft grooe. Skin thick, dark purple, powdered with a thick blue 



322 THE GEAPE. 

bloom. Flesh adheres to the skin, of a pleasant, sprightly Sa 
voui', not very rich. 



14. FiNTINDO. 

This grape is of Italian origin, brought to notice by M. De 
Bavay, of Vilvorde, who received it of Major Esperin, and is 
fiaid to have been discovered by the French army in Naples. 

Its growth is vigorous. Peduncle very stout. Bunch large, 
compact, and shouldered. Berries of the largest size, nearly 
round, slightly oval. Skin dark violet. Flesh abounds in a 
sugary juice, and has a peculiarly pleasant aroma. It has a 
resemblance to the Black Hamburgh, but is considerably 
earlier. (Al Pom.) 



15. Miller's Burgundy. Lind. Thomp. Speechly. 



Miller Grape. 


Miiller. 




Le Meunier. 


Mullevrebe. 




Morillon Taconne. 


Morone Farinaccio. 


of European 


I'Yomente. 


Pulverulenta. 


gardens. 


Aleatica du Po. 


Farineux noir. 




Sauvignien noir. 


Noirin. 





A favourite variety, long known and cultivated in all parts 
of the world as a hardy grape for wine and table use. It ripens 
pretty well in the open air, and is readily known by the dense 
covering of cottony down which lines both sides of the leaves, 
whence the name miller''s grape. 

Bunches short, thick, and compact. Berries roundish-oval, 
very closely set together. Skin thin, black, with a blue bloom. 
Flesh tender, abounding with a sweet, high flavoured juice. 
Each berry certains two small seeds. 



16. SCHIRAS. 

A seedling raised by Leclerc, and, according to M. Vibert, it 
is, of all the large berried black grapes, the one which ripens the 
earliest, arriving at maturity nearly as early as the Chasselas, 
and nearly a month earlier than the Black Hamburgh. It is 
an impoitant acquisition as a table grape. It is a sturdy, vigor- 
ous grower. Leaves large, generally three-lobed, very downy 
beneath and slightly so on the upper siuface. 
, Bunch long, loose, and shouldered. Berries irregular in size, 
elongated, oval in form. Skin reddish-violet, thickly covered 
with bloom. Flesh juicy, crisp, with a particularly sweet, deli- 
cious aromatic flavour. (Al Pom.) 



THE GRAPE. 32S 

CLASS II. 

GRAPES WITH WHITE OR YELLOW BERRIES. 

17. CiOTAT. Thomp. Lind. Duh. 

Parsley-leaved. "White Parsley-leaved. 

Parsley-leaved Muscadine. Malmsey Muscadiae. 

Raisia d'Autriche. ' 

The Parsley-leaved grape, as its name denotes, is remj.rkable 
for its very deeply divided leaves, quite unlike those of any 
other sort. It succeeds very well with us in the open air, and 
may therefore be considered a valuable sort, but it is greatly 
superior in flavour when grown under glass. 

Bunches of middle size, long, rather loose. Berries round. 
Skin thin, white, with a sweet and pleasant, but not rich flavoured 
juice. 

There is a variety of this grape with red fruit. 

16. Chasselas Musque. Thomp. Duh. 
Musk Chasselas. Le Cour. 

A very delicious grape, the highest flavoured Chasselas, hav- 
ing much of the flavour of the Muscat of Alexandria. 

Bunches of medium size, long and rather loose. Berries 
middle size, round. Skin thin, yellowish white. Flesh tender, 
with an abundant juice, of a rich musky flavour. Leaves small- 
er and deeper green than those of the Sweetwater or Musca 
dine. 

17. Charlsworth Tokay. Thomp. 

A new variety very recently received from England, reputed 
to be of superiour quality. 

Bunches long, compact. Berries large, oval. Skin thick, 
white. Flavour rich and excellent, with a Muscat perfume. 

18. Early White Malvasia. Thomp. 



Moma Chasselas. 


Mornair blanc. 




Early Chasselas. 


Le Melier. 


_ of the 


Grove End Sweet "Water. 


Melier blanc. 


' F>-ench. 


"White MeUer. 


Blanc do Bouneuil. 





A nice early giape, and a good bearer, which is in fact only 
«n earlier variety of the Chasselas. It bears very well in the 
open air. 

Bunches in size and form, much like those of the white Chas- 



32* THE GRAPE. 

Belas or Royal Muscadine. Berries round, yellowish whitft 
Skin thin. Flesh sweet, juicy, and agreeable in Havonr. Ripens 
in August. The leaves are pale green on the upper side, sligb*. 
ly downy below, cut into five, rather deep lobes. 

19. ?iTMASTON White Cluster. 

A pretty hardy grape, raised in Pitmaston, England, fiom tlie 
Black Cluster, ripening rather earlier than the Swcetwatei-, of 
good quality, and well deserving a place Avhere the foreign grapes 
are cultivated in the open air. 

Bunches of medium size, compact and shouldered. Berries 
middle sized, round. Skin thin, amber colour, occasionally 
tinged with a little russet when fully ripe. Flesh tender, juicv, 
sweet and excellent. 

20. Royal IMuscadine. Thomp. Llnd. Mill. 



Amber Muscadine. Chasselas blanc. 

Early White Teneriffe. Chasselas de Fontainebleau. 

Golden Chasselas. D'Arbois. 

Wliite Chasselas. Raisin de Champagne. 

Chasselas dore. Amiens. 



ac. to 
' Thomp. 




A truly excellent grape in all respects — one of the very best 
for hardy culture in this climate, or for the vinery. It is every- 
where highly esteemed, and is the Chasselas 
par excellence of the French. 

Bunches large, and shouldere<l. Berries, 
(fig. 94,) larger than those of the Sweetwater, 
round. Skin thin, at first greenish white, 
but turning to an amber colour when fully 
ripe. Flesh tender, with a rich and delicious 
flavour. Ripens here about the 20th of Sep- 
Royal Muscadine. tember. Wood and foliage stronger than 
those of the Sweetwater. 



21. Scotch White Cluster. Thomp. 

Blacksmith's "White Cluster. 

This is a new grape, not yet fairly tested in this country, but 
which is likely to prove a valuable one for garden culture, as it 
has the reputation in England of being very hardy, very early, 
and a great bearer. It Avas raised from the seed by a black- 
smith of Edinburgh in 1812. 

.Bunches of niiddle size, compact. Berries medium sized, 
roundish-oval. Skin white, thin. Flesh tender, juicy, swecti 
md excellent. 



THE GRAPE. 836 



22. Syrian. Thomp. Lind. Speech. 
Jews. 

Tliis is believed to be the grape mentioned in the scriptures 
as found by the Israelites on the brook of Eschol, the bunches 
of which were so large as to be borne on a staff by two men. 
It is a very superb looking fniit, and has been grown in this 
country to very large size. In England bunches of it have been 
produced weighing 19^ lbs. It is much inferiour in flavour to 
No. 24, and is, perhaps, therefore, scarcely desirable in a small 
collection. 

Bunches enormously large, and regularly formed, with broad 
shoulders. Berries large, oval. Skin thick, white at first, but 
becoming a tawny yellow, or amber when at full maturity. Flesh 
firm and solid, moderately juicy and sweet, though not rich. 
Will hang till Christmas in a vinery. The wood and foliage are 
very large. 

23. Verdelho. Thomp. Lind. 

Verdal. Verdilhio. 
Madeira "Wine Grape. 

A vigorous growing grape, of good quality, from Madeira, 
which is largely used in that island for making the best wines. 

Bunches rather small, loose. Berries small, rather unequal 
in size, and often without seeds. Skin thin, semi-transparent, 
yellowish-green, a little tinged with russet when very ripe. 
Juice a little acid at first, but rich and escellent at maturity. 

24. White Muscat of Alexandria. Thomp, Lind. 

Frontniac of Alexandria. ) , ,.,, White Muscat of Lunel. 

Jerusalem Muscat. ) ' Lunel. 

Malaga, Muscat d' Alexandria. 

"White Muscat. Passe-longue Musque. Duh. 

Tottenham Park Muscat. Passe Musque. 

Bebibo, (of Sicily.) 

The most delicious of all grapes, but re- 
quires to be grown under glass in this cli- 
mate. In favourable seasons it reaches ma- 
turity well in a vinery without fire-heat, but 
it can scarcely be said to attain its highest 
flavour except with the aid of artificial heat. 

Bunches very large, often 9 to 12 inches, 
long, rather loose and irregular. Berries 
very largo, an inch or more long, oval. 
Skin thick, white or pale amber when 
fully ripe. Flesh quite firm and crisp, 
with a peculiarly musky, rich, perfumed White Muscat of Ales.' 
flavour, very delicious. Seeds small, ana andria. 




."26 THE GRAPE. 

occasionally absent from the larger berries. This variety is ? 
very strong grower, and is raised in great perfection about 
Boston. It will hang a long time on the vines. 

Mr. Thompson considers the Malaga grape (brought to this 
country in jars,) as synonymous. It is picked so early for im- 
portation as to have little Havour. 

The Cannon-Hall Muscat, an English seedling, closely re- 
sembles this grape, but the flesh is firmer, the skin yellower, and 
it is not quite so rich in flavour. It also sets rather badly, re 
quiring to be fertilized by hand with the pollen of some othei 
Eort. 

25. White Frontignan. Lind. Thomp. 

White Constantia. Moschata Bianca. 

White Froutniac. Moscado Bianco. 

Nepeau's Coustantia. Moscatel Commun. 

Muscat Blanc. Muscateller. 

Rai.sin de Frontignan. Wiesser Muscateller. 

Muscat Blanc de Jura. Weisse Muscaten Traube. 

The White Frontignan is a very favourite grape, as the many 
names, quoted above, by which it is known in various parts of 
Europe, sufficiently prove. Its hardy habit, uniform productive- 
ness in the vinery, and most luscious flavour, make it everywhere 
esteemed. 

Bunches of medium size, or pretty long, and without shoul- 
ders. Berries middle sized, round, rather thickly set. Skin 
thin, dull white or yellow, covered with a thin bloom. Flesh 
tender, with a rich, perfumed, musky flavour. 

26. White Sweetwater. Thomp. 

Early White Muscadine. Dutch Sweetwater 

White Muscadine, {of Lind.) Chasselas Precoce. 

Early Sweetwater. Chasselas Royal. 

Stillward's Sweetwater. Water Zoete Blanc. 

-This grape is better known, and more commonly cultivated 
than any other in this country, although it is inferiour to the 
Royal Muscadine. It difters from the latter in having Aveaker 
wood, and open, loose bunches of a paler colour. 

Bunches middle sized, loose or open, usually with many 
email imperfect berries, shouldered. Berries of the middle size, 
round. Skin thin, clear watery green, rarely becoming amber 
except very fully exposed to the sun. Flesh crisp, watery, 
sweet, but not high flavoured. Ripens in the open air from tho 
20th to the last of August — a fortnight earlier than the Royal 
Muscadine. 

27. White Tokay. Thomp. 

Genuine Tokay. Lind. Speech. Gray Tokay ? 
Tokai blanc. 

This is the fruit from which the delicious Tokay win© of 



THE GRAPE. 3*11 

Hungary is made. We have ripened it very well in the open 
air. Its flavour is good and its aroma peculiarly agreeable. 

Bunches of medium size, compact. Berries rounded oval, 
closely set. Skin thin, of a dull white. Flesh very delicate, 
sweet and perfumed. Leaves deeply 5-lobed, and covered with 
a satiny down on the lower surface. 

28. White Hamburgh. Thomp. 

White Lisbon. "White Portugal 
White Raisin. 

This is the Portugal grape of commerce, which is so largely 
exported to different parts of the world in jars. It is not a high 
flavoured though a very showy grape, and will hang a long time 
on the vines after maturity. It requires a vinery. 

Bunches very large and loose. Berries large oval. Skin 
thick, greenish-white. Flesh solid, sweet, and sometimes with 
a slight Muscat flavour. Bunches of this variety weighing over 
three pounds have been grown near Boston. 

29. White Nice. Thomp. M'Intosh. 

A very large and showy fruit, and, in a vinery with fire-heat. 
a very excellent sort. M'Intosh, an English gardener of repu- 
tation, has grown bunches of this the White Nice to the enor- 
mous weight of eighteen pounds, and considers it " one of the 
noblest of grapes." 

Bunches very large, with loose shoulders. Berries roundish, 
medium size, thinly distributed over the shoulders and sides oi 
the bunch. Skin thin, rather tough, greenish-white, becoming, 
finally, a little yellowish. Flesh crisp, sweet, and of very good 
flavour. Leaves and wood very strong, the latter remarkably 
downy beneath. 

30. White Rissling. Thomp. 

Schloss Johannisfcorg. Petit Eiessling. 
Rudeshimerberg. Grosser Riessling. 

Reissling. Eossling. 

KHeier Rissling. 

Tlie most celebrated grape of the Rhine, producing the cele- 
brated Ilock wines It is yet little known in this country, but 
from its very great hardiness and productiveness, in the cold 
districts of its native soil, we hope to find in it a valuable acqui- 
sition for our gardens — if not for our vineyards. 

Bunches of medium size, compact. Berries rather small, 
round. Skin thin. Flesh tender and juicy, with sweet and 
uprightly pleasant flavour. 



828 THE GRAPE 

CLASS III. 
GRAPES WITH LIGHT RED, ROSE-COLOURED, OR STRIPED BERRIKft 

31. Aleppo. Thomp. Lind. 

Switzerland Grape. Raisin d'Aless. 

Striped Muscadine. Cliasselas panaclie. 

Variegated Chasselas. Maurillau panaclie. 

Raisin Suisse. Maurillau noir panache. 

A veiy singular grape, tlie berries being mostly striped with 
white and black in distinct lines ; or sometimes half the bunch 
will be black, and half white. It bears very well, and is de- 
serving a place in the vinery of the amateur. The foliage is 
also prettily striped in autumn. 

Bunches rather below medium size. Berries medium size, 
roundish. Skin thin, striped with white and dark red, or black 
Flesh juicy, and of a rich and excellent flavour. 

32. Grizzly Frontignan. Thomp. Lind. 

Red Frontignan, {of some.) Muscat G-ris. 

Grizzly Froutignac. Muscado Rosso. 

Red Coustantia. Kiimmel Traube. 

Muscat Rouge. Grauer Muscateller. 

This delicious grape requires to be grown in a vinery, when it 
is, to our taste, scarcely surpassed. 

Bunches rather long, with narrow shoulders. Berries round, 
of medium size, and growing closer upon the bunches than those 
of the White Frontignan. Skin thick, pale brown, blended with 
red and yellow. Flesh very juicy, rich, musky and high flavoured. 

The Red Frontignan Thompson considers the same as the 
foregoing, only being more deeply coloured in some situations. 
But Lindley, with whom we are inclined to agree in this case, 
keeps it distinct. The latter describes the Red Frontignan as 
having bunches without shoulders, berries perfectly round, and 
deep red, flavour excellent. These two sorts require more care- 
ful comparison. 

33. Knight's Variegated Chasselas. Thomp, 
Variegated Cliiisselas. Lind. 

A hybrid seedling, raised by Mr. Knight from the "White 
Chasselas, impregnated by the Aleppo. A curious and pretty 
fruit, but not first rate in flavour. 

Bunches rather long, unshouldered. Berries below the mid* 
qle size, round, loosely set. Skin quite thin, white, shaded witii 



THE GRAPE. 329 

bluisli Violet, sometimej becoming purplish in tlie sun. Flesb 
tender, sweet, and pleasant. The leaves die off in autumn of 
fine red, yellow, and green colours. 

34. LoMBARDY. Thomp. Lind. 

Flatce Coloured Tokay. Rlieiuish Red. 

Wantage. Red Grape of Taurida. 

Tlie Lorn hardy is remarkable for the very large s^'ze of the 
bunches, which are frequently twelve to eighteen inches long. 
It is a handsome fruit, the berries thickly set, (so much so as to 
need a good deal of thinning,) and it requires fire-heat to bring 
it to full perfection. 

Bunches very large, handsomely formed, with large shoul- 
ders. Berries large roundish. Skin thick, pale red or flame 
colour. Flesh firm, sweet, with a sprightly, very good flavour. 

35. Red Chasselas. Thomp. Lind. Fors. 
Red Muscadine. Mill. Chasselas Rouge. Duh. 

This grape a good deal resembles the White Chasselas, ex- 
cept that the berries are slightly coloured with red. Very rare- 
ly, when over ripe, they become a dark red. 

Bunches loose, not large ; berries medium size, round. Skin 
thin, at first pale green, but when exposed to the sun they be- 
come red. Flesh tender, sweet, and very good. Not very hardy. 

Cultivation of the Native Grapes, 

The better varieties of the native grapes, are among the most 
valuable of fruits in the middle states. Hardy, vigorous, and 
productive, with a moderate amount of care they yield the 
farmer, and the common gardener, to whom the finer foreign 
sorts requiring much attention and considerable expense in cul- 
ture, are denied, the enjoyment of an abundance of very good 
fruit. In this part of the country no fruit is more common than 
the grape, and many families preserve large quantities for use 
dui'ing the winter months, by packing them away, as soon aa 
ripe, in jars, boxes, or barrels, between layers of cotton batting 
— in which way they may be kept plump and fresh till Feb- 
ruary. 

The grape region has been lately greatly extended by the 
addition of new varieties, which, in consequence of ripening 
their fruit much earlier than the Isabella and Catawba, are 
mited to two or three degrees of latitude farther north than 
the limit of the cultivation of these varieties. 

The garden culture of the hardy native grapes, although 
not very difficult, cannot be accomplished so as to give the 



330 THE GRAPE. 

fruit in perfection, -without some attention to their habits and 
wants. The soil should be dry, deeply worked, and well en- 
riched, always bearing in mind that it is an essential poii t tc 
secure a perfectly open, sunny exposure, as it may always be 
assumed that with us no atmosphere can be too warm or bright 
for the grape ; for although it will make the most vigorous 
shoots in the shade of trees or buildings, yet the crops will be 
small, the fruit poor and uncertain, and the vines likely to fall^a 
prey to mildew. 

In the second place the vines should be ke2)t ivithin moderate 
hounds^ and trained to an upright trellis. The Isabella and 
Catawba are so rampant in their growth, Avhen young, that the 
indulgent and gratified cultivator is but too apt to allow them 
to overbear ; the border should always be given to the exclusive 
occupancy of the vines, and the roots should be allowed space 
proportional to the branches they are to carry. By observing 
these directions, and not suftering the vines to overbear, they may 
be continued a long time in full vigour and productiveness. 

The system of pruning and training these grapes generally 
pursued is the upright mode, with the spur mode of training. 
The first season's growth of a newly planted vine is cut back 
to two buds the ensuing fall or spring. These two buds are 
allowed to form two upright shoots the next summei", which at 
the end of the season are brought down to a horizontal position, 
and fastened each way to the lower horizontal rail of the trellis, 
being shortened at the distance of three or four feet from the 
root — or as far each side as the plant is wished to extend. The 
next season, upright shoots are allowed to grow one foot apart, 
and these, as soon as they reach the top of the trellis, are also 
stopped. The next year the trellis being filled with the vines, 
a set of lateral shoots will be produced from the upright leaders 
with from one to three bunches upon each, which will be the 
first crop. The vine is now perfect, and, in the spur mode of 
pruning, it is only necessary at the close of every season, that 
is, at the autumnal or winter pruning, to cut back these lateral 
shoots, or fruit spurs, to within an inch of the upright shoot 
from which they sprung, and a new lateral producing fruit will 
annually supply its place, to be again cutout at the winter prnuing. 

After several years' bearing, if it is found that the grapes fail 
m size or flavour, the vines should be cut down to the main 
horizontal shoots at the bottom of the trellis. They will then 
speedily make a new set of upright shoots which will produce 
very abundantly, as at first. 

It cannot be denied that the renewal system of training (see 

page 305). is certain of yielding always the largest and finest 

fruit, though not so large a crop — as half the surface of the vine 

is every year occupied with young wood, to take the place of 

^that annually cut out. 



THE GRAPE. 331. 

"What we have alreadj stated, in page 300, lespecting prun- 
ing will apply equally well here. If the vine is fulhj exjwsed 
to the sun it will require very little summer pruning ; in fact, 
none, except stopping the young shoots three joints beyond the 
farthest bunch of grapes, at midsummer — for the leaves being 
intended by nature to elaborate the sap, the more we can retaic 
of them, (without robbing the fruit unduly of fluids expended 
in making new growth,) the larger and higher flavoured will be 
the fruit ; careful experiments having proved that there is no 
more successful mode of impoverishing the crop of li'uit than 
that of pulling off the leaves. 

In the axils of the leaves by the side of the buds, which are 
to send forth shoots for next season's crops — branches called 
laterals push forth which should be pinched off at the first 
leaf — and at the next leaf where they start again ; generally the 
second stopping will be sufficient. 

The annual pruning of the hardy grapes is usually per- 
formed during mild days in February or March — at least a 
month before vegetation is likely to commence. Many cul- 
tivators prefer to prune their vines in November, and, except 
for cold latitudes or exposures, this is undoubtedly the better 
season. 

Every third year, at least, the borders where the vines are 
growing should have a heavy top-dressing of manure. The 
vine soon exhausts the soil within its reach, and ceases bearing 
well when that is the case. We have frequently seen old and 
impoverished vines entirely resuscitated by digging in about 
the roots, as far as they extend, a very heavy top-dressing of 
slightly fermented stable manure. 

Vineyard Culture. While many persons who have either 
made or wlltnessed the faihu'cs in raising the foreign grapes in 
vineyards in this country, believe it is folly for us to attempt 
to compete with France and Germany in wine-making, some of 
our western citizens, aided by skilful Swiss and German vine- 
dressers — emigrants to this country, have placed the fact of 
profitable vineyard culture beyond a doubt, in the valley of the 
Ohio. The vineyards on the Ohio, now covering many acres, 
produce regular, and very large crops, and their wine of the 
different characters of Madeira, Ilock, and Champagne, brings 
very readily from 75 cents to one dollar a gallon in Cincinnati. 
The Swiss, at Vevay, first commenced wine-making in the 
West, but to the zeal and fostering care of N. Longworth, Esq., 
of Cincinnati, one of the most energetic of western horticul- 
turists, that district of country owes the firm basis on which 
the vine culture is now placed. The native grapes — chiefly 
the Catawba — are entirely used there, and as many parts of 
the middle States are quite as favourable as the banks of the 
Ohio for these varieties, the much greater yield of these grapes 



532 THE GRAPE. 

leads us to believe tliat we may even here pursue Mine -making 
profitably. 

The vineyard culture of the native grape is very simple. 
Strong, loamy, or gravelly soils are preferable — Hmestone soils 
being usually the best — and a luarm, open, sunny exjwsure 
oeing indispensable. The vines are planted in rows, about six 
feet apart, and trained to upright stakes or posts as in Europe. 
The ordinary culture is as simple as that of a field of Indian 
corn — one man and horse with a plough, and the borse culti- 
vator, being able to keep a pretty large surface in good order. 
TTie annual pruning is perfonned in winter, top-dressing the 
vines when it is necessary in the spring ; and the summer 
work, stopping side shoots, thinning, tying, and gathering, 
being chiefly done by women and children. In tbe fermenta- 
tion of the newly made wine lies the chief secret of the vigne- 
ron, and, much as has been said of this in books, we have sat- 
isfied ourselves that careful experiments, or, which is better, a 
resort to the experience of others, is the only way in which to 
secure success in the quality of the wine itself. 

Diseases. The mildew, which is troublesome in some dis- 
tricts, is easily prevented by keeping the vine of small size, 
and by the renewal system of pruning, or never allowing the 
vine to bear more than two years on spurs from the same old 
wood. 

The beetles which sometimes infest the grape vines in sum- 
mer, especially the large brownish yellow vine beetle, [Pelid- 
nota 2')unctata ,) and the grape-vine flea-beetle, [Ilaltica chabjhea,) 
are very destructive to the foliage and buds, and the most eff"ec- 
tual remedy is hand-picking when taken in time. But we 
would also very sti'ongly recommend again the use of open 
mouthed bottles, half filled, (and kept renewed,) with a mixture 
of sweetened water and vinegar, and hung here and there 
among the vines. Indeed, we have seen bushels of beetles, and 
other insects, destroyed in a season, and all injury prevented, 
simply by the use of such bottles. 

Varieties. The most valuable native grapes are those two 
old standard varieties, Isabella and Catawba, with those more 
recently introduced, Diana, Delaware, Rebecca, and Concord. 
For warm exposures and particulai-ly for the South the Hei*- 
bemont is a most excellent variety. The Elsingburgh, is a 
very small grape, but of delicious quality, and the Clinton is 
prized chiefly for latitudes where the Isabella does not always 
ripen. 



THE GRAVE. 338 



1. Native Gra;pes, 



Alexander's. Tliomp. Prin. 
A 

1. >( 



Schuylkill Muscadell. Ailum. 

Muscadine. 

Cape Grape. 

Spring Mill Constantia. \ of Vevay lU. 

Clifton's Constantia. 

Madeira, of York, Fa? 

Tasker's Grape. 

"Winne. 



This grape, a natural seedling, was first discovered by Mr. 
Alexander, gardener to Gov. Penn, before the war of the revo- 
lution. It is not unfrequently found, as a seedling, from the 
wild Foxgrape, on the borders of our Avoods. It is quite sweet 
when ripe, and makes a ver}'^ fair wine, but is quite too pulpy 
and coarse for table use. The bunches are more compact, and 
the leaves much more doivni/, than those of the Isabella. 

Bunches rather compact, not shouldered. Berries of medium 
size, oval. Skin thick, quite black. Flesh with a very firm 
pulp, but juicy, and quite sweet and musky, when fully ripe, 
which is not till the last of October. 

2. Bland. 

Bland's Virginia. Bland's Madeira. 
Bland's Pale Red. Powell. 
Red Scuppernong, (of some.) 

The Bland is one of the best of our native grapes, approach- 
ing, in flavour and appearance, the Chasselas grapes of Europe, 
with very little pulp, and only a slight astringency. It does 
not ripen well to the north of this, except in favourable situa- 
tions, and should always be planted in a warm exposure. It is 
a genuine native sort, (doubtless a natural seedling,) and is said 
to have been found on the eastern shore of Virginia, by Col. 
Bland of that state, who presented scions to Mr. Baiiram, the 
botanist, by whom it was first cultivated. The Bland is not a 
great bearer, and has not proved valuable north. The fruit 
keeps admirably, in jars, for winter use. 

Bunches rather long, loose, and often with small, imperfect 
berries. Berries round, on long stalks — hanging rather thinly. 
Skin thin, at first, pale green, but pale red when ripe. Flesh 
slightly pulpy, of a pleasant, sprightly, delicate flavour, and with 
little or no musky scent, but a slight astringency. Ripens pretty 
late. Foliage lighter green than that of the Catawba, smoother, 
and more delicate. This vine is quite difiicult of propagation 
bv cuttings. 



334 THE GRAPE. 



Brinckle. 



Raised by Peter Raabe near Philadelphia, but not yet tested 
as to hardiness. Bunch large, rather compact, sonietimeif 
shouldered. Berries five-eighths of an inch in diameter ; round 
black. Flesh solid, not pulpy. Flavour rich, vinous, and saccha 
rine; quahty "best." (Ad. Int. Rep.) 

Canadian Chief. 

From Canada, and claimed to be a native, but so strongly 
marked with foreign characteristics that we think it will not 
prove to be an acquisition for general cultivation. 

Bunches very large and shouldered, and the vine very pro- 
ductive, and will probably do better in Canada than in a warmer 
latitude. 

Canby's August. 

Origin uncertain ; introduced by Charles Canby, Wilmington, 
Del. Bunch medium size, compact. Berry round, black, thickly 
covered with a hght bloom, juice slightly reddened, sweet, vinous, 
not very rich. Skin somewhat pungent, and not much tough- 
ness in its pulp when fully ripe, which is a few days before Isa- 
bella. York Madeira and Hyde's Eliza resemble this, and may 
prove the same, 

Cassadt. 

An accidental seedling that sprung up in P. H. Cassady's 
yard, in Philadelphia. 

Bunches medium size, tolerably compact, and sometimes 
shouldered. Berry below medium, round, greenish white, with 
occasionally a faint salmon tint, and thickly covered with white 
bloom. Flesh juicy, with but little pulp, flavour pleasant. 
Quality " very good." (Ad. Int. Rep.) 

Catawba. Adlum. Ken. 

Red Muncy. Catawba Tokay. 

This excellent native grape was first introduced to notice by 
Major Adlum, of Georgetown, D. C, and was found by him in 
Maryland. It probably has its name from tlie Catawba river; 
but it has been found growing at various points fi'om that river 
to Pennsylvania. It is one of the hardiest, most productive, 
and excellent of our native sorts, either for wine or table use, 
and succeeds well in all situations not too cold for grape culture. 
In habit of growth, it so closely resembles the Isabella that it is 
difficult to distinguish the two, except in the colour and shape 




THK GRAPE. 335 

of tlie fruit Unless it be very ripe, it is, perhaps, a little more 
musky in flavour, than the Isabella. 

Bunches of medium size, somewhat 
loose, shouldered. Berries, round, (or 
Bometimes slightly oval,) pretty large. 
Skin rather thick, pale red in the 
shade, but pretty deep red in the sun,/ 
covered with a lilac bloom. Flesh' 
slightly pulpy, juicy, very sweet, 
with an aromatic, rich, musky flavour. 
Ripe from the 1st to the middle of Catawba. 

October, and should be allowed to hang till fully ripe. 

Childs' Superb, 
Childs' Seedling. 

A very large fine gTape grown in Utica, N. Y., by Mr. Childs. 
It is doubtless of foreign origin, but has succeeded with him 
without glass, although latterly grown under it. We presume 
its foreign characteristics Avill not fit it for open culture. 

Clara. 

Raised by Peter Raabe. Bunch medium, not compact. Ber- 
ry medium, round, green, faintly tinged with salmon when ex- 
posed to the sun. Flesh tender, juicy, flavour rich, sweet and 
delicious, quality " best." — (Ad. Int. Rep.) 

Clinton. 

Origin uncertain — said to have originated in Western New 
York, growth vigorous, hardy, and productive. Bunch medium, 
shouldered, long and narrow, somewhat in-egular but compact. 
Berries round, I'ather below medium size, black, covered with a 
thick bloom, juicy, with some acidity and toughness in its pulp, 
but with a brisk vinous flavour ; eatable eight or ten days before 
Isabella, but continues austere till after cold weather, when it 
becomes very good. 

Columbia. Prince. 

This grape is said to have been found by Mr. Adlum on 
his farm at Georgetown, D. C, a vigorous grower, produc- 
tive. 

Bunch small, compact. Berry small, black, with a thin bloom, 
with very little hardness or acidity in its pulp, not high flavour- 
ed, but pleaeaii t and vinous, scarcely if at all foxy — ripe last of 
September. 



836 the gkape. 

Concord. 
This fine hardy native grape was raised from seed by E. W. 
Bui], Concord, Mass. It is of very healthy, vigorous habit, and 
exceedingly productive. Bunch rather compact, large shouldered. 
Berries large, globular, almost black, thickly covered with bloom. 
Skin rather thick, with more of the native pungency and aroma 
than the Isabella, which it resembles, but does not quite equal in 
quality. Flesh moderately juicy, rather buttery, very sweet, 
with considerable toughness and acidity in its pulp. It is more 
hardy than the Isabella and ripens about ten days earlier, con- 
sequently it is a very valuable variety for a large northern range 
where the Isabella does not ripen. 

Delaware. 
Heath. 

Traminer. ) . ,, 

Red Resling. \ incorrectly. 

The precise origin of this grape is not known. "We have the 
following account of it from our friend, A. Thomson of Dela 
ware, Ohio, to whose appreciative taste and liberality the country 
is indebted for the introduction of our best hardy table grape. 

Among an indiscriminate mixture brought to Delaware for 
sale by a German, he found this, whose excellence immediately 
attracted his attention, and on inquiry as to its history, he found 
it in the possession of some German emigrants who said they 
brought it from New Jersey some eighteen yeare ago, having 
obtained it from the garden of a French gentleman named Paul 
H. Provost, in Kingswood township, Hunterdon Co., N. J, It 
was known in that vicinity as the " Italian wine grape," and had 
been received by Mr. Provost many years before from a brother 
residing in Italy. 

By some German wine-growers in Cincinnati, it has been 
thought to be Traminer, and by others the Red Resling, two 
celebrated wine grapes of Germany, to which its fruit bears a 
strong resemblance, but from which, in wood and foliage, it is 
as distinct as any of our native grapes. Mr. Thomson tliinks it 
must have been an accidental seedling that sprang up in thai 
garden, as it is free from blight and mildew, never prematurely 
losing its leaves, and seeming to luxuriate in our climate, which 
cannot be said of any foreign variety with which we are ac- 
quainted. Bunch small, very compact, and generally shouldered. 
Berries smallish, round when not compressed. Skin thin, of 
a beautiful light-red or flesh colour, very translucent, passing to 
wine colour by long keeping. It is without hardness or acidity 
in its pulp, exceedingly sweet but sprightly, vinous, and aromatic, 
and is well characterised by Mr. Prince as our highest flavoured 
Rud most delicious hardy grape. It is a vigorous grower, an 
cRxly and profuse bearer, and probably more hardy than Isabella 



THE GBAPK. 



Ui'i 




Delaware. 

or Q&tawba. In the garden of Mr. Tliomson, where all other 
kinds were nearly destroyed by the unprecedented cold of '55 
and 66 this alone was uninjured. It ripens nearly, or quite 



838 THE GRAPE. 

three Aveeks before tlie Isabella. Its bunches and berries ara 
very greatly increased in size by high culture. 

Diana. 

A seedling of the Catawba raised by Mrs. Diana Crehore of 
Boston, and named by the Massachusetts Horticultural Society, 
Its promise of excellence was first made known to the public by 
Mr. Hovey through his Magazine in 1844, and in 1849 thp 
Horticulturist announced it the best and most beautiful of Ame- 
rican grapes, particularly valuable for its eai'lincss. For the South 
it has proved even better than at the North. 

In its general appearance it bears a strong resemblance to it:? 
parent, but in its carliness of ripening and in the quality of its 
fruit, as well as in general hardiness and certainty of maturing its 
crops, it is greatly superiour to that fine variety. The berries 
are of the same globular shape, but not quite so large. The 
bunches regularly conic in form, large, very compact, and heavy, 
not properly shouldered, but often having a small bunch ap- 
pended by a long branch of the peduncle. 

The colour is a fine reddish lilac, thickly covered with bloom, 
and the berries generally marked with three or four indistinct 
star-like specks. The fruit when fully ripe abounds in fine rich 
juice, vinous, and aromatic, from which all the oft'ensive native 
odor has disappeared. It hangs long on the vines, is not injured 
by severe frosts, and keeps admirably for winter use. It is ex- 
ceedingly productive and very vigorous. 

Elsingburgh. Ken. Prin. Adlum. 

Smart's Elsingburg. Elsenborough. 

A very nice little grape for the dessert, perfectly sweet and 
melting, without pulp, originally brought from a village of this 
name in Salem Co., New Jersey. It is not a great deal larger 
than the common Frost grape, in the size of the 
berry. A moderate, but regular bearer, ripena 
well, and much esteemed by many for the table. 

Bunches pretty large, loose, and shouldered. 
Berries, small, round. Skin thin, black, covered 
with a blue bloom. Flesh entirely without pulp, 
melting, sweet, and excellent. The leaves are 
Elsingburgh. deeply 5-lobed, pretty dark green, and the wood 
lather slender, \Aith long joints. 

Emily. 

Raised by Peter Raabe near Philadelphia, no* proved as to 
hardiness. Bunch large, not very compact, occasionally shoul 




THE GRAPE. 33y 

dered. Berry below medium, from three eighths to one half an 
inch in diameter, round, pale red. Flesh very juicy, with little 
or no pulp. Flavour saccharine and delicious, quality " best" for 
an out-door grape. (Ad. Int. Rep.) 

Garrigues. 

Raised by Edward Garrigues Kingsessing, Philadelphia. A 
vigorous grower, hardy and productive, very much resembles 
Isabella and no doubt a seedling of it. Bunch large, loose, 
shouldered. Berries large, oval, dark purple, covered with a 
thick bloom. Flesh with little toughness in its pulp, juicy, 
Bvveet, and rich — ripe eight or ten days before Isabella. 

Graham. 

An accidental seedling introduced by Wm. Graham, of Phi- 
ladelphia. Bunch of medium size, shouldered, not compact. 
Berry half an inch in diameter, round, purple, thickly covered 
with a blue bloom, contains little or no pulp, and abounds in 
saccharine juice of agreeable flavour, quality "best." (Ad. Int. 
Rep.) 

Hartford Prolific. 

Raised by Mr. Steel of Hartford, Conn, Hardy, vigorous, and 
productive. Bunch large, shouldered, rather compact. Berry 
large, globular, with a good deal of the native perfume. Skin 
thick, black, covered with a bloom. Flesh sweet, moderately 
juicy with considerable toughness and acidity in its pulp ; ripe 
about ten days before Isabella. 

Herbemont. 

"Warren. "Warreuton. 
Herbemont's Madeira. Neal Grape. 

Origin claimed for many localities, but not yet fully ascertain- 
ed. This is the most rampant grower of all our hardy grapes, 
and under favourable circumstances yields a fruit of surpassing 
excellence with which the nicest detector of foxiness, thickness of 
skin, toughness or acidity of pulp, can find no fault ; north of 
Philadelphia it needs a warm exposure or favourable season for 
the full development of all its excellences. In our village under 
the care of a lady, it has not failed for many years to give a 
most abundant crop of perfectly ripened fruit, and without pro- 
tection has not suffered at all from winter killing. A very old 
vine in Baltimore, which had never before failed to produce 
abundantly since its first bearing, had, last winter when the mer- 
cury fell to 19° below zero, all its young wood killed ; but 
ordinarily in that latitude and further south, it is an unfail- 



840 THE aRAPE. 

mg bearer, and particularly fitted for those southern latitudes 
that are liable to injury from late frosts in spring and early 
frosts in autumn, as it flowers very late and ripens its fruit 
early. Its leaves in autumn are the last to yield to frost, re- 
maining perfectly green and vigorous after all others have 
\vithered or fallen, consequently it has often an amount of 
unripened wood which should be cut oif before winter. 

Bunch very large and exceedingly compact, shouldered. Ber- 
ries below medium, round, dark bhie, or violet, covered with a 
thick light bloom. Skin thin, which is filled with a sweet, rich, 
vinous, aromatic juice, of so little consistence, that it cannot be 
called flesh. 

Lenoir^ Long, Devereaux, and Thurmond. — Under the above 
names, grapes much resembling in character the Herbemont, are 
grown in the Southern states, and we have hitherto considered 
them synonymous of it ; but all our southern friends claim that 
Lenoir is a distinct variety, and much earlier than any of the 
others, and also at least that some of the others are distinct. 
The matter is now under investigation, and we must wait the 
result before deciding. 

Hudson. 

Originated in the garden of Mr. Calkins, Hudson, N. Y 
Growth similar to Isabella, and said to be two or three weeks 
earlier. Bunch and berry much the same, but less sprightly 
and not quite so rich. 

Hyde's Eliza. 

Bunch medium, compact, often with a small shoulder. Berry 
medium size, round, black, covered with a thin, light bloom. 
Flesh tolerably juicy, somewhat buttery, with a pleasant vinous 
flavour. Ripe a few days before Isabella. 

Isabella. Prin. Ken. Adlum. 

This very popular grape, a native of South Carolina, was 
brought to the north and introduced to the notice of cultivators 
about the year 1818, by Mrs. Isabella Gibbs, the wife of George 
Gibbs, Esq., in honour of whom it was named. Its great vigour, 
hardiness, and productiveness, with the least possible care, have 
caused it to be most widely disseminated. A vine growing 
here has borne 12 bushels of grapes in a single year. It is, per- 
haps, a little more hardy, and ripens earlier than the Catawba, 
which renders it valuable at the northern part of this state, or 
the. colder portion of New-England. No farmer's garden, how 
ever small, should be without this and the Catawba. 

Bunches of good size — five to seven inches long, rathei 




THE GRAPE. 341 

loose, shouldered. Berries, oval, pretty large. Skin tliick 

dark purple, becoming at last nearly 

black, covered with a blue bloom. 

Flesh tender, with some pulp, which 

nearly dissolves when fully mature ; 

juicy, sweet and rich, with slight 

musky aroma. 

This grape is frequently picked as 
sooix as it is well coloured, and long 
before it is ripe. Isabella. 

Louisa. 

Raised by Samuel Miller, Calmdale, Lebanon Co., Penn. He 
Bays, hardy, vigorous grower, and having less seeds than most 
native grapes. Bunch medium, rather compact, occasionally 
shouldered. Berry round inclining to oval, black with a blue 
bloom, somewhat the flavour of Isabella, rather better quality, 
and ripe eight or ten days earlier. 

Lyman. 

Origin unknown — a Northern variety ; hardy and productive. 
Bunch small, rather compact. Berry, round, medium or below, 
black, covered with a thick bloom, similar in flavour to Clinton, 
and ripens about the same time. 

Mammoth Catawba. 

Bunch large, not compact. Berry large, round, of a deeper 
red and larger size than Catawba, but not equal to it in flavour. 
—(Ad. Int. Rep.) 

Marion. 

Origin unknown. Sent to Mr. Longworth from Marion, Ohio, 
and by him disseminated. It much resembles the Isabella in 
shape and size of berry, and form of bunch, but more uniform 
in its ripening and more delicate in flavour, ripening about the 
same time. Growth healthy, making firm and short jointed 
wood, with strong red tendrils; a good bearer. 

Bunches large, regular, seldom shouldered. Berries large, 
round, inclining to oval, dark purple with a bloom, juice abun- 
dant, pulp thin, not sufficiently tested for wine, a promising 
variety. (A. H. Einst, Mo.) 

Missouri. 
Missouri Seedling. 
This grape we received from Cincinnati, where it is con- 



342 THE GRAPE. 

siderably cultivated, and much esteemed in the ■vineyards, 
makinff a wine much resembling Madeira. It was received there 
from the east, under this name, and we think, may very proba- 
bly be a seedling from one of the Pineau or Burgundy grapes. 
It is not very productive, and makes little wood. The latter is 
greyish, spotted with dark brown specks, short jointed, buds in 
clusters, double and triple. Leaves deeply cut, trilobed. 

Bunches loose, and of moderate size. Berries small, round. 
Skin thin, almost black, with very little bloom. Flesh tender, 
with little pulp, sweet, and pleasant, but inferiour to the Ohio 
for the table. 

Norton's Virginia. Prin. Ken. 

Norton's Seedling. 

A native seedling, produced by a cross between the Bland 
and Miller's Burgundy, by Dr. N. Norton, of Richmond, Vir- 
ginia. It is a most productive grape in garden or vineyard, 
bearing very large crops (especially at the south, where many 
kinds rot,) in all seasons. It has been confounded by some 
with Ohio grape, from which it is quite distinct, niore pulpy, 
and less agreeable for the dessert, though, probably, a much 
better wine grape. 

Bunches long, sometimes eight or nine inches, occasionally 
shouldered, somewhat compact. Berries small, round. Skin 
thin, dark purple. Flesh pulpy, with a brisk, rather rough fla 
vour. The foliage is light coloured, shaped hke the Elsinburgh. 
Shoots strong and hardy. 

Northern Muscadine. 

Raised by the Shakers at New Lebanon, Columbia Co. N. Y. 

Bunches small, short, compact. Berry large, round, choco- 
late or brownish red. Skin thick, with a pungency and odour 
common to the wild fox grape, and is a very little, if any, im- 
provement on it. The berries fall from the bunch as soon as 
ripe, which is about two weeks before Isabella. 

Ohio. 

Segar Box Grape. Longworth's OJiio. 
Jack. 

This grape, which has recently attracted a good deal of at 
tention, has a rather singular history. The cuttings, from 
which all the present stock has originated, were left in a segar 
box, at the residence of N. Longworth, Esq., Cincinnati, Ohio, 
during his absence from home, b}'^ some person who was nor. 




THE aRAPE. 349 

known, and wlio left no account of them. It is still commonly 
known as the Segar Box in that vicinity. 

It is now supposed to be the same as the Jack Grape culti- 
vated near Natchez, Mississippi, and was so called from an old 
Spaniard of the name of Jaqucs, who introduced the vine. It 
is most likely a foreign sort, and, except in a few localities, a 
sandy soil and a mild climate, it is not likely to succeed ; it will 
not stand our winters here. 

The wood is strong, long jointed, lighter red than that of the 
Norton's Virginia, and smooth, with peculiarly pointed buds. 
Leaves large, trilobed. 

Bunches large and long, from six to 
ten inches, and often fifteen inches in 
length, rather loose, tapering, shoulder- 
ed. Berries, small, round. Skin thin, 
purple, with a blue bloom. Flesh tender, 
and melting, without any pulp, brisk and 
vinous. 
This grape is a good bearer, requires to 
Ohio. ^'*^ ^'^'1 pruned, and the wood laid-in thin 

and long. 

Raade. 

Raised by Peter Raabe, (thought to be hardy.) 

Bunches small, compact, rarely shouldered. Berry below 

medium size, round, dark red, thickly covered with bloom. 

Flesh very juicy, with scarcely any pulp. Flavour saccharine, 

with a good deal of the Catawba aroma. Quality " best." (Ad. 

Int. Rep.) 

Rebecca. 

A new variety. First disseminated last season. 

Bunches nearly cylindric, about four inches long by two and 
a half inches in diameter, very compact, and heavy, often 
shouldered. Berries of full, medium size, oval, and generally 
much compressed, strongly adhering to the peduncle. Colour 
light green in the shade, auburn or golden in the sun, and 
covered with a light bloom, considerably translucent. Flesh 
of some consistence, juicy, sweet, and delicious, with a per- 
iicptible native perfume, but very agreeable. It has no tough- 
ness or acidity in its pulp, and ripens eight or ten days ear- 
lier than Isabella, and keeping a long time after it "is ga- 
thered. 

This superior hardy white grape is undoubtedly a native — a 
•.■hance seedling in the garden of E. M. Peake, of Hudson, N. 
v., where it has been growing about nine years, and ther» 



344 



THE GRAPE. 



proved perfectly hardy and productive. It is not so vigorous in 
its hubit as Isabella and Catawba, but healthy, ami not disposed 




Rebecca, 



U) mildew, and being exceedingly beautiful as -well as excellent, 
it must be regarded as a very great acquisition. 



THE GRAPE. 346 



ScuppERNONG. Prin. Adluin 



Fox Grape, "^ 

Bull or Bullet, \ofihesou1h. 
American Muscadine, I •' 
Eoanoake. J 
"VitiS Vulpina. Lind. 
rotuudifolia. Miclix. 

The Scuppernoni^ cjrape is a very distinct southern specioa, 
found growing wild, ^'ro»n Virginia to Florida, and climbing the 
tops of the tallest trc-o<i. It is easily known from every other 
grape by the small ?)".'> of its leaves, which are seldom over 
two or three inches in A'T^oeter, and by their being glossy and 
smooth on both the upd<;'v and upper surfaces. These leaves 
are roundish and coarsely '^■'rrated, and the young shoots are 
slender ; the old wood is s'PO'^th, and not shaggy, like that of 
most vines. This species is /"^K'^rious. 

We have made several trials -^-nh the Scuppernong grape, but 
find it quite too tender for a noH\ 's^-n climate, being killed to the 
ground by our winters. At the «i'^7*h it is a very hard}', pro- 
ductive, and excellent wine grape. 'S'^/e White and Black Scup- 
pernong scarcely differ, except in t^i r^olour of the fruit. The 
tendrils of each correspond in hue w"t^ .*^he fruit. 

Bunches small, loose, seldom compf>,-^'\ of more than six ber- 
ries. Berries round, large. Skin th'c\- light green in the 
white, dark red in the black variety. Fle*^ ouite pulpy, except 
when very thoroughly ripe, juicy and swr^if- 'mt with a strong, 
musky scent and flavour. 

To-Kalon. 

Raised by Dr. Spofford, of Lansingburgh, I> \' 
This fine grape has been but little dissei»wa''t'Y' in conse- 
quence of the general supposition that it wa«5 v^,ry r^uch like, 
if not identical with, the Catawba, from which it is ^rtii-oly dis- 
tinct in wood, foliage, and every characteristic of the f'T^c. It 
is a vigorous grower, foliage very large, abundant, and lu'ich 
less rough than Catawba or Isabella, and the alaj of the l/^?i\<^« 
overlap each other different from any other with which we h^i* 
acquainted. 

Bunches large and shouldered. Berries varying in form from 
oval to oblate, very dark in colour and profusely covered with 
bloom. Its fruit, when ripe, is very sweet, buttery, and luscious, 
without foxiiiess in its aroma, or any toughness or acidity in its 
pulp. It is perfectly h.irdy, and with good treatment in deep, 
rich, pervious soil, it is an early iMid abundant bearer ; with iu« 
different treatment it is a poor bearer, it ripens a liule earliei 
than Isabella. Wyraan is probably the same as this. 

16» 



346 the mulberry 

Union Village. 
Shaker Grape. 
This very attractive grape originated among the Shakers al 
Union Village, Ohio, and was introduced by Mr. Long-worth, ol 
Cincinnati. It is undoubtedly a seedling of Isabella, but is 
much more vigorous in growth, and its fruit often nearly equals 
the size of Black Hamburgh. It ripens about the time of Isa- 
bella, or a few days before. 

Venango. 
Miner's Seedling. 

An old variety said to be cultivated by the French at Fort 
Venango, on the Alleghany river, some eighty years since. A 
very vigorous grower, and hardy. 

Bunch compact, of a fine lilac colour, with the toughness of 
pulp belonging to the native varieties, but with a peculiar aro- 
matic flavour which makes it valuable for the kitchen, and also 
for flavouring wine. Kipeus two weeks earlier than Catawba. 
(R. Buchanan, MS.) 

White Catawba. 

A seedling from the Catawba, raised by Mr. Mottier, of Cin- 
cinnati. Inferiour to its parent; resembles the White Fo.x. 

Bunches medium compact, sometimes small, often shouldered. 
Berries large, round, creamy white. Pulp hard, sweetish, de- 
ficient in juice, not tested for wine, and but little cultivated. 
(R. Buchanan, MS.) 

York Madeira. 

From York Co., Pa. Excellent when fiilh' ripe ; extremely produc- 
tiA'e, hardy ; canes rather slender, short jointed, resembles Miller's 
Burgundy in size of herry, shape, and compactness of bunch. Excel- 
lent when fully ripe ; of a peculiar flavour. (W. C. Waring.) 

Selection of foreign grapes for a cold vinery. Black Hamburgh, White 
Frontignan, West's St. Peters, Chasselas of Fontainbleau, Black Prince, 
Zinfindal, and Grizzly Frontignan. 

Selection of native grapes. Isabella, Catawba, Diana, Delawaie, Ke 
becca, To-Kalon, and Concord. 



CHAPTER XVIII. 



THE MULBERRY. 



Moms, Tourn. JJrticacecc, of botanists. 

Sfurier, of the French ; 3Iaulheerhaurn, German ; Moro, Italian ; Morel^ 

Spanish. 

The Mulberry is a hardy, deciduous fruit tree, but Httle cut 
tivated in this country, though it is really a very considerable 
acquisition to our list of summer fiuits, and every garden o/ 



THE MULBERRY. 341 

jonsidorable size, ought to contain one or two trees. The fruit 
ripens in July, very soon after the season of cherries. It ia 
rarely picked from the trees, as it falls as soon as ripe, and it is 
therefore the custom to keep the surface below it in short turf, 
and the fruit is picked from the clean grass. Or, if the surface 
is dug ground, it may be sown thickly with cress seed, six weeks 
previously to the ripening of the fruit, which will form a tem- 
porary carpet of soft verdure. 

The Kkd Mulberry (^Morus rubra, L.) is a native species, 
more or less common in our woods, with large, rough, heart- 
shaped or lobed leaves. The fruit is about an inch long, and 
very pleasant and palatable — though much inferiour to the 
Black English. It bears transplanting well, or is easily raised 
from seed, and may, undoubtedly, be greatly improved by re- 
peated reproduction in this way. As it forms a large orna- 
inental tree with a fine spreading head forty feet high, it is well 
deserving a place on the lawn, or near the house, in ornamental 
plantations 

Johnson, a Seedlinr; from Ohio. Fruit very large, oblong, 
cylindric ; blackish colour, sub-acid, and of mild, agreeable 
flavour. Growth of the wood strong and irregular. Leaves 
uncommonly large. 

The Black Mulberry, or English Mulberry, {Morns nigra, 
L.) is a very celebrated old fruit tree, originally from Asia, more 
or less commonly cultivated in all parts of Europe, out yet 
quite rare in this country. Its growth is slow, and it seldom 
attains a height of more than twelve or fifteen feet, forming a 
low, branching tree, with lobed leaves, but it is very long lived, 
and there is a specimen in England, at the seat of the Duke of 
Northumberland, 300 years old. In this country it is scarcely 
hardy enough north of New York, except in sheltered situations. 
An occasional extreme cold winter kills them ; they are also 
subject to canker and die off. 

The fruit is incomparably larger and finer than that of the 
Red Mulberry, being an inch and a half long, and nearly an 
inch across — black, and of delicious flavour. 

There are many varieties of the White Mulberry, commonly 
cultivated for silk, but which produce fruit of no value. 

The best soil for the Mulberry, is a rich, deep, sandy loam. 
The tree requires little or no pruning, and is of very easy cul- 
ture. It is usually propagated by cuttings, three feet long, 
planted in the spring, half their depth in the ground; cuttings 
made of pieces of the roots will also send up shoots and become 
plants. 

Everhearing. Originated here from seed of the Multicaulis. 
Tree very vigorous and very productive, an estimable variety, 
and surpassed by none except the Black English, and possesses 
the same rich subacid flavour. It continuesin bearing a long tima 



348 NTTs. 

Fruit cylindric, one and a quarter of an inch lonw, anc ncarlj 
naif an incli in diameter. Color maroon, or an intense blue 
black at full maturity. Flesh juicy, rich, sugary, with a sprightly 
vinous flavour. 



CHAPTER XIX. 

NUTS. 

The European Walnut, [Jaglans regia, L. ; Noyer of the 
French ; Walnaussbaum, German ; JVocil, Italian ; and Nogai, 
Spanish ;) better known here as the Madeira Nut, is a fine lof- 
ty growing- tree, with a handsome spreading head, and bearing 
crops of large and excellent nuts, enclosed like those of our native 
black walnut in a simple husk. It stands the winter very well 
here, and to the south of this it would undoubtedly be a profit- 
able fruit to plant for the market. The fruit in a green state 
is very highly esteemed for pickling, and the great quantities 
of the I'ipe nuts annually imported and sold here, prove the es- 
timation iu which they are held for the table. There are seve- 
ral varieties reputed to be of rather finer quality, which, Iiow- 
ever, have not displaced the original species, even in the gar- 
dens of Europe, and have not yet borne fruit here. 

This tree is usually propagated by the seed, and transplant- 
ed from the nurseries when from three to six feet high. But it 
may also be grafted, with due care, on the common hickory 
nut. 

The Hickory Nut [Carya alba,) or shell-bark, the Black 
Walnut (Juglans nigra,) and the Butternut, {J. cincrea,) are 
native nut-bearing trees, common in our forests, and too well 
known to need description here. There are occasionally found 
in the woods, accidental varieties of the shell-bark hickory, of 
much larger size and finer flavour than the common species, 
which are highly worthy of cultivation, as we confess, to our 
own taste, this nut is nuich supei'iour to the European walnut. 
There is indeed no doubt, that with a little care in reproduction 
by seed, the shell-bark may be trebled in size, and greatly im- 
■proved in flavour. 

The Filbert, [Noisette, of the French ; Nassbaum, German; 
Avellano, Spanish; is an improved variety of the common ha- 
zel-nut of the woods of Europe, [Corylus avellana, L.) The 
fruit is three or four times as large as that of our common ha- 
rel-nut, and fi'om its size and excellent flavour is admired for 
the desserts The old Spanish filbert common in mai-y of Dn> 



KUT3. 349 

gardens, is a wortlilcss, nearly barren variety, but we hi vn 
found the Bfettcr English sorts productive and excellent in thia 
climate, and at least a few plants of them should have a place 
in all our gardens. They are generally raised from layers, made 
in the spring, but they may also be grafted readily on the com- 
mon hazel-nut, or the Spanish nut. When planted out they 
fihould not be permitted to sucker, and should be kept in the 
form of bushes with low heads, branching out about two feet 
from the ground, and they should be annually pruned some- 
what like the gooseberry, so as to presei've a rather thin, open 
head — shortening back the extremities of the young shoots one 
half, every spring. 

The following are the best filberts known. 

1. CosFORD. (Thomp. P. Mag.) Nut large, oblong ; husk 
hairy ; shell remarkably thin, and kernel of excellent flavour. 
A good bearer. 

2. Frizzled. (Thomp. P. Mag.) Easily known by its hand- 
some, deeply cut husk. Nut of medium size, oval, compressed ; 
husk hair}' ; shell thick ; kernel sweet and good. 

3. Northamptonshire Prolific. (Thomp.) Ripens early. 
Nut of medium size, oblong, husk hairy ; shell thick. 

4. Red Filbert. Easily known from other sorts, by the 
crimson skin of the kernel. Fruit of medium size, ovate. 
Shell thick. Kernel with a peculiar, excellent flavour. 

5. White Filbert. (Thomp. Lind.) Resembles the last, 
but with a light yellow or white skin. The tree is also quite 
bushy. Nuts ovate. Husk long and tubular. 

The English generally call those varieties w-ith long husks, 
filberts^ {full-beards,) and those with short husks, simply nuts. 

The Chestnut, [Castanea vesca, W; Ckatagnier, of the 
French ; Castainenbaum, German ; Castar/no, Italian ;) is one of 
our loftiest forest trees, common in most parts of the United 
States and Europe, and bearing excellent nuts. The foreign 
variety best known in this country, is the Spanish Chestnut, 
with fruit nearly as large as that of the Horse-Chestnut, and 
which is excellent when boiled or roasted. It thrives very well 
here, but is not quite hardy to the north or east of this. One 
or two English varieties have been produced, of considerable 
excellence, among Avhich, the Downton is considered the best. 
The French cultivate a dozen or more varieties of greater or 
less excellence, but though some of them have been introduced, 
we have not yet fairly tested them in this country. 

The Chinquapin', or Dwarf Chestnut, common in some parts 
of the middle and southern states, is a dwarf species of the 
chestnut, nsually growing not more than six to ten fe(;t high, 
and bearing fi'uit of half the size of the common chestnut, w^ith 
the same flavour. It is worth a place in a small fruit garden, 
IS a curiosity. 



«*J50 THE PLUM. 



All the cliestmits are very easily cultivated in any gocJ, light 
soil, and may be propagated by grafting, and by^owing the 
seeds. 



CHAPTER XX. 



THE PLUM. 



Prunus domestica, L. Bosacece, of botanists. 
Prunier, of the French ; Fflaumenhaum, German ; Prugno, ItaUan ; d 
ruelo, Spanish. 

The original parent of most of the cultivated plums of our 
gardens is a native of Asia and the southern parts of Europe, but 
it has become naturalized in this country, and in many parts of 
it is produced in the greatest abundance.* That the soil and 
climate of the middle states are admirably suited to this fruit is 
sufficiently proved by the almost spontaneous production of such 
varieties as the Washington, Jeft'erson, Lawrence's Favourite, etc. ; 
sorts which equal or surpass in beauty or flavour the most cele- 
brated plums of France or England. 

Uses. The finer kinds of plums are beautiful dessert fruits, of 
rich and luscious flavour. They are not, perhaps, so entirely 

* There are three species of wild plum indigenous to this country — of 
tolerable tlavour, but seldom cultivated in our gardens. They are the fol- 
lowing. 

I. The Chickasaw Plum. (Prumis CMcasa, l^Iichaux.) Fruit about 
three fourths of an inch in diameter, round, and red or 3"ellowish red, of a 
pleasant, sub-acid flavour, ripens pretty early. Skin thin. The branches 
are thorn}', the head rather bushy, with narrow lanceolate, serrulate leaves, 
looking at a little distance somewhat like those of a peach tree. It usually 
grows about 12 or 14 feet high, but on th.e Prairies of Arkansas it is only 
3 or 4 feet high, and in this form it is also common in Texas. The Dwarp 
Texas Plujsi described by Kenrick is only this species. It is quite orna- 
mental . 

II. Wild Red or Yellow Plum (P. americana, Marshall.) Fruit 
roundish, oval, skin thick, reddish orange, with a juicy, yellow, sub-acid 
pulp. The leaves arc ovate, coarselj- serrate, and the old branches rough 
and somewhat thorny. Grows in hedges, and by the banks of stream!?, 
from Canada to the Gulf of Mexico. Tree from 10 to 15 feet high. Fruit 
ripens in July and August. 

III. The Beach Plvm, or Sand Plum. (P. mariiima, Wang ) A low 
shrub, with stout straggling branches, found mostly on the sandy sea-coast, 
from Jlassachusetts to Virginia, and seldom ripening well elsewhere. 
Fruit roundish, scarcely an inch in diameter, red or purple, covered with 
ft bloom ; pleasant, but son: e what astringent. Leaves oval, finely Sf-'rrata 



THE FLUM. 351 

wholesome as the peach or the pear, as, from their somewhat 
cloying and flatulent nature, unless when very perfectly ripe, 
they are more likely to disagree with weak stomachs. 

For the kitchen the plum is also very highly esteemed, being 
prized for tarts, pies, sweetmeats, etc. In the south of France 
an excellent spirit is made from this fruit fermented with honey. 
In the western part of this state where they are very abundant, 
they are halved, stoned, and dried in the sun or ovens, in large 
quantities, and are then excellent for winter use. For eating, 
the plum should be allowed to hang on the tree till perfectly 
ripe, and the fruit will always be finer in proportion as the tree 
has a more sunny exposure. Tlie size and quality of the fruit 
is always greatly improved by thinning the fruit when it is half 
grown. Indeed to prevent rotting and to have this fruit in its 
highest perfection, no two plums should be allowed to touch 
each other while growing, and those who are willing to take 
this pains, are amply repaid by the superior quality of the fruit. 

One of the most important forms of the plum in commerce is 
that oi prunes, as they are exported from France to every part 
of the world. We quote the following interesting account of 
the best mode of preparing prunes from the Arboretum Bri- 
tannicum. 

The best prunes are made near Tours, of the St. Catherine 
plum and the prune d'Agen ; and the best French plums (so- 
called in England,) are made in Provence, of the Perdrigon 
blanc, the Brignole, and the prune d'Ast ; the Provence plums 
being most fleshy, and having always most bloom. Both kinds 
are, however, made of these and other kinds of plums, in various 
parts of France. The plums are gathered when just ripe 
enough to fall from the trees on their being slightly shaken. 
They are then laid, separately, on frames, or sieves, made of 
wicker-work or laths, and exposed for several days to the sun, 
till they become as soft as ripe medlars. When this is the case, 
they are put into a spent oven, shut quite close, and left there 
for twenty-four hours ; they are then taken out, and the oven 
being slightly reheated, they are put in again when it is rather 
warmer than it was before. The next day they are again taken 
out, and turned by slightly shaking the sieves. The oven is 
heated again, and they are put in a third time, when the oven 
is one-foui'th degree hotter than it was the second time. After 
remaining twenty-four hours, they are taken out, and left to get 
quite cold. They are then rounded, an operation which is per- 
formed by turning the stone in the plum without breaking the 
skin, and pressing the two ends together between the thumb 
and finger. They are then again put upon the sieves, which 
are placed in an oven, from which the bread has been jugt 
drawn. The door of the oven is closed, and the crevices are 
stopped round it with clay or dry grass. An hour afterw ai-ds, 



362 THE PLUM. 

the plams are taken out, and the oven is again shut with a cnp 
of water in it, for about two hours. AVhen the water is so wario 
as just to be able to bear the finger in it, the prunes are again 
placed in the oven, and left there for twentj'-four hours, when 
the operation is finished, and they are put loosely into small, 
long, and rather deep boxes, for sale. The common sorts are 
gathered by shaking the trees ; but the finer kinds, for making 
French plums, must be gathered in the morning, before the 
rising of the sun, by taking hold of the stalk, between the thumb 
and finger, without touching the fruit, and laid gently on a bed 
of vine-leaves in a basket. When the baskets are filled, without 
the plums touching each other, they are removed to the fruit 
room, where they are left for two or three days exposed to the 
sun and air ; after which the same process is employed for the 
others ; and in this way the delicate bloom is retained on the 
fruit, even when quite dry. 

Propagation and culture. The plum is usually propagated 
in this country by sowing the seeds of any common free grow- 
ing variety, (avoiding the danisons which are not readily work- 
ed,) and budding them when two years old, with the finer sorts. 
The stones should be planted as soon as gathered, in broad 
drills, (as in planting peas,) but about an inch and a half deep. 
In good soil the seedings will reach eighteen inches or two feet 
in height, the next season, and in the autumn or the ensuing 
spring, they may be taken from the seed beds, their tap roots 
reduced, and all that are of suitable size, planted at once in the 
nursery rows, the smaller ones being thickly bedded until after 
another season's growth. 

The stocks planted out in the nursery will, ordinarily, be ready 
for working about the ensuing midsummer, and, as the plum is 
quite difficult to bud in this dry climate, if the exact season is 
not chosen, the budder must watch the condition of the trees, 
and insert his buds as early as they are sufficiently firm, — say, 
in this neighbourhood, about the 10th of July. Insert the buds, 
if possible, on the north side of the stock, that being more pro- 
tected from the sun, and tie the bandage rather more tightly 
than for other trees. 

The English propagate very largely by layers three varieties 
of the common plum — the Muscle^ the Brussels and the Pear 
Plum, which are almost exclusively employed for stocks with 
them. But we have not found these stocks superiour to the 
seedlings raised from our common plums, (the Blue Gage, llorse- 
pUun, &c.,) so abundant in all our gardens. For dwarfing, the 
seedlings of the Mirabelle are chiefly employed. 

Open standard culture, is the universal mode in America, aa 
the plum is one of the hardiest of fruit trees. It requires little 
or no pruning, l)eyond that of thinning out a crowded head, or 
!aking away decayed or broken branches, and this should be 



THE PLUM. 353 

done before mid-summer, to prevent the flow of gnm. Old trees 
that have become barren, may be renovated by heading them 
in pretty severely, covering the wounds with our solution of 
gum shellac, and giving them a good top dressing at the roots. 

Soil. The plum will grow vigorously in almost every part 
of this country, but it only bears its finest and most abundant 
crops in heavy loams, or in soils in which there is a considerable 
mixture of clay. In sandy soils, the tree blossoms and sets 
plentiful crops, but they are rarely perfected, falling a prey to 
the curculio, an insect that harbours in the soil, and seems to find 
it difficult to penetrate or live in one of a heavy texture, while 
a warm, light, sandy soil, is exceedingly favourable to its propaga- 
tion. It is also undoubtedly true, that a heavy soil is naturally 
the most favourable one. The surprising facility with which 
superior new varieties are raised merely by ordinary reproduc- 
tion from seed, in certain parts of the valley ol the Hudson, as 
at Hudson, or near Albany, where the soil is quite clayey, and 
also the delicious flavour and great productiveness and health of 
the plum tree there almost without any care, while in adjacent 
districts of rich sandy land it is .a very uncertain bearer, arc \ cry 
con\incing proofs of the great importance of clayey soil for this 
fruit. 

Wltei'e the whole soil of a place is light and sandy, we would 
recommend the employment of pure yellow loam or yellow clay, 
ill the p'ace of manure, when preparing the border or spaces for 
planting the plum, ^^ery heavy clay, burned slowly by mixing 
it in large heaps with brush or faggots, is at once an admirable 
manure and alterative for such soils. Swamp muck is also 
one of the best substances, and especially that from salt water 
marshes. 

Common salt we have found one of the best fertilizers for the 
plum tree. It not only greatly promotes its health and luxuri- 
ance, but from the dislike which most insects have to this sub- 
sViUice, it drives away or destroys most of those to which the 
plum is liable. The most successful plum giower in our neigh- 
bourhood, applies, with the best results, half a peck of coarse salt 
to the surface of the ground under each bearing tree, annually, 
about the first of April. 

Insects and diseases. There are but two drawbacks to the 
cultivation of the plum in the United States, but they are in 
some districts so great as almost to destroy the value of this tree. 
These are the ck radio, and the knots. 

The curculio, or 'plum-weevil, [Rhynchcenus Nenuphar,) is 
the uncompromising foe of all smooth stone fruits. The culti- 
vator of the Plum, the Nectarine, and the Apricot, in many 
parts of the country, after a flattering profusion of snowy bios- 
soms and an abundant promise in the thickly set young cropa 
of fruit, has the frequent mortification of seeing nearly all, oj 




354 THE PLUM 

indeed, often tlie whole crop, fall from the trees when half oi 
two-thirds grown 

If he examines these falling fruits, he will perceive on the 
surface of each, not far from the stalk, a small semi-circular 
scar. This star is the crescent-shaped insignia of that little 
Turk, the curculio ; an insect so small, as perhaps, to have es- 
caped his observation for years, unless particularly drawn to it, 
but which nevertheless appropriates to himself the whole pro- 
duct of a tree, or an orchard of a thousand trees. 

The habits of this curculio, or plum-weevil, are not yet fully 
and entirely ascertained. But careful observation has resulted 
m establishing the following points in its history. 

The plum-weevil is a small, dark brown 
beetle, with spots of white, yellow, and black. 
Its length is scarcely on^.-tifth of an inch. On 
ils back are two black humps, and it is furnish- 
ed with a pretty long, curbed throat and snout, 
which, when it is at rest, i? bent between the 
foi'elegs. It is also provided with two wings 
with which it flies through the air. How far 
this insect flies is yet a disputed point, some 
cultivators atfirming that it scarcely goes far- 
ther than a single tree, and others believing 

^" itsmark """^ ^^'^^ ^^ ^'^^ "''^^' ^ '''^°^^ neighbourhood. Our 
own observation inclines us to tho belief that 
this insect emigrates just in proportion as it finds in more or less 
abundance the tender fruit for depositing its eggs. Yeiy rarely 
do we see more than one puncture in a plum, and, if the insects 
are abundant, the trees of a single spot will not aftbrd a suffi- 
cient number for the purpose ; then there is little doub*^. (as we 
have seen them flying through the air,) that the insect flies far 
ther in search of a larger supply. But usually, we think it 
remains nearly in the same neighbourhood, or migrates but 
slowly. 

About a week or two after the blossoms have fallen from the 
trees, if we examine the fruit of the plum in a district Avhere this 
insect abounds, we shall find the small, newly formed fruit, 
beginning to be punctured by the proboscis of the plum-weevil. 
The insect is so small and shy, that unless we watch closely it 
is very likely to escape our notice But if we strike or shake 
the tree suddenly, it will fall in considerable numbei's on the 
ground, drawn up as if dead, and resembling a small raisin or, 
perhaps more nearly, a ripe hemp seed. Fi'om the first o+' April 
until August, this insect may be found, though we think its de- 
predations on fruit, and indeed its appeai'ance in any quantity, 
is confined to the months of May and June in this climate. In 
places where it is very abundant, it also attacks to some extent 
the cherry, the peacli, and even the apple. 



THE PLUM. 855 

Eaf.y in July the punctured plums begin to fall rapidly from 
the tree. The egg deposited in each, at first invisible, has be- 
come a white grub or larva, which slowly eats its way towards 
the stone or pit. As soon as it reaches this point, the fruit iklls 
to the ground. Here, if left undisturbed, the grub soon. finds 
its way into the soil. 

There, according to most cultivators of fruit, and to our own 
observations, the grubs or larvae remain till the ensuing spring, 
when in their perfect form they again emerge as beetles and 
renew their ravages on the fruit. It is true that Harris, and 
some other naturalists, have proved that the insect does some- 
times undergo its final transformation and emerge from the 
ground in twenty days, but we are inclined to the opinion that 
this only takes place with a small portion of the brood, Avhich, 
perhaps, have penetrated but a very short distance below the 
surface of the soil. These making their appearance in mid- 
summer, and finding no young fruit, deposit their eggs in the 
young bi'anches of trees, etc. But it is undeniable that the sea- 
son of the plum-weevil is early spring, and that most of the larvae 
which produce the annual swarm, remain in the soil during the 
whole period intervening since the fall of the previous year's 
fruit. 

There are several modes of destroying this troublesome insect. 
Before detailing them, we Avill again allude to the fact, that we 
have never known an instance of its being troublesome in a 
heavy soil. Almost always the complaint comes from portions 
of country where the soil is light and sandy. The explanation 
of this would seem to be that the compact nature of a clayey 
soil is not favourable to the passage or life of this insect, while 
the warm and easily permeable surface of sandy land nurses 
every insect through its tender larva state. Plum trees growing 
in hard trodden court-yards, usually bear plentiful crops. Fol- 
lowing these hints some persons have deterred the plum-weevil 
by paving beneath the trees ; and we have lately seen a most 
successful experiment which consisted in spreading beneath the 
ti'ee as far as the branches extended a mortar made of stiff clay 
about the thickness of two or three inches — which completely 
prevented the descent of the insect into the earth. This is 
quickly and easily applied, and may therefore be renewed every 
season until it is no longer found necessary. 

The other modes of destroying the plum-weevil are the fol- 
lowing : — 

1. Shaking the tree and hiUing the beetles. Watch the young 
fruit, and you will perceive when the insect makes its appear- 
ance, by its punctures upon them. Spread some sheets under 
the tree, and strike the trunk pretty sharply several times with 
a wooden mallet. Tke insects will quickly fall, and should be 
killed immediately. This should be repeated daily for a week. 



S56 THE PLUM. 

or so long as the insects continue to make their appearance. 
Repeated trials have proved, beyond question, that this rathel 
tedious mode, is a \ery effectual one if persisted in.* Coops of 
chickens placed about under the trees at this season will assist 
in destroying the insects. 

2, Gatherinrj the fruit and destrorjinc/ the larvce. As the in- 
sect, in its larva or grub form, is yet within the plums when 
they fall pi'ematurely from the tree, it is a very obvious mode of 
exterminating the next year's brood to gather these fallen fruits, 
d.uly, and feed them to swine, boil, or otherwise destroy them. 
In our own garden, where several years ago we suffered by the 
plum-weevil, we have found that this practice, pursued or a 
couple of seasons, has been pretty effectual. Others have re- 
ported less favourably of it ; but this, we think, arose from their 
trying it too short a time, in a soil and neighbourhood where the 
insect is very abundant, and where it consequently had sought 
extensively other kinds of fruit besides the plum. 

A more simple and easy way of covering the difficulty, where 
there is a plum orchard or enclosure, is that of turning in swine 
and fowls during the whole season, when the stung plums are 
dropping to the ground. The fruit, and the insects contained in 
it, will thus be devoured together. This is an excellent expe- 
dient for the farmer, who bestows his time grudgingly on the 
cares of the garden. 

3. Application of lime and sulphur. Thos. W. Ludlow, Jr., 
of Yonkers, N. Y., has been very successful with this remely, 
and we give his receipt, " v/hich is by syringing the trees after 
the fall of the blossoms, with a mixture of whitewash and flour 
of sulphur in the proportion of 18 double handfuls of sulphur to 
a barrel of tolerably thick whitewash, made of unsiacked lime. 
The sediment of this mixture will answer for a second and third 
barrel, merely filled with water and well stirred : apply the mix- 
ture three times a week for four weeks." 

Mr. Ludlow informs us that on the trees where the applica- 
tion has been made no knots or black worts have made their 
appearance. 

The knots or black gum. In some parts of the country this is 

* Merely s/irt/cmg' the tree is not sufficient. The following memorandum, 
as additional proof, we quote from the Genesee Farmer. " Under a tree 
in a remote part of the fruit garden, having spread the sheets, I made the 
following experiment. On shaking the tree well I caught five curculios ; 
on jarring it with tlie hand I cauglit twelve more ; and on striking the 
tree with a stone, eight more dropped on tlie sheets. I was now con- 
vhiced tliat I had been in error ; and calling in assistance, and using a 
hammer to jar the tree violently, we cauglit iii less than an hour, more 
than two hundred and aixXj of these insects." We wUl add to this, that 
to prevent injury to the tree a large wooden mallet should be substituted 
for a hammer, and it is better if a tliick layer of cloth is bound over ita 
bead. 



THE PIUM. Z&1 

h most troublesome disease, and it has, in neighbourhoods where 
it has been suffered to take its course, even destroyed the whole 
race of plum trees. 

The knots is a disease attacking the bark and wood. The 
former at first becomes swollen, afterwards bursts, and, finally, 
assumes the appearance of large, irregular, black lumps, with a 
hard, cracked, uneven surface, quite dry within. The passage 
of the sap upwards, becomes stopped by the compression of the 
branch by the tumour, and, finally, the poison seems to dissemi- 
nate itself by the downward flow of the sap through the whole 
trunk, breaking out in various parts of it. 

The sorts of plum most attacked by this disease, are those 
with purple fruit, and we have never known the green or yellow 
fruited varieties infected, until the other sorts had first become 
filled with the knots. The common horse plum, and damson, 
appear to be the first to fall a prey to it, and it is naore diflScult 
to eradicate it from them, than from most other sorts. The 
common Morclla cherry is, also, very often injured by the same 
disease in Pennsylvania. 

There is yet some doubt respecting the precise cause of these 
knotty excrescences, though there is every reason to think it is 
the work of an insect. Professor Peck and Dr. Han-is believe 
that they are caused by the same curculio or plum-weevil that 
stings the fruit ; the second brood of which, finding no fruit 
ready, choose the branches of this tree and the cherry. This 
observation would seem to be confirmed by the fact that the 
grubs or larva; of the plum-weevil are frequently found in these 
warts, and that the beetles have been seen stinging the 
branches. 

On the other hand, the following facts are worthy of atten- 
tion. First, in some parts of the country, where the curculio 
has been troublesome for many years, the knots have never been 
known. Secondly, in many cases, the knots have been abun- 
dant on plum trees, when the fruit was entirely fair and unin- 
jured by the curculio, even upon the same branches. 

These facts seem so irreconcilable with the opinion that the 
curculio produces both these effects, that we rather incline at 
present to the belief, that though the curculio deposits its eggs 
in the tumours on the branches while they are yet soft and tender, 
yet it is not to the curculio, but to some other insect or cause, 
that we owe this unsightly disease. 

Practically, however, this is of little account. The experi- 
ence of many persons, besides ourselves, has proved, most satis- 
factorily, that it is easy to extirpate this malady, if it is taken 
in season, and unremittingly pursued. As early as possible in 
the spring, the whole of the infected trees should be examined, 
and every branch and twig that shows a tumour, should be cut 
ofif, and im mediately burned. Whatever may be the insect, we 



358 THE PLUM. 

thus destroy it, and, as experience has tangtit ns that the mafe 
dy spreads rapidly, Ave will thus eftectually prevent its increase^ 
If the trees are considerably attacked by it, it will probably be 
necessary to go over them again, about the middle of May, but, 
usually, once a year will be sufficient. If any of the trees are 
very much covered with these knots, it is better to head back 
the shoots severely, or dig them up and burn them outright, and 
it will be necessary to prevail upon your neighbours, if they are 
near ones, to enter into the plan, or your own labours will be of 
little value. Pursue this simple and straightforward practice 
for two or three seasons, (covering any large wounds made, 
with the solution of gum shellac,) and the knots will be found to 
disappear, the curculio to the contrary notwithstanding. 

Vab'eties. There are now a pretty large number of fine 
plums, and some most important additions have been made by 
the seedlings raised in this country. The Green Gage still 
stands at the head of the list for high flavour, thougli several 
other sorts are nearly or quite equal to it. The Washington, 
the Jeiferson, and the Madison, are among the largest and most 
beautiful ; and Coe's Golden Drop, and Reine Claude de Bevay, 
are very desirable for their late maturity. 

m describing plums, the surface of the young wood} when just 
lipened, is an important character ; as it is smooth, in some varie- 
ties, and doiony, or covered with soft hairs, in others. In some 
varieties, the flesh imrts from the stone, while in others it ad- 
heres. And, finalh^, the depressed line or channel which runs 
down one side of the exterior surface of the plum, is called the 
suture, and the prominence or absence of this feature enables us 
to distinguish many kinds at first sight. 



CLASS I. 
Contains those of best quality and most generally approved. 

Bingham. Man. Ken. Thomp. 

A native fruit, originally from Pennsylvania, and named after 
the Bingham family. 

Fruit large, handsome, productive, and excellent. Branches 
downy. Fruit an inch and three fourths long, oval, rather widest 
cowards the stalk. Skin deep yellow, somewhat spotted with 
rich red on the sunny side. Stalk slightly inserted. Flesh 
yellov, adhering to the stone, juicy, and of rich and delicious 
flavour. Last of August and first of September. 



THE PLUM. 



S59 



Blue Imperatrice. Tliomp. P. Mag. 



JCmj-y^ratr.ce. Lind. Mill. 
Veritable Imperatrice. 



Violette. 

Imperatrice Violette. O.Duh. 

The true Blue Imperatrice is an 
admirable plum, one of the finest of 
the late plums, hanging for a long 
time on the tree, and may be kept 
in the fruit room a considerable 
period after being gathered. It is 
rich, sugary and excellent. The 
branches arc long, smooth, and 
slender, and the smaller twigs start 
out at nearly right angles with the 
main branches. 

Fruit of medium size, obovate, 
tapering most towards the stalk. 
Stalk nearly an inch long, set in 
a slight hollow. Skin deep purpled, 
covered with a thick blue bloom. 
Flesh greenish-yellow, pretty firm, 
rather dry, but quite rich and 
sugary, adhering closely to the 
stone. Ripens in October, and will 
oa' e;, in sheltered situations, till the middle of November. 




Blue Imperatrice. 



Bleecker's Gage. Man. 
German Gage. 




Eleecker''s Gage 



A fruit of the first quality, and 
the most popular plum in the 
northern and western, portion of 
this state, being not only excel- 
lent, but remarkably hardy, and 
a g(.)od and regular bearer. It 
was raised by the lateMrs.Bleecker, 
of Albany, about 30 years ago, 
from a prune pit given her by the 
Rev. Mr. Dull, of Kingston, N. Y., 
which he received from Germany. 
The original tree still stands in 
her garden. 

It ripens the last of August, 
from a week to two ^Yeeks later 
than our Yellow Gage. Branches 
downy. Fruit of medium size, 
roundish-oval, very regular. Su- 
ture scarcely perceptible. Stalk 
quite long, an inch or more, 
straight and pretty stout, downy 



OoO 



THE PLUta. 



slightly inserted. Skin yellow, with numerous imbedded white 
specks, and a thin white bloom. Flesh yellow, rii;h, sweet, and 
luscious in tiavour. Separates almost entirely from stone, which 
is pointed at both ends. Leaves dark green. Easily distinguished 
from Yellow Gage by its longer and stouter stalk. 

Coe's Golden Drop. Thomp, Lind. P. Mag. 



Bury Seedling. 
Coe's Imperial. 
New Golden Drop. 

Raised by Mr. Coe, an 
English gardener, near Lon- 
don. Tree moderately vi- 
gorous, productive ; requires 
a warm late season to ripen 
it north of 41° latitude. 

Branches smooth. Fruit 
of the largest size, oval, with 
a well-marked suture, on 
one side of which it is a 
little more swollen than the 
other, the outline narrowing 
towards the stalk. Skin 
light-yellow, with a number 
of rich, dark red spots on 
the sunny side. Stalk near- 
ly an inch long, rather stiff, 
set on the end of the fruits. 
Flesh yellow, rather firm, 
adhering closely to the 
stone, which is quite point- 
ed. Flavour rich, sweet, and 
delicious. Last of September. 



Fair's Golden Drop. 
Golden Gage. 
"Waterloo, of some. 




Coe's Golden Drop. 



De Delice. 

A new foreign variety of excellence. Tree moderately vigoi 
ous and productive. 

Branches smooth. Fruit medium, roundish-oval, with a slight 
neck, a little swollen on one side, suture small. Skin green, mar- 
bled and shaded with violet, and covered with a thin bloom. 
Stalk three-fourths of an inch long, rather stout, very slightly 
inserted. Flesh, orange-yellow. Juicy, melting, with a rich, 
sugary, luscious flavour, adheres slightly to the stone. Ripens 
the last of September, and continues a long time in use. 



THE PLUM 



3«l 



Denniston's Superb. 

An excellent seedling, fi'om Mr. Denniston's famous plum 
01 chard, near Albany, N. Y., of the Green Gage fan ily, a 
third larger than the latter variety, and nearly as rich in 
flavour. 

Branches downy. Fruit round, a little flattened, and having a 
distinct suture, often extending quite round the fruit. Skin pale 
yellowisli-green, marked with a few large purple blotches and 
dots, and overspread with a thin bloom. Stalk rough, three- 
fourths of an inch long, set in a cavity of moderate size. Flesh 
very thick, (the stone being small,) moderately juicy, with a 
rich vinous flavour. Stone parts readily, and is roundish and 
thick. Middle and last of August. 



DiAPREE Rouge. Thomp. Poit. 0. Dub 



Roche Carbon. 
Mimms. 
Imperial Diadem. 



ac. to 
Ihomp. 



The Diapree Rouge, or Red Diaper, is a very large and hand- 
some French plum. Mr. Thompson considers it synonymous 
with a fine English variety, better known here as the Mimms, or 
Imperial Diadem. As the 
Mimms plum has been fully 
■^■csted by us, and proves to 
be a first rate fruit in all re- 
spects in this climate, wegive 
the following description 
and outline drawn from the 
fruit, as produced by us. 

A rather slow grower, 
branches almost smooth. 
Fruit large, obovate. Skin 
of a reddish-purple, with a 
few golden specks, and a 
light blue bloom easily rub- 
bed off". Stalk three-fourths 
of an inch long, slender, 
hairy, slightly inserted. 
Flesh pale-green, juicy, 
very melting, rich, and de- 
licious ; sepai'ating from 
the stone, which is quite 

small. Last of August. Red Diaper. 

16 




S62 



THE PLUM. 



Green Gage. 

Bruyn Gage. 
Bradford Gage. 
Wilraot's Green Gage. 

Xew Green Gage. 

Late Green Gage. 

Isleworth Green Gage. 
Burgnon Gage. 



Lang. Lind. Tliomp. 

Reine Claude. 

Grosse Reine Claude. 

Grosse Reine. 
q " some Damas Vert. 
E'lglish Sucrin Vert. 
gardens. Vert Bonne. 

Abricot Vert. 

Dauphine. 



of ta'dout 
■ Preach 
gardens. 




The Green Gage is universally admitted to hold the first rank 
in flavour among all plmns, and is everywhere highly esteemed. 
In France, this variety is generally known as the Reine Claude, 
having, it is said, been introduced 
into that country by Queen Claude, 
wife of Francis I. During the last 
century, an English family by the 
name of Gaffe, obtained a number 
of fruit trees among the monks of 
Chartreuse, near Paris. Among them 
was a tree of this plum, which, hav- 
ing lost its name, was called by the 
gardener the Green Gage. It is pro- 
nounced, by Lindley, the best plum 
in England, and Ave must admit that 
we have no superior to it here. Qreen Gage. 

The Green Gage is a very short jointed, slow-growing tree, cf 
preading and rather dwai-fish habit. It is an abundant and 
pretty regular bearer, though the fruit is a little liable to crack 
upon the tree in wet seasons. 

Branches smooth. Buds with large shoulders. Fruit round, 
rather small, seldom of medium size. Suture faintly marked, 
but extending from the stalk to the apex. Skin green, or yel- 
lowish-green at full maturity, when it is often a little dotted oc 
marbled with red. Stalk half to three-fourths of an inch long, 
slender, very slightly inserted. Flesh pale green, exceedingly 
melting and juicy, and usually separates freely from the stone. 
Flavour, at once, sprightly and very luscious. Ripe about the 
middle of August. 

There are several seedling varieties of this plum in various 
parts of this country — but none superior or scai'cely equal to 
the old. That known as the Bruyn Gage, which has been dis- 
seminated fi-om the garden of A. Bruyn, Esq., of Kingston, N. 
Y., is only the true Reine Claude, brought by Chancellor Li- 
vingston from France. 

Howard's Favourite. 

Raised by E. Dorr, Albany, N. Y. Tree a vigorous grower, 
continues to ripen for a lonicr time an.) tl-p ^"-iiit adheres with 



THE PLUM. 



363 



remarkable tenacity to the tree ; very productive. Fruit large, 
necked. Stalk long, inserted in a ring. Colour rich yellow, 
dotted and shaded Avith carmine ; bloom lilac. Skin thick ; 
flesh rather coarse, but very sugary, rich, and delicious — some- 
what adherent to the stone. Ripe in September. — (E. Dorr in 
'^ult.) 

Hudson Gage. 

Raised by L. U. Lawrence, of Hudson, N. Y. Tree thrifty, 
productive. 

Branches downj". Fruit of medium size, oval, a little enlarg- 
ed on one side of the obscure suture. Skin yellow, clouded 
with green streaks under the skin, and covered with a thin 
white bloom. Stalk short, little more than half an inch long, 
inserted in a moderate hollow. Flesh greenish, very juicy and 
melting, with a I'ich, sprightly, excellent flavour. It separates 
from the stone, (adhering very slightly,) which is quite small. 
First week in August, two weeks before the Washington. 



Imperial Gage. 

Flushing Gage. Thomp. Floy. 
White Gage, of Boston. 

Tlie Imperial Gage has long 
enjoyed the reputation of one 
of the most excellent and pro- 
ductive of plums. It was rais- 
ed at Prince's Nursery, Flush- 
ing, N. Y., from the seed of 
the Greeft Gage, and the fact 
of the fruit of a single tree 
near Boston having produced 
fruit to the value of nearly fif- 
ty dollars, annually, has often 
been repeated as a proof of the 
profit of its cultivation for mar- 
ket. It should be remarked, 
however, as an exception to 
the general rule, that it is pe- 
culiarly fitted for dry, light 
soils, where many sorts drop 
their fruit, and that in rich 



Pom. Man. Ken. 

Prince's Imperial Gage. 
Superiour Green Gage. 




Imperial Gage. 



neavy soils, like those of Albany, the fruit is often insipid. 

The tree grows freely and rises rapidly, and has long dark 
shoots and leaves, slightly downy. Fruit rather above medium 
size, oval, with a distinct suture. Stalk nearly aia inch long, 
sliglitly hairy, and pretty stout, inserted in an even hrUow 
Skin pale green, until fully ripe, when it is tinged with yellow 



364 



THK PLUM. 



sliowing a peculiar marbling of dull green stripes, and covered 
with copious white bloom. Flesh greenish, very juicy, melting, 
and rich, Avith a very sprightly, agreeable tluvour. In some si- 
tuations it adheres to the stone, but it generally separates pret- 
ty freely. The latter is oval, and pointed at both ends. It is 
a great and regular bearer, and the fruit is therefore improved 
ly thinning, when half grown. Ripens about the first of Sep- 
tember, or a week later than the Washington. 

Imperial Ottoman. Thomp. 

A very neat, early plum, of good flavour, and a prolific bear- 
er. It has the reputation of having been brought from Turkey, 
but it is uncertain whether this is correct. 

Branches slightly downy. Fruit scarcely below medium size, 
roundish, between Green Gage and the American Yellow Gage in 
appearance, and having a suture on one side, from the stalk half 
way down. Stalk downy, slender, curved, three-fourths of an inch 
long, inserted in a very slight cavity. Skin dull yellow, clouded 
with darker streaks, and covered with a thin bloom. It adheres 
considerably to the stone, which is pointed at both ends. The flesh 
is juic)^, sweet, melting, and of very good flavour. It ripens the 
last of July, or four or five days before the American Yellow Gage. 

Jefferson. 
If we were asked which 
we think the most desir- 
able and beautiful of all 
dessert plums, we should 
undoubtedly give the name 
of this new variety. When 
fully ripe, it is nearly, shall 
we not say quite — equal in 
iia\'our to the Green Gage, 
that -unsurpassable stan- 
dard of flavour. But when 
ive contrast the small and 
'atlier insignificant appear- 
ince of "the Green Gage, 
with the unusual size and 
beauty of the Jefferson, we 
must admit that it takes 
the very first rank. As 
large as the Washington, 
it is more richly and deeply 
coloured, being dark yel- 
low, uniformly and hand- Jefferson. 
somely marked with a fine ruddy cheek. It is about ten daya 
or a fortnight later than the Washington, ripening the last of 




THE PLUM. 365 

August, when it lias the rare quality of hanging Icng on the tree, 
gradually improving in flavour. It does not, like many sorts, appear 
liable to the attacks of wasps, which destroy so many of the light 
coloured plums as soon as they arrive at maturity. 

We received the Jefferson Plum a few years ago, from the late 
Judge Buel, by whom it was raised and named. It is a good 
and regular bearer, and the crop is very handsome on the tree. 

Branches slightly downy, leaves oval, flat. Fruit large, oval, 
slightly narrowed on one side, towards the stalk. Skin golden 
yellow, with a beautiful purplish-red cheek, and covered with a 
thin white bloom. Stalk an inch long, pretty stout, very slightly 
inserted. Suture indistinct. Flesh deep orange, (like that of 
an Apricot,) parts freely, and almost entirely from the stone, 
which is long and pointed ; very rich, juicy, luscious, and high 
flavoured. Hano-s a fortnio-ht on the tree. 

Lawrence's Favourite. 
Lawrence's Gage. 

Lawrence's Favourite is a fruit 
of high merit, raised by Mr. L. 
U. Lawrence, of Hudson, N. Y., 
from a seed of the Green Gage. 
The general appearance of 
the fruit is like that of its parent, 
except that it is two or three 
times as large. It hangs well 
on the tree, and its remarkable 
size, flavour and productiveness, 
will soon give it a place in every 
garden, and we think it deserv- 
ing our highest commendation. 
Lawrence's Favourite forms 

, „ ., an upright tree of thrifty ffrowth, 

Lawrences Favourite. vi j i i r x.- -d 

with dark green leaves, (which 

are rather below the medium size,) and upright growing short- 
jointed shoots. Young branches downy. 

Fruit large, heavy, roundish, a little flattened at either end. 
Skin dull yellowish-green, clouded with streaks of a darker 
shade beneath, and covered with a light bluish-green bloom. 
The upper part of the fruit, when fully ripe, is covered with a 
'peculiar brownish net work, and a few reddish dots. Stalk 
short, only half an inch long, slender, inserted in a narrow 
cavity. Flesh greenish, resembling that of the Green Gage, 
remarkably juicy, and melting, perhaps scarcely so rich as the 
latter, but with a very rich, sprightly, vinous flavour, and one of 
the most delicious of plums. Stone five-eighths of an inch long, 
flattened ; the flesh sometimes adheres a little, when not fully 
ripe, but then separ?tes freely. Ripens-atthe middle of August 




306 



THE I'lAM. 




Madison Plvm. 



^Madison. 

Eaised Ly Isaac Deniston, Al- 
bany, N, Y. Tree very vigorous 
and productive, branches smooth. 
Fruit medium size, nearly globu- 
lar ; suture shallow, extending near- 
ly around the fruit. Skin golden 
yellow, with few splashes of green, 
dotted and shaded with crimson 
on the sunny side, and lightly 
covered with a delicate bloom. 
Stalk stout and short, inserted in a 
very small cavity. Flesh golden 
yellow, rather coarse, moderately 
juic}', with a rich sugary flavour, 
adheres slightly to the stone. Ei- 
pens the last of September. 

McLaughlin. Hort. 

Raised by James Mc- 
Laughlin, Bangor, Me. 
Tree hardy, vigorous, 
and productive, a valu- 
able variety, nearly or 
quite equal to Green 
Gage. Branches smooth. 
Fruit large, nearly round, 
oblate, flattened at both 
ends, suture slight. Stalk 
three-fourths of an inch 
long, inserted in a small 
cavity by a ring. Skin 
thin and tender, yellow, 
dotted and marbled with 
red on the sunny side, 
and covered with a thin 
bloom. Flesh dull yel- McLaughlin's Plum. 

low, rather firm, juicy, very sweet and luscious. It adheres to 
the stone. Ripens last of August. 

Orlkans, Smith's. Pom. Man. 

Violet Perdrigon. ) incorrectly, of some 

Red Magnum Bonum. ) American gardens. 

Smith's Orleans, the largest and finest of this class of plums, 
is a native variety raised from the old Orleans about twenty 
years ago by Mr. Smith, of Gowanus, Long Island, It is one of 
th(i most vigorous of all plum trees, making straight, glossy, red 




THE PLUM. 



367 



disli-purple slioots, with dark 
green, crimped leaves. Very 
productive. 

Bearing branclies sinooth, 
or nearly so. Fruit large, 
often of the largest size, oval, 
rather widest towards the 
stalk, a little irregular, with 
a strongly marked suture on 
one side. Stalk quite small 
and slender, little more than 
half an inch long, inserted in 
a deep narrow cavity. Skin 
reddish-purple, covered with 
a deep blue bloom. Flesh 
deep yellow, a little firm, 
very juicy, with a brisk, rich Smith's Orleans. 

vinous flavour, (not sweet 

and cloying,) and adheres to the stone. Ripens from the 20th 
to the last of August, and hangs for some time on the tree, 
becoming verj'' dark in colour. 




Parsonage. 

Origin, Rhinebeck, Dutchess Co., N. Y. Tree very vigorous, 
upright, productive. A new excellent variety, worthy of culti- 
vation. 

Branches smooth. Fruit medium to large, oval. Skin pale 
yellow, lightly splashed with green. Stalk of medium length, 
inserted in a small depression. Flesh yellow, juicy, with a rich 
sugary flavour. It separates freely from the stone. Ripens first 
of September. 



Peach Plum. Noisette, Poiteau. 
Prune Peche. 

Tree upright, vigorous, only a moderate bearer. Tree rathei 
tender at the North. 

Branches smooth. Fruit very large, shaped more like a 
peach than a plum, roundish, much flattened at both ends, 
suture shallow but strongly marked, apex much depressed. 
Skin light brownish red, sprinkled with obscure dark specks, 
and covered with a pale bloom. Stalk siiort, rather stout, set 
in a shallow narrow cavity. Flesh pale yellow, a little coarse 
oraine*^, but juicy, and of pl(;asant sprightly flavour when fully 
ripe. Separates freely from the stone. Ripens from the twen 
ticth to the last of Jul v. 



S68 



THE PLUM. 



Prune d'Agen. Nois. 



Pri^ed'Ast. }^^'''^P- 
Robe de Sergent. 



Agen Datte. 

St, Maurin. 

Prune de Brignole, {of some.) 



A foreign variety of excellent quality. Tree of moderate 
growth ; branches smooth, very productive. Fruit medium 
size, oval, slightly necked, suture small. Skin violet purple, 
covered with a thick bloom and numerous small dots. Stalk 
nearly an inch long, a little curved, set in a small depression 
Flesh greenish yellow, juicy, sugar}', rich, and delicious, 
slightly adherent to the stone. Ripens middle and last of 
September. 

Purple Gage. Lind. Pom. Mag, 

Rhine Claude "Violette. Thomp. Nois. 
Die Violette Koning Claudie. Sickler. 
Violet Queen Claude. 

The Purple Gage holds the 
first place for high flavour 
among purple plums abroad. 
Although it is well known in 
France under the title of the 
Peine Claude Violette, as in Eng- 
land under that of the Purple 
Gage, yet its native country is 
not precisely determined. 

Branches smooth, much like 
those of the Green Gage, Fruit 
medium sized, shaped like the 
Green Gage, roundish, a little 
flattened. Suture shallow, but 
distinct. Stalk an inch long, Pwjjle Gage. 

rather thick, set in a narrow cavity. Skin a little thick, violet* 
dotted with pale yellow, and covered with light blue bloom- 
Flesh greenish-yellow, rather firm, rich, sugary, and very high 
flavoured. Separates from the stone, which is oval and com- 
pressed. Ripens rather late, and will hang on the tree — shri- 
velling a little, but not cracking — all the month of S< ptem 
her. 




Purple Favourite 

Tliis delicious fruit received its name from ns some years 
age. The tree from which the stock now in this counfiy was 
derived, stood for many years (until it died of old age,) in the 
centre of the principal garden here, and was planted by the 



THE PLUM. 



80 £ 




father of the autlior. Its origin 
we were never able to learn, 
and we have not been able 
during all our pomological re- 
searches and comparisons, to 
identify it with any other sort. 
The Purple Favourite, when 
in perfection, is not surpassed 
by any other plum in luscious 
flavour. It is more juicy and 
melting than the Purple Gage, 
and has some aflBnity to the 
Diapree Ptouge, or Mimms. It 
should have a place in every 
garden, as it bears well, and is 
very hardy. In the nursery it 
has the dwarfish habit of the 
Green Gage, but more slender 
shoots. 

Branches nearly smooth, short 
jointed. Fruit medium size, 
often large, roundish- obovate. Suture none. Skin light brown 
in the shade, brownish-purple in the sun, dotted with numerous 
golden specks, and dusted with thin, light blue bloom. Stalk 
three-fourths to one inch long, set in a very slight depression. 
Flesh pale greenish, very juicy, tender, melting, with a luscious 
sweetness. Parts freely from the stone, which is very small 
and roundish. Begins to ripen about the 20th of August, and 
will hang for a fortnight on the tree. 

This is known, incorrectly, as the Purple Gage, in some parts 
of the country. 

Red Gage. Pom. Man. 

An American plum, of delicious 
flavour, very hardy, and a prodigious 
bearer. It is a seedling raised from 
the Green Gage, by the elder Wm. 
Prince, of the Flushing Nurseries, ia 
1790. It grows very vigorously, and 
is distinguished, when young, by ita 
deep green, crimped foliage. 

Branches dark reddish, smooth. 
Fruit about as large as the Green 
Gage, but more oval, regularly formed. 
Skin brownish or brick red, with little 
bloom. Stalk rather slender, set in a 
narrow cavity. Flesh greenish-amber, 
very juicy, melting, sugary, and lus 
16* 




Rei Gage. 



370 



THE PLUM. 



cious. It parts freely from the stone, whicli is small, 
of Ausfust. 



Middle 



Reine Claude de Bavay 



Rev. Hort. 




Raised by Major 
Esperin. A very vi- 
gorous grower, very 
productive, and a va- 
luable addition to 
tbe late varieties. 

Branches smooth. 
Fruit large, round- 
ish, slightly depress- 
ed. Skin greenish- 
yellow, with stripes 
or splashes of green, 
covered with a thin 
bloom. Suture me- 
dium, apex dimpled. 
Stalk short and 
stout, set in a small 
cavity. Flesh yel- Reine Claude De Bavay. 

low, juicy, melting, with a sugary, rich, excellent flavoui*. Se- 
parates from the stone. Ripens last of September, and first of 
October. 

RoYALE. 0. Duh. Thomp. Nois. 
La Royale. lAnd. Hooker. 

The Royale, a French variety, 
is undoubted!)^ one of the rich- 
est plums. It is peculiarly crisp, 
with a very high flavour, and is 
remarkable for the exceedingly 
thick coat of bloom which co- 
vers the skin. The tree is a 
slow grower, forms a bushy, 
spreading head, and its very 
downy shoots have a gray or 
whitish appearance. It bears 
regularly, but moderately, and, 
though not fit for the orchard, 
it is a first rate garden fruit. 

Fruit of meduim size, often 
quite large; round, lessening a 
little towards the stalk. Su- 
ture distinct at the apex on one side only, 
dol'.ed n'ith light brown specks, and covered with a thick pale 




Royale. 
Skin reddish-purple, 



THE PLUM. 



371 



bloom, Avliich adheres closely. Stalk tliree-fonrths of an inch 
long', downy, set in a narrow cavity. Flesh dull yellow, rather 
firm but melting, veiy juicy, with an exceedingly rich, vinous 
flavour ; it separates from the stone, which is small, loundish, 
pointed at both ends. Ripe the last of August, and will hang, 
di'opping- gradually, till the middle of September. 

Schuyler Gage. 

Originated with Gen. Schuyler, Albany, N. Y., from a seed 
of the Green Gage. Tree upright, very vigorous and productive. 

Branches grey, smooth. Fruit medium, oval, suture mode- 
rate. Skin j^ellow, with small green splashes, dotted, and washed 
with carmine on the sunny side, and covered with a thin bloom. 
Stalk long, curved, inserted in a small cavity. Flesh yellow, 
juicy, sweet, rich, and excellent. Separates from the stone. 
Ripens- last of September, and continues a long time in use. 

Washington. P. Man. Thomp. Lind. 



Bolmer. 

New Wasliington. 



Bolmer's Washington. 
Franklin. 



The Washington undoubt- 
edly stands higher in general 
estimation in this country, 
than any other plum. Al- 
though not equal to the 
Green Gage and two or three 
others, in high flavour, yet 
its great size, its beauty, 
and the vigour and hardi- 
ness of the tree, are quali- 
ties which have brought this 
noble fruit into notice every 
where. The parent tree 
grew originally on Delan- 
cey's farm, on the east side 
of the Bowery, New York, 
but being grafted with ano- 
ther sort, escaped notice, 
Washington. until a Slicker from it, plant- 

ed by Mr. Bolmer,* a merchant in Chatham-street, came into 
bearing about the year 1818, and attracted universal attention 
by the remarkable beauty and size of the fruit. In 1821, this 
sort was first sent to the Horticultural Society of London by 
the late Dr. Hosack, and it now ranks as first in nearly all the 
European collections. 




* Which he purchased of a market woman. 



«72 



THE PLUM. 



Tlio Washington has remarkably hxrge, broad, crumpled and 
glossy foliage, is a strong grower, and forms ahandsome round head. 

Wood light brown, downy. Fruit of the largest size, round- 
ish-oval, with an obscure suture, except near the stalk. Skin 
dull yellow, with faint marblings of green, but when well ripen- 
ed, deep yellow, with a pale ci-imson blush or dots. Stalk 
scarcely three-fourths of an inch long, a little downy, set in a 
shallow, wide liollow. Flesh yellow, firm, very sweet and lus- 
cious, separating freely from the stone. Stone pointed at each 
end. Ripens from about the middle to the last of August. 



Yellow Gage, Prince's. P. Man. 

American Yellow Gage, {of some.) 
White Gage, {of some.) 

The Yellow Gage was raised, so long ago as the year 1783, 
by the elder Mr. Prince, of Flushing, L. I. It is very common 
on the Hudson river, but we do not find any description of it in 
Manning or Kenrick. We have noticed that it is sometimes 
confounded, at Boston, with the Imperial Gage, which is really 
quite distinct. Its great hardiness and productiveness, joined to 
its rich sugary flavour, make it a favourite sort. 

Branches smooth, short-jointed, with glossy leaves, and form- 
ing a large spreading head. Fruit a little above medium si/.e, 
oval, rather broadest towards the 
stalk. Suture a mere line. Skin 
golden yellow, a little clouded, 
and covered with a copious wliite 
bloom. Stalk an inch long, in- 
serted in a small round cavity. 
Flesh deep yellow, rich, sugary 
and melting, though sometimes 
rather dry; parts freely from the 
stone. Ripens rather early, about 
the first week in August. 

The growth of this plum is not 
only very different from the Im- 
perial Gage, but the fruit of the 
latter is readily distinguished by 
its abundant juiciness^ its green- 
ish colour, and the superiour 
sprightliness of its flavour. Prince's Yellow Gay.. 




CLASS II. 

Contains those of very good quality, — some new and untestedt 
id may prove best, ajid others on further trial only good. 



THE PLUM. 37.'- 



Abkicote Sageret. 



A seedling of Sageret. Tree very vigorous. Branches :iniooth, 
Fruit rather below medium size, globular, suture medium, ex- 
tending nearly all around. Skin green, dotted, and slightly 
flaked v^^ith yellow. Stem three-fourths of an inch long, set in a 
very slight cavity, apex slightly dimpled. Flesh green, juicy, 
very sugary, with a rich, delicious flavour. Separates from the 
stone. Ripens the first h^lf of September. 

Angelina Burdett. 

English, round, medium size, nearly black, spotted thickly 
with brown spots, very rich, juicy, and excellent. Skin thick 
Free-stone,«middle of September. (Riv. Cat.) 

Apple Plum. 

From the garden of D. U. Pratt, Chelsea, Mass. Fruit me- 
dium, roundish, flattened, a little swollen on one side, suture 
medium. Skin reddish-purple, with a blue bloom and light 
dots. Stalk short and stout, inserted in a broad, deep cavity. 
Flesh greenish-yellow, a little coarse, sweet, sprightly, with con- 
siderable austerity at the skin. Adheres partially to the stone. 
Ripens first of September. 

Autumn Gage. 
Roe's Autumn Gage. 

Raised by Wm. Roe, Esq., of Newburgh, of good quality, a 
very abundant bearer. 

Branches smooth. Fruit medium size, oval, rather broadest 
towards the stalk. Stalk three-fourths of an inch long, inserted 
without any depression. Skin pale yellow, covered with thin 
whitish bloom. Flesh greenish-yellow, separating from the 
stone; juicy, sweet, and of delicale, pleasant flavour. Stone 
long, compressed, pointed at both ends. 

Belgian Purple. 

Tree vigorous, branches smooth, buds prominent. Fruit me- 
dium, roundish, suture slight, one side a little swollen. Skin 
purple, with a bloom. Stalk rather long and slender, inserted 
in a cavity. Flesh greenish, a little coarse, very juicy, sweet, 
luscious. Adheres slightly to the stone. Ripens first of Sep- 
tember. 

Belle de Septembre. 

Tree large, vigorous, and very producti^ e. Fruit very large, 
o\al, reddish brown, an excellent kitchen ^ruit. Ripe middle 
ol October. (Riv. Cat.) 



574 THE PLUM. 



Black Damask. 

Medium, roundish, a little oval, suture moderate. Stalk very 
sLort, inserted in a narrow cavity. Flesli greenish, inclining to 
yellow, juicy, with a sweet, rich flavour ; a half cling, llipe 
from the middle to last of August. (Manning in Hov. Mag.) 

Bradshaw. Hov. Mag. 

Black Imperial, Ken. 

Tree remarkably vigorous, erect, regular in growth, and very 
productive. Fruit large, oval, obovate, with a slight suture on 
one side. Colour dark violet red, with an azure bloom. Stalk 
of medium length. Flesh yellowish-green, a little ^coarse, but 
juicy and sweet. Adheres to the stone. Ripens the middle of 
August. (Barry in Hort.) 

Bricetta. 

Tree moderately vigorous, productive. Fruit medium, round- 
ish-oval. Skin yellow, with spots of red. Stalk of medium 
length, set in a small cavity. Flesh yellow, rather firm, very 
juicy, sugary, and excellent. Adheres to the stone. Ripens 
middle of September. 

Buel's Favourite. 

An excellent plum, raised by Isaac Denniston, of Alban}', 
N. Y. 

Branches smooth, reddish. Fruit pretty large, ovate, broad- 
est towards the stalk. Suture quite distinct for half the circum- 
ference. Stalk nearly three-quarters of an inch long, rather 
stout, slightly inserted. Skin pale green, thickly sprinkled with 
lighter dots, and speckled with a little red next the stalk. 
Flesh greenish -yellow, rather firm, juicy, and quite rich and 
high flavoured, adheres to the stone, which is long and pointed. 
Last of August. 

Burgundy Prune. 

Prune de Bourgoyne. 

Fruit medium, egg-shaped, with a neck, suture indistinct, 
■^kin reddish-black, with a blue bloom, cover 3d with numerous 
«mall dots. Stalk long, set in a very small cavity. Flesh fine, 
jnicy, sugary, very pleasant. Separates from the stone middle 
of September. 

BURRETTES. 

Raised by Mr. Gregoire. Tree of medium vigour, very fer- 
tile. Fruit large, long, oval. Skin dull yellow. Flesh very 



THB PLUl.. 37fi 

delicate, melting, abounding in juice, very sweet, "witli a delight 
ful aroma. Ripe the end of September. (Al. Pom.) 

Chapin's Early ? 

Received of Mr. E. Chapin, of York, Pa. Origin unknown 
Tree healthy, but not vigorous. 

Branches downy. Fruit small, roundish, globular, slightly 
protuberant en one side, sutiu'e indistinct. Skin pale red, 
covered with a light bloom. Stalk half an inch long, inserted 
slightly in a ring. Flesh yellow, rather coarse, sweet, juicy, and 
refreshing. Adheres slightly to the stone. Eipens the middle 
of August. 

Cruger's Scarlet. 

Cruger's. Cruger's Seedling. 
Cruger's Scarlet Gage. 

Raised by Henry Cruger, of New York. Tree of free growth, 
branches long, very productive. 

Branches downy. Fruit rather larger than a Green Gage, 
roundish-oval, with an obscure suture. Skin, when fully ex- 
posed, a lively red, but usually a bright lilac, covered with a 
thin bluish bloom, and speckled with numerous golden dots ; 
in the shade it is pale fawn-coloured on one side. Stalk haL'' 
an inch long, set in a shallow depression. Flesh deep orange, 
not very juicy nor rich, but with a veiy agreeable, mild, spright 
1 y flavour. It hangs well after ripening. Last of August. 

Cherry. Thomp. Coxe. 

Early Scarlet. 

Myrobolan. • 

Virginian Cherry. I of European 

De Virginie. j gardens. 

D'Amorique Rouge. J 

Prunus Myrobolana. 0. Duh. Lind. 

Prunus Cerasifera. Pwrsli. 

Miser Plum, of Eoffy. 

The Cherry Plum or Early Scarlet is a very distinct species 
Tree grows rapidly, forming a bushy head, with slender branches 
and small leaves. A beautiful early fruit. Good for preserving 
or market. 

Fruit is round, about an inch in diameter, of a lively red, 
with very little bloom, and a very slender, short stem, set in a 
narrow cavity. The flesh is greenish, melting, soft, very juicy, 
with a pleasant, livo'y. sub-acid flavour — neither rich nor high 
flavour-ed, and adheres closclvto the stone. It ripens about the 
middle of July, before most other plums, and this, and its pretty 



376 



THE PLUM. 



appearance at the dessert, are its chief meiits. Brancliep, 
smooth. 

The common cherry pkim, or Myrobolan, of Europe, iss 
rather larger, and shaped like a heart. In all other respects 
the same. 

Golden Cherry Plum. 

Similar to the above except in colour, which is a waxen yel- 
low. Raised by Samuel Reeve, Salem, N. J. 

Cheston. Thomp. Lind. 

Matchless. Lang. 
• Diapree Violette. ) ac. to 

Violet Diaper. ) Thornp. 

A pleasant, early plum, but superseded now by better ones. 
Branches downy. Fruit rather small, oval. Skin dark purple, 
with a blue bloom. Stalk quite short, set without depression. 
Flesh yellow, firm, sweet, and rather sprightly, separating fiom 
the stone. Last of July and first of August. 



Coe's Late Red. Thomp. Lind. 

Saint Martin. ) of the 

Saint Martin Rouge. ) French. 
Prune de la St. Martin. Nois. 



Tree vigorous, with long, rather 
slender branches, very productive. 
A good late variety. 

Branches downy. Fruit of me- 
dium size, nearly round, with a well 
marked suture running along one 
side. Skin light purplish-red, with a 
thin blue bloom. Stalk pretty stout, 
three-fourths of an inch long, set 
nearly even with the surface. Flesh 
yellowish, rather firm and crisp, 
juicy, with a rich vinous flavour, 
separating almost entirely from the 
stone. October and November. 



Columbia. 




Coe^s Late Red. 



Columbian Gage. 

Raised by L. IT. Lawrence, Hudson, N. Y. Tree vigorous; 
productive, but subject to rot. Fruit of the largest size,'six oi 
seven inches in circumference, nearly globular, one half rathei 



THE PLUM. 3 

larger than ihe other. Skin brownish purple, dotted w th or 
mcrous fawn-coloured specks, and covered with much blue 
bloom, through which appears a reddish brown tint on the 
shaded side. Stalk about an inch long, rather stout, inserted in 
a narrow, small cavity. Flesh orange, not very juicy, but when 
at full maturity, very rich, sugary and excellent; it separates 
freely from the stone, except a little on the edge. The stone ia 
quite small and compressed. Last of August. 

Cooper's Large. Coxe. Thomp. 

Cooper's Large Red. 
Cooper's Large Anierican. 
La Delicieuse ? Liivl 

Coxe, who first described this plum, says it was raised by Mr. 
Joseph Cooper, of New Jersey, from a stone of the Orleans. 
He considers it as a fine large plima, but exceedingly liable to 
rot upon the tree. 

There is still much confusion in regard to this plum which 
we have not been able to unravel, but believe it to be distinct 
from Smith's Orleans. 



Corse's Nota Bene. Ken. 

Raised by Henry Corse, of Montreal, Canada. Tree very 
vigorous, very productive and hardy. 

Branches smooth. Fruit of rather large size, round. Skin 
pale lilac or pale brown, often dull green on the shaded side, 
with much light blue bloom. Stalk half an inch long, set in a 
round hollow. Flesh greenish, rather firm, juicy, sweet and 
rich, and separates from the stone. First of September. 

Damson. Thomp. 

Common Damson. Purple Damson. 

Black Damson. Early Damson, (of many.) 

The common, oval, blue Damson, is almost too well known 
to need description, as every cottage garden in the country 
contains this tree, and thousands of bushels are annually sold 
in the market for preserves. The tree is enormously produc- 
tive, but in the hands of careless cultivators is liable to be ren- 
dered worthless by the knots, caused by an insect easily extir- 
pated, if the diseased branches are regularly burned every win- 
ter or spring. 

Branches slender, a little thorny and downy. Fruit small, 
oval, about an inch long. Skin purple, covered with thick 
blue "bloom ; flesh melting and juicy, rather tart, separates par- 
tially from the stone. S('ptera^er. 



37R THE PLUM. 

As the Damson is frequently producea from seed, it varies 
somewhat in character. 

The Shropshire or Prune Damson is an Enghsh purple va 
riety, rather obovate in figure, but little superiour to our com 
mon sort. The Sweet Damson resembles the common Dam- 
son, and is but slightly acid. 

The Winter Damson is a vakiable market sort, from its ex- 
treme lateness. It is small, round, purple, covered with a very 
thick light-blue bloom ; flesh greenish, acid, with a slight astrin- 
gency, but makes good preserves. It bears enormous crops, and 
will hang on the tree till the middle of November, six weeks 
after the common Damson, uninjured by the early frosts. 

Dana's Yellow Gage. Man. 

A New-England variety, raised by the Reverend Mr. Dana, 
of Ipswich, Massachusetts. It is a very hardy and healthy tree, 
and bears abundantly. 

Fruit of medium size, oval, pale yellow, with a very thin 
bloom, the skin clouded like that of the Imperial Gage. Flesh 
adheres to the stone, juicy, sweet, with a lively, peculiar flavour 
Last of August and first of September. 

Denniston's Albany Beauty. 

A good variety. Branches slightly downy. Fruit rather be- 
low medium size, roundish-oval, with an obscure suture. Skin 
pale whitish-green, marked with numerous small purplish dots, 
and covered with a thin bloom. Stalk an inch or more long, 
slender, very slightly inserted. Flesh yellow, moderately juicy, 
rich, and sweet, separates from the stone, which is small and 
pointed. Ripe 24th of August. 

Denniston's Red. 

Raised by Isaac Denniston, Albany. Vigorous grower, pro- 
ductive. 

Branches smooth, dark coloured. Fruit rather large, round- 
ish-oval, narrow'ed towards the stalk. Suture running half 
round. Skin of a beautiful light red, sprinkled with man}- 
Email, fawn-coloured dots, and dusted with a very light bloom. 

Stalk very long and slender, slightly inserted. Flesh amber 
colour, juicy, rich, and sprightly, with an excellent flavour. It 
separates from the stone, which is small, oval, and compressed. 
Last of August. 

De Montfort. 
A seedling of Prevost. 

Tree of moderate growth, very productive. Branches grey- 
ish Fruit medium size, roundish-oval Suture slio-ht. Skir 



THE PLUM. 37S 

dull purple, with russet dots and stripes. Stalk neaily an inch 
long, rather stout, witlaou.t depression. Flesh greenish, juice 
abundant, sweet and rich. Adheres to tLe stone. Ripen:; last 
of August. 

DoMiNE Dull. Floy. Thomp, 

German Prune. ) Man. and of some 
Dutch Prune. ) American gardens. 
Dutch Quetzen. 

This good American prune was raised from a seed brought 
from Holland, by the Rev. Mr. Dull, a Dutch minister, who 
afterwards resided at Kingston, N. Y. The parent tree was the 
common Dutch prune, which this strongly resembles. The same 
gentleman's little parcel of plum stones from '■^ fader land, ''^ it 
will be remembered, gave origin to Bleecker's Gage, one of the 
finest of our yellow varieties. 

Branches long and smooth. Fruit of medium size, long 
oval, with little or no suture. Skin very dark purple, nearly 
black, dusted with some blue bloom. Stalk nearly an inch 
long, inserted with very little cavity. Flesh yellow, quite juicy 
at first, but if allowed to hang on the tree becomes dry, rich and 
sweet ; it adheres closely to the stone. A prodigious bearer, 
and a really good fruit. September. 



DowNTON Imperatrice. Thomp. Lind. 

Raised by Mr. Knight. A strong, upright growing tree. 
Branches long, smooth. Fruit of medium size, oval, narrow- 
ing a little to the stalk. Skin pale yellow, quite thin. Flesh 
yellow, melting and sweet when fully ripe, with a little acidity 
before ; adhering to the stone. Ripens last of September, and 
hauffs some time on the tree. 



Drap d'Or. Thomp. Lind. Lang. 
Mirabelle Double. Duh. Mirabelle G-rosse. Yellow Perdiigon. 

The Drap d'Or, or Cloth of Gold Plum, is about the size and 
figure of the Green Gage, but of a fine golden yellow, and "ipeng 
a week earlier. 

Branches slightly downy. Fruit below medium size, round, 
with an indistinct suture and a dimpled or pitted apex. Stalk 
Blender, half an inch long. Skin rich bright yelloAV, with a few 
crimson specks, when fully exposed. Flesh yellow, sugary, and 
rich, but sometimes a little dry ; separates freely from the stone, 
Eai'ly in August. 



380 THE PLUM. 

Drap d'Or of Esperen. A1. Pom. 
Cloth of Gold. 

Raised by Major Esperen. Tree of moderate growth, spread 

ing, buds large, pointed, a promising variety. 

Branches smooth. Fruit large, roundish-oval. Skin golden 
yellow, with light streaks of green beneath, covered with a thin 
bloom, and a few crimson dots on the sunny side, suture shal- 
low. Stalk short and stout, in a very small cavity. Flesh yel- 
lowish, rather coarse, very juicy, sugary and rich ; freestone 
Ripens last of August. 

Duane's Purple. P. Man. Ken. 
Purple Magnum Bonum. 

Raised by James Duane, of Duanesburgh, N. Y. Tree very 
vigorous, distinct from the Red Magnum Bonum of Europe. 

Branches very downy. Fruit very large, oval or oblong, con- 
siderably swollen on one side of the suture. Skin reddish-pur- 
ple in the siin, but a very pale red in the shade, sparingly dotted 
with yellow specks, and covered with lilac bloom. Stalk three- 
fourths of an inch long, slender, set in a narrow cavity. Flesh 
amber coloured, juicy, sprightly, moderately sweet, adheres par- 
tially to the stone. Ripens with the Washington, (or a litt'e 
before,) about the 10th of August. 

Dunmore. 

Foreign origin. Fruit small, egg-shaped. Skin thick and 
green, becomes golden-yellow at maturity. Flesh yellow, fine, 
very juicy, sweet, very aromatic ; separates from the stone 
Ripens the first of October. (Al. Pom.) 

Early Cross. 

Originated with ]\Ir. Cross, Salem, Mass. Tree moderately 
vigorous, productive. Fruit small to medium, roundish. Skin 
reddish-purple, covered with a thick bloom. Stalk half an inch 
long. Flesh greenish-yellow, juicy, sweet and good ; adheres 
to the stone. Ripens the second week in August. 

Early Royal, of Nikita. 

Tree moderately ^'^gorous. Branches smooth, gray. Fniit 
small, roundish. Skin reddish-purple, with a bloom. Stalk 
medium, curved. Flesh yellow, sweet, juicy, of pretty high 
flavour. Adheres partially to the stone. Ripens middle ol 
Augvist 



THE PLUM, ySl 



Earl-* Yellow Prune. 

Tree vigorous and very productive. Branches dow^ny. Fruvt 
rather large, oval. Skin yellow, with a very slight bloom, and 
dotted with red in the sun. Stalk of medium length, inserted 
in a small cavity. Flesh yellow, sweet, juicy, with somewhat 
of a melon flavour. Separates from the stone. Ripens middle 
of August. 

Emerald Drop. 

Origin, Newhurgh, N. Y. Tree moderately vigorous, 'and 
very productive. 

Branches long and smooth. Fruit of medium size, long-oval. 
Suture strongly marked, and the fruit larger on one of its sides. 
Skin pale yellowish-green, sometimes dull green only, in the 
shade. Stalk three-fourths of an inch long, inserted with 
scarcely any depression. Flesh greenish-yellow, very juicy, ad- 
heres somewhat to the stone, which is long and pointed. Last 
of August. 

English Wheat. 

Fruit medium, roundish-oval, suture moderate. Skin red- 
dish-purple, with a blue bloom, covered with numerous white 
dots. Stalk half an inch long, rather strong, set in a rather 
deep cavity. Flesh yellow, a little coarse, juicy, sweet, with a 
rich flavour. It adheres to the stone. Ripens the last of August. 

Italian Prune. 

Prune d' Italic. Fellenberg. 

Branches grey, smooth. Fruit medium oval, suture mode- 
rate. Skin dark blue, with a bloom. Stalk an inch long, rather 
stout, inserted in a very small cavity. Flesh dark yellow, juicy, 
sweet, and good. Separates from the stone. Ftipens first of 
October. 

Frost Gage. Pom. Man. 
Frost Plum. 

A late plum, scarcely yielding to any other late variety in the 
excellence of its flavour. It appears to have originated in Fish- 
kill, Dutchess county, N. Y., where it has, for many years past, 
been most extensively cultivated for market; but of late has 
been so subject to knots that it is not now much grown. 

Branches smooth. Fruit rather below medium size, roundish 
oval, with a distinct suture on one side. Skin deep purple, 
w^ith a few brown specks, and a thin bloom. Stalk half tc 



382 THE PLUM. 

three- fourths of an inch in length, inserted with little or no de- 
pression. Flesh greenish-yellow, juicy, sweet, rich and melting, 
adhering to the stone. First of October. 

Fulton. 

Origin uncertain. Found at Johnstown, Fulton Co., N. Y 
Tree Angorous and productive. Fruit medium, oval, suture dis 
tinct. Skin a bright yellow. Stalk about three-quarters of an 
inch long, set in a moderately deep cavity. Flesh yellow, juicy, 
high flavoured, fine for the dessert. Ripens in Octobei", and 
frequently hangs till November ; valuable on account of its 
lateness. (N. Y. Hort. Rev.) 

Galbraitii. 

Origin with Mr. Galbraith, near Boalsburg, Pa. A straggling 
grower, but a valuable early variety. Fruit large, oval. Skin 
purple. Stalk medium. Flesh tender, juicy, adherent to the 
stone, flavour luscious, quality "very good," if not "best." (Ad. 
Int. Rep.) 

Genl. Hand. 

Origin uncertain ; supposed to have originated on the farm 
of Genl. Hand, near Lancaster, Pa. Tree very vigorous. 

Branches smooth. Fruit very large, roundish, oval ; suture 
obscure, running half round. Skin deep golden yellow, slightly 
marbled with greenish yellow. Stalk long, set in a shallow 
cavity, the whole of that end being flattened. Flesh coarse, 
pale yellow, moderately juicy, sweet and good, but not high 
flavour. Separates freely from the stone. Ripens the first 
week in September. 

Goliath. Thomp. Lind. 

Caledonian, {of some.) Saint Cloud. 
Steers's Emperor. Wilmot's late Orleans 

A large and handsome plum. It is easily distinguished from 
the Nectarine plum, with which it has been confounded by its 
gray, very downy shoots. 

Fruit large, roundish-oblong, enlarged on one side of the su- 
ture. Skin a fine deep red, approaching purple, a little paler 
in the shade, dusted with a thin blue bloom. Flesh yellow, ad- 
heres considerably to the stone, rather juicy, with a brisk, 
uprightly flavour. Last of August. 

GuNDAKER Prune. 

Groundacre. 

Raised by Samuel E. Gundaker, of Lancaster, Pennsy-vania. 



THE PLUM. 36'A 

The Gundaker Prune is of a yellowish-white colour, nearly aa 
large as the Blue Prune, and of the same oval shape, very high 
flavoured, and a good bearer. 

Gundaker Plum. 

Same origin as the Prune, of a purple colour on one side, and 
the other a light colour, heart-shaped, resembling a plum call- 
ed Golden Drop, but larger in size, and a great bearer. (Gun 
daker in Hort.) 

Guthrie's Topaz. 

Raised by Mr. Guthrie, Scotland. Tree a moderate gi-ower, 
with smooth grey branches, very productive. Fruit medium, 
oval, with a slight neck, one side somewhat swollen. Suture 
moderate. Skin golden-yellow, with a thin bloom. Stalk an 
inch long, slender, curved, inserted in a small cavity. Flesh 
yellow, juicy, sweet, not very rich, but pleasant. Adheres to 
the stone. Ripens the middle of September, and will hang for 
some time. 

Guthrie's Apricot. 

Raised by Mr. Guthrie, Scotland. Tree very vigorous, Aard}, 
} reductive. Branches smooth. Fruit rather large, roundish- 
oval. Suture very slight. Skin yellow, sprinkled with a few 
crimson dots, and covered with a thin bloom. Stalk rather 
long, set in a small depression. Flesh yellow, coarse, juicy, 
sweet, but not high-flavoured. Pit adherent. Ripens the last 
of August. 

Guthrie's Late Green. 

Raised by Mr. Guthrie, Scotland, a very rapid grower. 

Branches smooth. Fruit medium, globular, swollen en one 
side. Skin yellow, with splashes of green, and covered with a 
thin bloom. Stalk three-fourths of an inch long, inserted in a 
small cavity. Flesh light-yellow, firm, rather dry, but sweet 
and rich. Adheres slightly to the stone. Ripens middle of 
September. 

Hartwiss' Yellow Prune. 

A new German variety. Tree vigorous. Fruit medium, oval, 
witli a neck narrowed at the crown. Suture moderate. Skin 
waxen-yellow, with occasional red dots. Stalk long. Flesh 
Vight-yellow, fine, lich, subacid flavour, moderately juicy. Ri 
pens the last of September. 



384 THE PLUM. 



Henry Clay. 

Raised by Elisha Dorr, Albany, N. Y. Tree vigorous aud 
productive. Its great beauty and lateness will make it desira- 
ble. 

Branches smooth. Fruit medium, somewhat oval, with a 
slight suture. Skin yellow, with a light bloom, and the cheek 
beautifully marbled and shaded with red. Stalk long, slender, 
^"serted almost without cavity. Flesh yellow, juicy, and sweet. 
owne small, and very slightly adherent. Ripens last of August. 

Highlander. 

Tree vigorous and very productive. 

Branches gray, smooth. Fruit large, irregularly ovate, some- 
what swelled on one side. Suture moderate, half round. Skin 
deep-blue, inclining to reddish-brown, covered with a thin 
bloom, and thickly sprinkled with brown dots. Stalk very 
ihort, inserted in a slight cavity. Flesh yellow, juicy, sugary, 
rich, vinous, refreshing, and excellent. Adheres slightly to the 
stone. Ripens last of September. 

Howell's Eaklv. 

Origin unknown, brought from Virginia. Tree of rather 
slow growth. 

^^'ood slender, gray, and down3% Leaves small, oval, downy. 
Fruit rather below medium size, oval, without any suture, a lit- 
tle angular. Stalk slender, three-fourths of an inch long, set 
even with the surface. Skin light-brown, often greenish-yellow 
on the shaded side, covered with a thin blue bloom. Flesh am- 
ber coloured, melting, juicy, with a sweet and perfumed flavour, 
separates from the stone, which is quite small and oval. First 
of August. 

How's Amber. 

Origin Portsmouth, N. H. Tree vigorous, productive. 

Fruit medium, roundish, slight suture. Skin amber-coloured 
in the shade, mottled with rose, thinly covered with pale vio- 
let bloom. Stalk of medium length, inserted without cavity. 

Flesh coarse, yellow, melting, juicy. Adhering to the stone. 
Uipen s first of September. (Uov. Mag.) 

HuLiNGs' Superb. Pom. Man. 

Keyser's Plum. 

Raised by Mr. Keyser of Pennsylvania, and brought ir to no- 
tice by Dr. W. E. Hulings of that state. 



TUB PLLM. 385 

Tree very vigorous, upright, large foliage, blunt shoots, large- 
shouldered hvfh, moderate bearer. 

Branches downy. Fruit very large, roundish, oval, with a 
distinct though shallow suture. Stalk strong and stout, set ir 
a round, small cavity. Skin rather dull greenish-yellow, thinly 
covered with pale bloom. Flesh greenish-yellow, rather coarse, 
but with a rich, brisk, sprightly flavour. It adheres to the 
stone. Ripens middle of August. 

IcKWORTH Imperatrice. Thomp. 
Knight's No. 6. 

Raised by Mr. Knight, of Downton Castle, and is a hybrid 
between Blue Imperatrice and Coe's Golden Drop. It hangs a 
long while on the tree, and if gathered and wrapped in soft 
paper, will keep many weeks. 

Branches smooth. Fruit rather above medium size, obovate. 
Skin purple, peculiarly traced or embroidered with streaks of 
golden fawn colour. Stalk moderately long and thick. Flesh 
greenish-yellow, sweet, juicy and rich, mostly adhering to the 
stone, which is rather small. Ripens- early in October, and may 
be kept till Christmas, gradually becoming dryer and more sugary. 

Isabella. Thomp. 

This is an attractive looking English plum, of a fine red co- 
lour, worthy a place in a large collection. 

Branches quite downy and gray. Fruit medium size, oval, 
rather narrower towards the stalk. Skin dark dull red in the 
sun, paler in the shade, and thickly sprinkled with darker 
coloured dots. Stalk three-fourths of an inch long, a little hairy, 
set in a moderate hollow. Flesh yellow, rich, juicy, with a smart 
flavour, and adheres to the pointed stone. Last of August. 

Ives' Seedling. 

Raised by J. M. Ives, Salem, Mass. Tree of moderate growth, 
buds very prominent. 

Branches smooth. Fruit large, oval, tapering a little to the 
apex, suture distinct. Skin yellow, mottled and dotted with 
red, and covered with a thin bloom. Stalk short, set in a very 
sma!! cavity. Flesh rich amber colour, melting and separating 
freely from the stone, juicy and high flavoured. Ripens first of 
September. (Hov. Mag.) 

Jaune Hative. Thomp. Lind. O. Duh. 
Early Yellow. Jaune de Catalogne. 

Catalonian. Prune de St. Barnabe. 

White Primordian. D'Avoine. 

Amber Primordian. 

The earliest of plums, which is its chief recommendation. It 



386 THK PLUM. 

is a very old variuty from Catalonia, and the south of France, 
and has been in cultivation more than two hundred years. It 
is a pretty little fruit, and is worthy of a place in the garden of 
the amateur. The tree has long, slender, downy branches. 

Fruit small, oval, or obovate, with a yellow suture on one 
side. Stalk slender, half an inch long. Skin pale yellow, 
thinly coated -with bloom. Flesh yellow, tolerably juicy, and 
meltixig, of sweet and pleasant flavour ; separates from the stone. 
Ripens froiB the 10th to the middle of July. 

JUDSON. 

Raised by Mr. Judson, of Lansingburgh, N. Y. Tree thrifty and 
productive. Fruit below mediimi, roundish. Skin a clear violet 
red, slightly mottled with a deeper shade, with a thin bloom. 
Stalk rather long. Flesh pale yellow, separating from the stone, 
juicy and vinous. Ripe the end of August. (Hov. Mag.) 

Kirke's. Thomp. Lind. 

Kirke's plum is a variety which came to us from England, 
where it was first brought into notice by Mr. Kirke, the nursery- 
man, at Brompton. 

Branches smooth. Fruit of medium size, round, with very 
little suture. Skin dark purple, with a few golden dots, and 
coated with an unusually thick blue bloom, which adheres 
pretty closely. Stalk three-fourths of an inch long, inserted in 
a very slight depression. Flesh greenish-yellow, firm, and very 
rich in flavour. It separates freely from the stone, which is flat 
and broad. Ripens the last of August and first of September. 

Lauy Plum. 

Raised by Isaac Denniaton, Albany, N. Y. Tree of slender 
growth, productive. It is quite a pretty fruit, esteemed highly 
for preserving, this being its chief quality. It is a rampant 
grower, an abundant bearer. Fruit quite small, oval. Stalk 
short and stout ; colour light yellow, spotted with red. Stone 
free and small ; flavour acid. Season first of September. (E. 
Dorr in Cult.) 

Langdon's Seedling. 

Raised by Reuben Langdon, of Hartford, Conn. Tree vigor- 
ous and productive. 

Branches smooth. Fruit rather large, roundish, oval, with a 
moderate suture. Skin reddish purple, covered with a thick 
bloom. Stalk three-fourths of an inch long, inserted in a rather 
deep cavity. Flesh greenish-yellow, juicy, sprightly, sub-acid, 
and adiieres mostly to the stone. Ripens the last of August. 



THE PLUM. 



381 



Large Green Drying. Thorap. 

Knight's Large Drjdng. Ken. 

A Hew late variety, raised, we believe, by Mr. Knight, atia 
introduced here from the garden of the Horticultni'al Society 
of London. The tree is vigorous, and the branches are smooth; 
the fruit large, round, greenish-yellow ; the flesh yellowish, 
moderately juicy, rich and excellent ; adheres to the stone. 
Ripens about the middle of September, and is a moderate 
bearer. 

Lombard. Ken. 

Bleecker's Scarlet. Beekman's Scarlet. Montgomery Prune ? 

Tree very vigorous, hardy, has strikingly crimpled leaves, 
bright purple glossy shoots, very productive, popular, but only 
of second growth. 

Tt was called the Lombard plum by the Massachusetts Horti- 
cultural Society, in compliment to 
Mr. Lombard, of Springfield, Mass., 
who first brought it into notice in 
that State; and it is said to have 
been received by him from Judge 
Piatt, of Whitesborough, N. Y., who 
raised it from seed. But it was pre- 
viously well known here by the name 
of Bleecker''s Scarlet. Never having 
been described under that name, how- 
ever, we adopt the present title. 

Branches smooth. Fruit of me 
dium size, roundish-oval, slightly 
flattened at either end ; suture ob- 
scui'C. Stalk quite slender, scarcely 
three-fourths of an inch long, set in a broad, abruptly narrow- 
ing cavity. Skin delicate violet red, paler in the shade, dotted 
with red, and dusted thinly with bloom. Flesh deep yellow, 
juicy, and pleasant, but not rich ; adhering to the stone. Mid- 
dle and last of August. 

TiUCOMBE's Nonesuch. Thomp. Lind. P. Mag. 

An English plum raised by Lucombe, of the Exeter Nursery 
Branches smooth. Fruit above medium size, roundish, shapea 
and coloured much like the Green Gage, but much more dis- 
tinctly streaked with yellow and orange, and covered with a 
whitish bloom. Suture broad. vStalk straight, three-fourths ol 
ai incli long, set in a wide hollow. Flesh pretty firm, greenish. 




Lombard. 



888 THE PLUM. 

rich, 6\v eet mingled witli acid ; adheres to the stone. Bears 
well, and ripens about the middle of August. 

Mamelonnee. 

Mamelon Sageret. 

A seedling of Sageret, of Paris. Tree moderately vigorous. 
Fruit of remarkable shape, having a neclc or (mamelone) at the 
base of the stock ; it is of excellent quality, hardy and prolific. 
Fruit of medium size, oval, tapering toward the apex, and a 
well marked suture on one side. Stalk small, inserted Avithout 
depression. Skin colour of Green Gage, marbled in the sun 
with red. Flesh greenish-yellow, sweet, juicy and rich ; parts 
freely from the stone, Avhich is very small. Ripens middle of 
August. (Barry in Hort.) 

Marten's Seedling. 

An accidental seedling in the garden of Mr. Marten, Schenec- 
tady, N. Y. A very vigorous, upright grower, productive. 

Branches smooth, greyish. Fruit large, oblong, irregular 
suture, rather deep from stalk to apex, which is a little sunk. 
Skin yellow, somewhat streaked with green, and dotted with 
red on the sunny side. Stalk nearly an inch long, set in a small 
cavity. Flesh yellow, a little coarse, juicy, with a brisk, spright- 
ly flavour. Separates from the stone. Eipens the first of Sep- 
tember. 

Meigs. 

Fruit large, roundish, oval, suture indistinct. Skin dull red- 
dish-purple, with numerous grey dots. Stalk long, curved, 
slender, set in a small cavity. Flesh greenish-yellow, juicy, 
rich, sugary and excellent. Adheres to the stone. Ripens last 
of September. 

MiRABELLE TaRDIVK. 

Fruit small, roundish-oval, greenish-yellow, freestone, a most 
interesting and nice little plum, sweet, juicy and agreeable, bears 
most abundantly, and will hang on the tree till the end of Oc- 
tober. (Riv. Cut.) 

MiRABELLE. Thomp. Lind. O. Duh. 

Mirabelle Petite. Mirabelle Jaune. 

A very pretty little fruit, exceedingly ornamental on the tree, 
the branches of which are thickly sprinkled with its abundant 



THE PLUM. 



3H9 



crops. The tree is small in all its parts, and 
although the fruit has a tolerable flavour, yet 
from its size and high perfume, it is chiefly 
valued for preserving. 

Branches downy. Fruit quite small, obo- 
vate, with a "well marked suture. Stalk half 
an inch long, slightly inserted. Skin of a 
beautiful yelloAV, a little spotted with red at 
maturity, and covered with a white bloom. 
Flesh orange, sweet, and sprightly, becoming- 
dry when over-ripe, and separates from the 
stone. Ripens with the Green Gage. 




MirabdU. 



Monroe. 
Monroe Egg. 

Raised by Miss Dunham, Penfield, Monroe Co., N. Y. I're* 
very vigorous and productive. 

Branches smooth. Fruit medium, or above, oval. Skin 
greenish-yellow, with rarely a blush. Stalk rather long, with 
very little depression. Flesh greenish-yellow, not very tender, 
but with a rich sugary flavour. First of September. (H. E. 
Hooker, MS.) 



Morocco. Thomp. Lind. 



Early Morocco. 
Early Black Morocco. 



Black Morocco. 
Early Damask. 



Mm. 



A good early plum, of rather slow growth, and a moderate 
bearer. Inferior to Rivers's Early Favourite. 

Branches downy. Fruit of medium size, roundish, with a 
shallow suture on one side, a little flattened at both ends. Skin 
dark purple, covered with a pale thin bloom. Stalk half an 
inch long, rather stout. Flesh greenish-yellow, adhering .slight- 
ly to the stone, juicy, with a smart, rich flavour, becoming quite 
sweet at maturity. First of August. 

Mulberry. 

Raised by Isaac Denniston, of Albany. The leaves are re- 
markably luxuriant, broad, and crumpled. Fruit large, oval, 
somewhat narrowest towards the stalk. Skin pale, whitish-yel- 
low, sprinkled with white dots, and dusted with a pale bloom. 
Stalk an inch long, rather slender, very slightly inserted 
Flesh greenish-yellow, juicy, sweet, and good ; adheres slighth 
to the stone. The latter is long and pointed. First of Sep 
tember. 



390 THE PLUM 



Nectarine. Tliomp. Lind. 

Caledonian. Peach Plum. ) iw.orrecUy 

Howell's Large. Prune Peche. J q, soitm. 

Jenkins' Imperial. Louis Philippe. 

Tree vigorous, upright, stout, blunt, purplish shoots, nearly 
smooth. A fine looking fruit, of foreign origin, but only ol 
second quality. 

Fruit of the largest size, regularly formed, roundish. Stalk 
about half an inch long, rather stout, and set in a wide shallow 
depression. Skin purple, dusted with a blue bloom. Flesh dull 
greenish-yellow, becoming tinged with red at maturity, a little 
coarse grained, with a rich, brisk flavour, and adhering partially 
to the stone. A good and regular bearer. Ripens about the 
1 .^th of August. 

Orange. 
Orange Gage, {of some)* 

Origin, Rhinebeck, Dutchess Co., N. Y. Tree a vigorous 
grower, productive. 

Branches stout and smooth. Fruit very large, oval, flattened 
at both ends. Skin bronze-yellow, marked with roughish white 
dots, and clouded with purplish red near the stalk. The latter 
is three-fourths of an inch long, rather rough, inserted in a nar- 
row round cavity. Flesh deep yellow, a little coarse grained, 
but with acid flavour when fully ripe. It adheres a little to the 
stone, which is much compressed and furrowed. Ripens the 
last of August. 

Orleans. Lind. Thomp. 

Monsieur. ) of the 

Monsieur Ordinaire. ) French. 
Old Orleans. 
Red Damaslf. 

A popular English market plum, being hardy and uniformly 
productive. 

Branches grey, and very downy. Fruit middle sized, round, 
a little enlarged on one side of the distinct suture. Skin dark 
red, becoming purple in the sun. Flesh yellowish, sweet, mixed 
with acid, and separates freely from the stone. Ripens a little 
after the middle of August. 

* There is a j2:reat propensity for calling every plum of merit a Gage, 
in this part of the country. As this l\as no resemblance whatever to the 
original type of this class, we drop that part of its name. 



THE PLUM. 391 



Orleans Earlx Tliomp. Lincl. 

New Early Orleans. Monsieur Hatif. ~| 

New Orleans. Monsieur Hatif de i of the 

G-rimwood's Early Orleans. Montmorency. ^ PrencK 

Hampton Court. J 

The Early Orleans is very near like tlie foregoing in aJ re- 
Bpects, except that it ripens ten days earlier. 

Branches downy. Fruit of the size and colour of the com- 
mon Orleans, a little more oval, and with a more shallow sutm-e. 
Skin a little marbled. Flesh yellowish-green, of brisk flavour, 
rather richer than the old Orleans, and separates from the stone. 
A good bearer. 

Wilmot's New Early Orleans, ( Wilmoi's Large Orleans, 
&c.,) so strongly resembles the foregoing in appearance, time 
of ripening, etc., as to be scarcely worthy of a separate description. 

Penobscot. 

Raised by James McLaughlin, Bangor, Maine. Tree vigor- 
ous, hardy, productive. 

Branches smooth. Fruit lurge, oval, suture distinct. Stalk 
three-fourths of an inch long, set in a small cavity. Skin yel- 
low, tinged with green and a faint red cheek. Flesh yellow, 
sweet and pleasant, adheres to the stone. Eipens the first nf 
September. (Hort.) 

Pond's Seedling. (English.) 

Plum de rinde. 

English origin. Tree very vigorous and productive ; a beau- 
tiful fruit. Branches smooth, greyish. Fruit very large, oval, 
tapering a little towards the stalk, sometimes with a mamelon 
neck. Skin yellowish, nearly covered with bright red or carmine, 
having a thin whitish bloom, and sprinkled with brownish dots 
Flesh yellow, a little coarse, juicy, and sugary, but not rich. 
Jiipe middle of September. 

Precocee de Bergthold. 

Fruit small, roundish-oval, yellow, jaicy and sweet. The 
earliest yellow plum, as early and better than Jaune Ilative 
(Riv. Cut.) 

Precocee de Tours. 0. Duh. Thomp. Lind. 

Early Violet. ) r„..n r,.,^ Perdrigon Violet. ) {incorrectly 

Violette Hative. f -^""^- ^*'**- Blue Perdrigon. \ of some.) 
Early Tours. Violet de Tom's. 

Noire Hative. 

Of forcio-n origin, tree vigorous, with long, slender branches 
iioderately productive. 



S93 THE PLUM. 

dauclies downy. Fruit ratlier more tlian an inch in dianio 
ter, oval, with a shallow suture. Skin deep purple, covered 
with a thick azure bloom. Stalk half an inch long, set in a 
narrow cavity. Flesh at first greenish, but becoming dull yel- 
low at maturity ; a little fibrous, but juicy, sweet, melting, and 
slightly perfumed ; it adheres considerably to the stone. First 
of August. 

Prince Englebert. 

From Belgium, a free grower, productive. Fruit very large 
and long, very deep puiplc, with a remarkably dense bloom, 
rich and excellent. Ripe September. (Riv. Cut.) 

Prince's Orange Egg. 

Raised by William Prince, tree very vigorous, and produc 
tive. 

Fruit rather large, oval. Skin yellow, covered with a thin 
bloom. Stalk three-fourths of an inch long, rather stout, set in 
a small cavity. Flesh golden yellow, coarse, juicy, sprightly, 
subacid, not rich. " Adheres to the stone. Ripens the middle 
of September. 

Prince of Wales. Chapman's. 

English origin. Tree very vigorous, very productive. 

Branches smooth. Fruit large, globular, inclining to oblong, 
with a moderate suture on one side. Skin reddish-purple, with 
brownish-yellow dots, and a thick bloom. Stalk short and 
stout, set in a moderate cavity. Flesh a little coarse, greenish- 
yellow, juicy, sweet, and sprightly, not rich, partially adhering 
to the stone. Ripens first of September. 

Prune, Manning's Long Blue. 
Large Long Blue. Man. Manning's Long Blue. 

Origin unknown. Tree vigorous, with long dark-coloured 
fihoots, very productive. 

Branches smooth. Fruit quite large, long-oval, a little one- 
sided, with an obscure suture. Stalk very long, and slendei. 
set in a very trifling depression. Skin dark purple, with a 
thick blue bloom. Flesh greenish-yellow, firm, rather juicy, 
with a sweet, sprightly, pleasant flavour. It separates pretty 
readily fi'om the stone, which is long and pointed. First to 
la.st of September. Ripens gradually, and bears carriage well 

Prune de Louvain. 
Plum of Louvain. 
Tree vigorous, fertile. Origin, nui-sery of Yan Mons. 



THE PLUM. 39ft 

Fruit large, egg-shaped, witli a neck, deep-purple, shaded 
with violet, suture deep, half-round. Flesh rather coarse, melt- 
ing, pleasant. Freestone. Ripens end of August. (Al. Pom.) 

QUACKENBOSS. 

Introduced by Mr. Quackenboss, of Greenbush, N. Y. A 
very rapid upright grower, and productive. 

Fruit large, oblong-oval. Skin deep purple, covered with a 
whitish bloom. Suture scarcely apparent. Stalk short, crook- 
ed, thin, and set in a slight depressed cavity. Flesh greenish- 
yellow, sprightly, juicy, a little coarse-grained, sweet and excel- 
lent. Adheres slightly to the stone. A valuable late market 
plum, October. (N. Y. Hort. Rev.) 

QUETSCHE DE DoRELLE. 

Fruit medium, oval. Suture small. Skin reddish-purple 
with a thin bloom, and thickly covered with grey dots. Flesh 
greenish, sweet, and pleasant. Adheres to the stone. Ripeni 
first of September. 

QuETSCHE, OR German Prune. Thomp. 



Uommon Quetsche. Zwetsche. 




True Large German Prune. Quetsche Grosse. 
Turkish Quetsche. Prune d'AUemagne. 
Leipzic. Quetsche d'AUemagne Grosse. 
Sweet Prune. Damns Gros. 


ac. to 
' Thomp 


Damask. Covetche. 




Imperatrice Violette. ) 

Imperatrice Violette Grosse. > incorrectly, of some. 

Damas Violet Gros. i 





So many plums are cultivated under the name of German 
Prune, that it is difficult to fix this fickle title, a circumstance 
owing to the fact that the prune frequently comes the same, or 
nearly the same, from seed, and in prune-growing districts this 
is a popular way of increasing them, while it, of course, gives 
rise to many shades of chai'acter. It is a valuable class of 
plums, of fair quality for the table, but most esteemed for dry- 
ing and preserving — abundant bearers, and hanging long on the 
tree. The common German Prune is described as follows : 

Branches smooth. Fruit long-oval, near two inches long, 
peculiarly swollen on one side, and drawn out towards the stalk. 
Suture distinctly marked. Skin purple, with a thick blue 
bloom. Stalk three-fourths of an inch long, slender, slightly 
inserted. Flesh firm, green, sweet and pleasant ; separates from 
the stone, which is fiat, very long, and a little curved. Ripens 
about the 10th of September. 

This prune is, perhaps, the most universal and most valuable 
fruit tree in Gennanv, Hungarv, Saxony, and all central Europe. 

17* 



394 THE PLUM. 

Preserved, it is used m winter as a substitute for butter, by the 
labouring peasantry ; and dried, it is a source of large profit in 
commerce. In this country, it is yet but little known, but from 
the great burdiness and productiveness of the tree, it may bo 
worth trial on a large scale. 

The Austrian Quetsche, Thomp. [Quetsche de Breme, Bre- 
men Prune,) is a sub-variety, much like the foregoing, purple, 
a freestone, of rather better flavour, and ripening somewhat latei 

St. James' Quetsche, is another variety, with smooth branch- 
es, and oblong fruit of medium size. Flesh purple, adheres to 
the stone, of very good flavour. It yields good crops. September. 

Queen Mother. Thomp. Ray. Lind. 

Red Queen Mother. Pigeon's Heart. 
Damas Violet. 

A neat little reddish plum, long known in European gardens. 
Branches smooth, rather feeble in growth. Fruit rather small, 
round, about an inch in diameter. Skin dark, purplish-red in 
the sun, pale reddish amber in the shade, with many reddish 
dots. Stalk half au inch long. Flesh yellow, sweet and rich, 
separating freely from the stone, which is quite small. Sep- 
tember. 

Red Magnum Bonum. Lind. Thomp. Mill. 



Purple Egg. 

Red Imperial. 

Imperial. 

Purple Magnum Bonum. 

Florence. 


Imperiale Violette. 
Imperiale Rouge. 
Dame Aubert Violette. 
Imperiale. 
Pi-une d'oeuf. 


o/tM 
'French. 


Imperial Violet. 


^ 





A foreign variety of moderate growth, slender smooth shoots, 
distinct from the American variety, which is a vigorous grower, 
with downy shoots. 

Fruit large, oval, with a strong suture, on one side of whicli 
the fruit is more -swollen. Skin rather pale in the shade, but 
deep red in the sun, sprinkled with many gray dots, and dusted 
with but little pale bloom. Stalk an inch or more long, slender, 
set in a narrow cavity. Flesh greenish, rather firm and coarse, 
with a sub-acid flavour; separating from the stone, which is 
oval and pointed. First of September. 

Reine Claude Rouge of September. 
Riena Nova. 

Tree vigorous. Fruit very large, roundish-oval. Skin 
smooth, reddish, shaded with purple on the sunny side, finely 
pointed with russet. Stalk slender, set in a slight cavity 
Flesh firm, juicy, sugary, slightly acid, somewhat aroma+ic, very 



THE PLUM. 395 

agreeable. Ripe middle of September, and continues a month. 
(Al. Pom.) 

Reine Claude Diaphane. 

Raised by M. Laffay, of Paris. Tree of medium vigour; 
branches gray. 

Fruit medium, roundish, flattened. Skin smooth, transparent 
green, shaded with red. Flesh juicy, very sweet and aromatic. 
Ripens the middle of September. (Al. Pom.) 

Reizenstein's Yellow Prune. 

An Italian fruit. Tree very vigorous and productive. Fruit 
medium, oval, slightly necked, suture slight. Skin yellow, occa- 
sionally a sunny cheek. Flesh yellow, juicy, aromatic and 
pleasant. Adheres to the stone. Ripens the last of September. 

Reine Claude d'October. 

Tree very vigorous, young wood smooth, stout, and short-jointed. 

Fruit small, roundish, suture moderate, apex dimpled. Skin 
greenish -yellow. Stalk stout, rather long. Flesh green, juicy, 
sugary and rich. Separates from the stone. Ripens the first 
of October. 

RivERs's Early Favourite. 

Rivers, No. 1. 

Raised by Thomas Rivers, England. An excellent early 
fruit. Tree moderately vigorous. 

Branches rather slender, slightly downy. Fruit small to 
medium, roundish-oval, with a shallow suture. Skin almost 
black, sprinkled with russet dots, and covered with a blue 
bloom. Flesh greenish-yellow, juicy, sweet and excellent, and 
although not quite as eai'ly as Jaune Hative, it is a richer fruit 
Separates from the stone. Ripens the first of August. 

RiVERs's Early Prolific. 
Rivers Early, No. 2. 

Raised by Thos. Rivers, England. A prolific early p'um. 
Tree moderately vigorous, with smooth greyish branches. 

Fruit medium, roundish-oval. Skin reddish -purple, covered 
with a fine blue bloom. Stalk about half an inch long, set in 
a very small cavity. Flesh yellowish, juicy, sweet and plea- 
Bant. Separates from the stone. Ripens the first of August. 

RoYALE DE Tours. O. Duh. Poit. Thorap. 
Royal Tours. 
A French variety received from several sources, but tl'ey do 



SGO THE TLUM. 

not agree, neither do the authorities ; some say a freestone, and 
others a cling ; we retain the old description. 

Branches always quite downy. Fruit large, roundish, but 
marked with a large and deep suture extending quite half 
round, and enlarged on one side. At the apex is a small white 
depressed point. Skin lively red in the shade, deep violet in 
the sun, with many minute golden dots, and coated with a thick 
blue bloom. Stalk half to three-fourths of an inch long, stout, 
set in a narrow cavity. Flesh greenish, rather firm, with a rich, 
high flavoured, abundant juice. It adheres closely to the stone, 
which is large, oval, and flattened. 

KoYALE Hative. Thomp. Nois. 
Early Royal. Mirian. 

An early plum of French origin. Tree vigorous, with stout 
short branches. 

Branches very downy. Fruit of medium size, roundish, a 
little wider towards the stalk. Skin light purple, dotted, (and 
faintly streaked,) with brownish-yellow, and covered with a blue 
bloom. Stalk half an inch long, stout, inserted with little or no 
depression. Flesh yellow amber, with rich, high flavour, and 
parts from the stone, (adhering slightly, till ripe.) Stone small, 
flattened, ovate. Begins to ripen about the 20th of July. 

Saint Catherine. Thomp. Lind. 0. Dub. 

Among the fine old varieties of 
late plums, the St. Catherine is one 
of the most celebrated. In France 
it is raised in large quantities, in 
some districts making the most de- 
licate kind of prunes. It is also 
much esteemed for preserving, and 
is of excellent quality for the des- 
sert. 

Branches smooth, upright, rather 
slender. Fruit of medium size, 
obo\'ate, narrowing considerably to 
wards the stalk, and having a 
strongly marked suture on one side. 
Stalk three-fourths of an inch or 
more long, very slender, inserted in 
a slight cavity. Skin very pale 
yellow, overspread with thin white 
Catherine. bloom, and occasionally becoming 

A little reddish on the sunny side. Flesh yellow, juic}'^, rathef 




THE PLUM. 3'J7 

firm, and adheres to the stone ; in flavour it is sprightly^ ricli, 
and perfumed. Ripens the middle and last of September 

Saint Martin's Quetsche. Thomp. 

A very late variety of Prune from Germany. Hardy and a 
good bearer. 

Branches smooth. Fruit of medium size, ovate, or considera- 
bly broadest towards the stalk. Skin pale yellow, covered with 
a white bloom. Flesh yellowish, with a rich and excellent fla- 
vour, and separates readily from the stone. The fruit hangs a 
long time on the tree, but we fear that to the northward of this 
it may not come to full maturity every season. Ripens the first 
of October, and will hang a month. 

Schenectady Catherine. 

Origin, Schenectady, N. Y. Tree vigorous, very productive. 
Branches smooth, greyish. Fruit medium, roundish-oval, suture 
shallow on one side. Skin reddish-pui'ple, covered with a thin 
blue bloom. Stalk of medium length, slender, set in a sm;dl 
cavity. Flesh greenish-yellow, very juicy, sugary, and rich ; 
separates freely fiom the stone. Ripens 1st of September. 

Sea or Early Purple. 

Origin unknown. Fruit small, roundish. Skin brownish pur- 
ple with a scanty light-coloured bloom. Flesh greenish-yellow, 
sweet, juicy, and parts freely from the stone, highly perfumed. 
Ripens about the time of Prince's Yellow Gage. — (White's Gard.) 

Semiana. Ken. 
Blue Imperatrice, of some. Semiana, of Boston. 

This is quite distinct from the Semiana of Europe. It is pro- 
bably a native fruit. Tree moderately vigorous, with slender 
shoots nearly smooth, very productive, late, keeps well — a good 
market fruit. 

Fruit medium, oval. Skin deep purple, covered with blue 
bloom. Stalk short, cavity very small. Flesh greenish, juicy, 
subacid, not rich — adheres to the stone. Ripens last of Sep- 
tember and 1st of October. 

Sharp's Emperor. Thomp. 
Denyer's Yictoria ? Queen Victoria ? 

A beautiful plum from England. Tree vigorous and prodiictive. 

Branches strong, downy, and foliage large. Fruit quite large, 
roundish-oval. Skin, when exposed, of a fine bright, livel}' red, 
paler in the shade, with a delicate bloom. Flesh deep yellow, 
separates from the stone, of a pleasant, moderately rich flavour. 
Middle and last of September. 



398 THE PLUM. 

Denyer's Victoria resembles this, but we require anotlier trial 
before pronouncing tliem identical. 

Suisse. Tliomp. Poit. 

Simiana. Prune d'Altesse. 

Monsieur Tardif. Prune Suisse. 
Swiss Plum. 

A foreign variety of free growth, with long, slender, smootli 
branches, distinct from Simiana of Boston. 

Fruit rather small, roundish-oval. Skin violet-red, covered 
with a thick bloom. Flesh greenish-yellow, firm, rather dry 
but sweet, and separates from the stone. Ripe last of September. 

Thomas. 

A handsome native fruit, introduced by William Thomas of 
Boston ; a free grower, and bears abundantly. 

Branches slightly downy. Fruit large, roundish-oval, a little 
irregular, and rather compressed in the direction of the suture. 
Stalk hairy, half an inch or more, long, stout, set in a small 
narrow cavity. Skin salmon colour, with numerous dots, and a 
soft red cheek. Flesh pale yellow, a little coarse grained, but 
with a mild pleasant flavour, separating freely from the stone. 
The stone is peculiarly light coloured. Eipe the last of August. 

TrouvMie de Voueche. 

Found in the woods by Gregoire, and by him introduced. 
Tree moderately vigorous and very fertile. 

Fruit medium or small, is regularly oval. Skin thick, red- 
dish violet with a shady side, and a violet bloom on the sunny 
side. Flesh juicy, sweet, and very good. Ripens the end of 
August. — (A\. Pom.) 

Virgin. Thomp. 

A foreign variety of free growth. Branches smooth, rather 
slender. 

Fruit medium, roundish. Skin reddish-purple. Flesh green- 
ish, very juicy, sweet, and excellent. Adheres slightly to tho 
stone. Ripens the first of September. 

Wax. 

Raised by Elisha Dorr, Albany, N. Y. Tree moderately 
\iforous and productive. Fruit large, slightly oval. Stalk 
very long. Colour the richest yellow, mostly covered with car- 
mine and a lilac bloom. Flesh greenish-yellow, juicy, saccha- 
rine, with a very sprightly flavour. Separates from the stone 
Ripe October. (E. Dorr in Cult.) 



THE PLUM. 



S9» 



White Imperatrice. Thomp. Lind. P. Mag. 
"White Empress. Imperatrice Blanclie. 0. Dull. 

lu the habit of the tree, appearance and flavour of the fruit, 
and season of maturity, it strongly resembles the St. Catherine, 
but is a freestone. It is not equal to the latter in flavour. 

Branches smooth. Fruit of medium size, obovate, a little 
flattened at the ends, suture rather obscure. Skin bright yel- 
low, covered partially with a thin white bloom, and spotted with 
a little red. Stalk a little more than half an inch long, set in a 
narrow cavity. Flesh yellow, very juicy, crisp, sweet, and quite 
transparent in texture ; separates freely from the stone, which is 
small and oblong. Ripe early in September. 

White Magnum Bonum. Thomp. Lind. 

Egg Plum. 1 

Yellow Egg. I of American 

"White Egg. I gardens. 

Magnum Bonuni. J 

"1 Dauie Ambert. 

of many Dame Ambert blanche. 

> English Dame Ambert jaune. 

I gardens. Imperiale blanche. 

J Grosse Luisante. 



Yellow Magnum Bonum 
White Mogul. 
"Wentworth. 
"White Imperial.* 
White Holland. 



of the 
' Prenclu 




The AVhite Magnum Bo- 
num, or Egg Plum, as it is 
almost universally known 
here, is a very popular fruit, 
chiefly on account of its large 
and splendid appearance, and 
a slight acidity, which ren- 
ders it admirably fitted for 
making showy sweetmeats 
or preserves. When it is 
raised in a fine warm situa- 
tion, and is fully matured, it 
is pretty well flavoured, but 
ordinarily, it is considered 
coarse, and as belonging to 
the kitchen, and not to the 
dessert. 

Branches smooth, long. 
Fruit of the largest size, mea- 
suring six inches in its long- 
est circumference, oval, nar- 
rowing a good deal to both 
ends. Suture well marked. White Magnum Bonum. 

* There is really no practical difference between the White and the 
Yellow Magnum Bonum. The fruit is precisely similar in appearand 
and duality, though the growth of the two trees may not fully agree. 



400 Tfis ri.uM. 

Stalk about au inch long, stout, inserted witliout cavity, in a 
folded border. Skin yellow, with numerous white dots, covered 
with thin white bloom — when fully ripe, of a deep gold colour. 
Flesh yellow, adhering closely to the stone, rather acid until 
very ripe, when it becomes sweet, though of only second rate 
flavour. Stem long, and pointed at both ends. A pretty good 
bearer, though apt, in light soils, to drop from the tree before 
matured. Middle of August. 

Wilkinson. 

Tree vigorous. Branches smooth, rather slender. Fruit me- 
dium, oval, slightly necked. Skin reddish-purple, covered with 
a thick bloom. Stalk medium, set in a small cavity. Flesh 
dark yellow, rather firm, sweet, not rich or high flavoured. Ad- 
heres partially to the stone. Ripens the last of September. 

"Woolston's Black Gage, 

English. Fruit round, below medium size, black, very juicy, 
rich and sugary ; a free grower and great bearer. This and 
Angeline Burdett are much alike in their fruit, but differ in the 
habit of the trees. Both have thick skins, which induces them 
to shrivel on the trees and become luscious sweetmeats. B*^- 
ginning of September. (Riv. Cat.) 

Yellow Gage, [of the English.] Thomp. 

Little Queen Claude. Mill. Lind. 
Petite Relne Claude. 0. Duh. 
Reine Claude Blanche. 

petite esp^ce. 

Small Green Gage. ) of some 
Gonne's Green Gage. >■ English 
"White Gage. ) gardens. 

This plum, formerly known, we believe, as the Little Queen 
Claude, but Avhich has now received the sobriquet of Yellow 
Gage, we suppose for good reasons, from the head of the fruit 
department, in the London Horticultural Society's garden, is an 
old French variety, described by Duhamel. 

Branches smooth and rather long. Fruit below medium size, 
round, with a distinct suture on one side. Stalk half an inch 
long, rather slender, inserted in a slight hollow. Skin pale yel- 
lowish-green, speckled with a few reddish dots, and overspread 
with a good deal of bloom. Flesh pale yellow, sweet, and 
pleasant, separates freely from the stone. Ripens abcut the 
middle of August. 



THE PLUM. 4<M 



CLASS III. 



Contains those superseded by better sorts, some of which, 
however, are adapted to certain soils and localities. 

Abricot^e Eouge. Thomp. 0. Duh. Nois. 

A French \^arietj'. Branches smooth. Fruit of medium 
size, oval. Skin of a fine clear red in the shade, violet in tho 
6un. Flesh orange colour, sweet, but rather dry, and without 
much flavour ; separates freely from the stone. Kipens the last 
of August. 

American Wheat. 

Branches slender, smooth. Fruit quite small, roundish. Skm 
pale blue, covered with a white bloom. Flesh greenish, melt- 
Mig, juicy, and sweet; adheres to the stone. Last of August. 
Bears abundantly. 

Apricot. Lind. Miller. 

Apricot Plum of Tours. 
Abricot^e de Tours. ) t^ , 
Abricotee. ) 

Yellow Apricot. 

Branches quite downy, nearly white. Fruit above medium 
size, roundish, with a deep suture or furrow. Skin yellow, 
dotted and tinged with red on the sunny side, covered with a 
white bloom. Flesh yellow, rather firm ; separates from the 
stone; slightly bitter, until fully ripe, when it is melting, juicy, 
and high flavoured. Ripe the middle of August. 

This is the true old Apricot plum of Duhamel. The Apricot 
plum of Thomson is an inferiour, clingstone, oval fruit, (with 
smooth branches,) fit only for cooking. 

Blue Perdrigon. 

Violet Perdrigon. } t„- j 
Blue Perdrigon. J 
Perdrigon Violette. 0. Duh. 
Brignole Violette. 

A very old variety from Italy. 

Branches downy. Fruit of medium size, oval. Skin reddish 
purple, with many brown dots, and a very thick whitish bloom. 
Flesh greenish-jellow, rather firm sugary, adherino; to the stone 
Last of August. 



402 THE PLUM. 



Blue Gage. Lind. Mill. 

^zure Hdtive. Tlwmp. Black Perdrigon. 

Little Blue Gage. 

An ordinaiy little round blue plum, the Azure Hative of th« 
French. 

Branches slender and downy. Fruit quite small and round. 
Skin dark blue, covered with light blue bloom. Flesh green- 
ish, juicy, a little acid, somewhat rich, and separates from the 
stone. Ripe the middle of August. 

Brevoort's Purple. Floy. Ken. 

New Tork Purple. Floy. Brevoort's Purple Bolmar. 
Brevoort's Purple Washington. 

Branches long, smooth. Fruit large, oval. Skin reddish, 
covered with a violet bloom. Flesh yellowish, soft, juicy, not 
very sweet, but with considerable vinous flavour ; adheres closely 
to the stone. Ripe the first of September. 

Byfield. Man. 

Branches smooth. Fruit small, round. Skin light yellow 
Flesh yellow, of good flavour ; adheres to the stone, which i« 
thick. Middle to last of August. Productive. 

Corse's Admiral. 

Raised by Henry Corse, Esq., of Montreal, Canada. 

Branches quite downy. Fruit above medium size, oval. Skin 
light purple, covered with a pale lilac bloom. Flesh greenish- 
yellow, juicy and sprightly, but second rate in flavour, and ad- 
hering closely to the stone. A prolific tree. September. 

Corse's Field Marshal. 

Skin lively purplish-red. Fruit rather large, oval. Flesh 
greenish-yellow, juicy, but a little tart, adheres closely to the 
stone. Ripe middle of August. 

Diamond. Tliomp. Man, 

English origin. Branches long, downy. Fririt of the largest 
size, oval. Skin black, covered with a blue bloom. Flesh deep 
yellow, coarse-grained, and rather dry — a little acid, ai d with- 
out flavour ; separates from the long-pointed stone. First of 
September. 



THE PLUM. 409 



Dictator. 



Raised by Henry Corse, of Montreal. Tree vigorous and 
hardy. Fruit very large, brownisli-purple, covered with a 
bloom. Flesh juicy, rich, and high-flavoured. (Hov. Mag.) 

Elfret. Coxe. Man. 

Elfry's Prune. 

Branches smooth. Fruit small, oval. Skin blue. Flesh 
greenish, very sweet, dry and firm, parting very freely from the 
stone. Last of August. 

FoTHKRiNGHAM. Thomp. Lind. Mill. 
Sheen. Grove House Purple. 

An old English plum of good quality. 

Branches smooth. Fruit of medium size, obovate, with a 
distinct suture. Skin purple, covered with a pale blue bloom. 
Flesh pale greenish-yellow, juicy, sprightly, and rich, separat- 
ing from the stone. Ripens about the middle of August. 

Ghiston's Early. 

Branches smooth, short-jointed. Fruit large, oval. Skin 
clear yellow, with a light bloom. Flesh yellow, separates from 
the stone, of pleasant flavour. Middle of August. 

Gifford's Lafayette. 

Tree very vigorous, and very productive. Fruit medium, 
long, oval, purple, with a bloom. Flesh greenish, coarse, juicy, 
not rich. Last of August. 

Gwalsit. Thomp. 

Fruit large, oblong, oval. Suture shallow. Skin deep pur- 
ple, with a bloom. Stalk rather short, slightly sunk. Flesh 
greenish, coarse, not very juicy, sweet and pleasant. Adheres 
to the stone. First of Sep'^ember. 

Holland. Pom. Man. Ken. 

Blue Holland. Holland Prune. 

Branches dowm^, rather slender. Fruit round, slightly flat- 
tened. Skin blue or light reddish-purple, covered with a blue 
bloom. Flesh juicy, melting, sweet and pleasant, separating 
freely from the stone. Ripening from the last of August to the 
middle of September. 



404 THE PLUM. 



HoR&E Plum. Thomp. Floy. 

I arge Early Damson. ) of Prince 
Sweet Damsou. J and Ken. 

Branches downy. Fruit of medium size, oval, with a deep 
suture on one side. Skin purple in the sun, reddish on the 
shaded side, with blue bloom. Flesh greenish-yellow, ratker 
dry and acid, separates from the stone. Last of August. 

Late Bolmer. 

Fruit medium, roundish. Skin yellow, mottled with red 
next the sun. Flesh yellow, rather firm, sweet but not rich. 
Freestone. Middle of September. 

Lewiston Egg. 

Origin, Lewiston, N. Y. Tree vigorous and productive. 
Branches downiy. Fruit medium size, oval. Skin pale yellow, 
with a bloom. Flesh yellow, adhering closely to the stone, not 
\ ery sweet, and only second rate flavoui-. Last of August. 

Long Scaelet. 

Scarlet Gage. Red Gage, {incorrectly of some.) 

American. Shoots downy. Fruit of medium size, oblong- 
obovate, swollen on one side of the suture, and tapering to the 
stalk. Skin bright red in the sun, pale yelloAvish-red on the 
shady side, covered with a fine lilac bloom. Flesh deep yellow, 
juicy, acid at first, but, if allowed to hang, it becomes rather 
rich and sweet. It adheres to the stone. Last of August. 

Feolv's Early Blue. 

This is a native fruit, of medium quality. Branches very 
downy. Fruit middle sized, oblong, suture scarcely visible. 
Skin very dark blue, covered with light blue bloom. Flesh 
yellow, of pleasant flavour, adhering partially to the stone. Ki- 
pens about the 10th of August. 

Pond's Seedling. (American.) 

Pond's J'urple. Ken. 

American origin. Branches downy. Fruit middle sized,, 
roundish. Skin purple. Flesh yellowish, rather dry, separates 
from the stone, sweet, laiiugled with acid, of tolerable fla^'or.r. 
Ripens early in August. 



THE PIVM. 406 



Prince's Orange Gage. 

Fruit medium, roundish-oval. Suture moderate. Skin yel 
low. Stalk long, set in an open cavity. Flesh light yellow 
coarse, juicy, pleasant, but not rich. Adheres to the stone, 
First of September. 

Red Perdrigon. Lind. Fors. 

Perdi'igon Rouge. Nois. 

Foreign. Branches downy. Fruit of medium size, roundish 
slightly oval. Skin fine deep red, much lilac bloom. Flesh 
bright yellow, a little crisp and firm, quite juicy and sweet, and 
parts from the stone. Last of August to the middle of September. 

Rhinebeck Yellow Gage. 

' Origin, Rhinebeck, N. Y. Tree very strong and vigorous. 
Fruit large, oval. Suture deep. Skin yellow. Stalk rather 
long, inserted by a fleshy ring, without depression. Flesh 
coarse, juicy, sweet and pleasant. Adheres to the stone. 
First of September. 

Siamese. 

Branches long, slender, and smooth. Fruit mostly in pairs, 
distinct, but closely joined on one side, medium sized, obovate. 
Skin pale yellow, with a white bloom. Flesh yellow, juicy and 
sprightly, of second rate flavour, and adheres to the stone. 
Bears abundantly, and ripens about the 10th of September. 

White Apricot. Pr. Pom. Man. 

Fruit medium, roundish, yellow. Flesh rather firm, not 
sweet, but pleasant, clingstone. Middle of August. 

White Perdrigon. Thomp. Nois. 

Perdrigon blanc. 0. Duh. Maitre Claude. 

Brignole ? 

Branches downy. Fruit middle sized, oval, narrowing to- 
wards the stalk. Skin pale greenish-yellow, with numerous 
small white dots, thinly coated with bloom. Flesh pale yellow, 
sweet with a slight perfume, and adheres to the st< iQ. Ripens 
last of AufTust. 



White Damson. Thomp. Lind. 

Late Yellow Damson. Shailer's T\'hite Damson, 

"White Prune Damson. "White Damascene. 

Branches smooth, and of thrifty growth, very productive. 



((06l THE PEAK. 

Fruit siuall, oval. Skin pale yellow, Avitli a white b.ooni, and 
sprinkled with reddish-brown spots at maturity. Flesh adheres 
closely to the stone, yellow, and when fully ripe, of a rich, 
sprightly, sub-acid, agreeable flavour. Ripens about the last of 
September. 

Ornamental Varieties. 

There are few varieties of plums, which are considered pure- 
ly ornamental. One, however, is a remarkable exception to 
this, as it is scarcely exceeded in beauty in the month of May 
by any other flowery shrub — we mean the Double Flowering 
Sloe. It is a large shrub, only 10 or 12 feet high, with quite 
slender shoots and leaves, but it is thickly sprinkled, every 
spring, with the prettiest little double white blossoms about as 
large as a sixpence, but resembling the Lady Banks' roses. It 
is one of the greatest favourites of the Chinese and Japanese — 
those flower-loving people. 

The Common English Sloe, or Blackthorn, [Prunus s^yino- 
sa,) is rather an ornamental tree in shrubbery plantations. The 
branches are more thorny than those of the common damson 
and the fruit is nearly round, quite black, but covered with } 
thick blue bloom. In the spring, this low tree is a perfect 
cloud of white blossoms. 

The Double-blossomed Plum has large and handsome dou- 
ble white flowers. Except in strong soils, however, they are 
apt to degenerate and become single, and are, indeed, always 
inferlour in eS"ect to the Double Sloe. 

The Cherry Plum we have already described. It is one of 
the fruit-bearing sorts. 

Selection of Choice Varieties. 

Rivers' Early Favourite, Green Gage, Imperial Ottoman, Jef- 
ferson, Lawrence's Favourite, Purple Favourite, Purple Gage, 
Coe's Golden l^rop, McLaughlin, Imperial Gage, Howard's Fa- 
vourite, Prince's Yellow Gage, Prune d'Agen, Reine Claude do 
Bavay, Schuyler Gage. 



CHAPTER XXL 



The Pear. 



Pyrus communis, L. Eosacece, of botanists. 

Poirier, of the French; Birnehaum, German; Peer, Dutch; Pero, Italian; 

and Pera, Spanish. 

The Pear is, undeniably, the favourite fruit of modern times, 



THE PEAR. 4 01 

and modern cultivators. Indeed, we believe the Pear of mo- 
dern times, thanks to the science and skill of horticulturists, is 
quite a different morsel for the palate, from the pear of two or 
three centuries ago. In its wild state it is one of the most aus- 
tere of all fruits, and a choke i^ear of our fields, really a great 
improvement on the wild type, seizes one's throat with such an 
unmerciful gi'ipe, as to leave behind it no soothing remem- 
brances of nectar and ambrosia. 

So long ago as the earliest time of the Romans, the pear was 
considerably cultivated. It was common in Syria, Egypt, and 
Greece, and from the latter country, was transplanted into Italy. 
" Theophrastus speaks of the productiveness of old pear trees, 
and Virgil mentions some pears which he received from Cato. 
Pliny in his 1 5th book describes the varieties in cultivation in 
his time, as exceedingly numerous ; and mentions a number 
which were named after the countries from which they were re- 
ceived. Of all pears, he says, the Costumine is the most deli- 
cate and agreeable. The Falernian pear was esteemed for its 
juice; and the Tibernian, because it was preferred by the Em- 
peror Tiberius. There were 'proud pears,' which were so called 
because they ripened early and would not keep, and 'winter 
pears,' pears for baking, as at the present day."* None oi 
these old Roman varieties have been handed down to us, and 
we might believe some of them approached the buttery lusci- 
ousness of our modern pears, did not Pliny pithily add, most 
unfortunately for their reputation, "all pears whatsoever are but 
a heavy meat, unless they are well boiled or baked." 

In fact the really delicious qualities of this fruit were not de- 
veloped until about the seventeenth century. And within the 
last sixty years the pear, subjected to constant reproduction 
fi'om seed by Van Mons and his followers, and to hybridizing 
or crossing by Mr. Knight and other English cultivators, ap- 
pears, at length, to have reached almost the summit of perfec- 
tion, in beauty, duration, and flavour. Of Professor Van Mons 
and his labours of a whole life, almost devoted to pear ^^ we have 
already spoken in our first chapter. From among the 80,000 
seedlings raised by himself, and the many thousands reared by 
other zealous cultivators abroad, especially in Belgium — the 
Eden of the pear tree — there have been selected a large num- 
ber of varieties of high excellence. In this countiy, we are 
continually adding to the number, as, in our newer soil, the 
pear, following the natural laws of successive reproduction, is 
constantly appearing in new seedling forms. The high flavour 
of the Seckel pear, an American variety, as yet unsurpassed, in 
this respect, by any European sort, proves the natural congeni- 
a ity of the climate of the northern states to this fruit. 

* Arboretum Britannkum. 



408 THE PEAR- 

The pear tree is not a native of North America, but was in- 
troduced from the other continent. In Europe, Western Asia, 
and China, it grows wild, in company with the apple, in hedges 
and woody wastes. In its wild state, it is hardier and longer 
lived than the apple, making a taller and more pyramidal head, 
and becoming thicker in its trunk. There are trees on record 
abroad, of great size and age for fruit trees. M. Bosc mentions 
several which are known to be near 400 years old. There is a 
very extraordinary tree in Holme Lacy, Herefordshire, England 
— a perry pear — from which were made more than once, 15 
hogsheads of perry in a single year. In 1805 it covered more 
than half an acre of land, the branches bending down and 
taking root, and, in turn, producing others in the same way. 
Loudon, in his recent work on trees, says that it is still in fine 
health, though reduced in size. 

One of the most remarkable peai trees in this country, is 
growing in Illinois, about ten miles north of Vincennes. It is 
not believed to be more than forty years old, having been plant- 
ed by Mrs. Ockletree. The girth of its trunk one foot above 
the ground, is ten feet, and at nine feet from the ground, six 
and a half feet ; and its branches extend over an area sixty -nine 
feet in diameter. In 1834 it yielded 184 bushels of pears, in 
1840 it yielded 140 bushels. It is enormously productive al- 
ways ; the fruit is pretty large, ripening in early autumn, and is 
of tolerable flavour.* Another famous specimen, perhaps the 
oldest in the country, is the Stuyvesant Pear tree, originally 
planted by the old governor of the Dutch colony of New-York, 
more than two hundred years ago, and still standing, in fine 
vigour, on what was once his farm, but is now the upper 
part of the city, quite thickly covered with houses. The fruit 
is a pleasant summer peai', somewhat like a Summer Bon- 
chretien. 

Uses. The great value of the pear is as a dessert fruit. 
Next to this, it is highly esteemed for baking, stewing, preserv- 
ing and marmalades. In France and Belgium the fruit is very 
generally dried in ovens, or much in the same way as we do the 
apple, when it is quite an important article of food. 

Dessert pears should have a m eking, soft texture, and a suga- 
ry, aromatic juice. Kitchen pears, for baking oi- stewing, should 
be large, with firm and crisp flesh, moderately juicy. 

The juice of the pear, fermented, is called Perry. This is 
made precisely in the same way as cider, and it is richer, and 
more esteemed by many pei'sons. In the midland counties of 
England, and in various parts of France and Germany, what aro 
calted perry pears — very hardy proluctive sorts, having an aus- 
tere juice — are largely cultivated for this purpose. In severa' 

* Rev. H. W. Beeclier, in Hovey's Magazine. 



THK PEAK. 4')'.) 

places ill our eastern states, we understand, perry is now annii 
ally made in considerable quantities. The fruit should be 
ground directly after being gathered, and requires rather more 
isinglass — (say 1|- oz. to a barrel,) to fine it, on lacking, than ci 
dcr. In suitable soil the yield of perry to the acre is usually 
about one third more than that of cider. 

The wood is heavy and fine grained, and makes, when stain- 
ed black, an excellent imitation of ebony. It is largely employ- 
ed by turners for making joiners' tools. The leaves will dye 
yellow. 

Gathering and keeping the fruit. The pear is a peculiar 
fruit in one respect, which should always be kept in mind ; viz. 
that most varieties are much finer in flavour if picked from the 
tree, and ripened in the house, than if allowed to become fully 
matured on the tree. There are a few exceptions to this rule, 
but they are very few. And, on the other hand, we know a 
great many varieties which are only second or third rate, when 
ripened on the tree, but possess the highest and richest flavour 
if gathered at the proper time, and allowed to mature in tho 
house. This proper season is easily known, first, by the ripen- 
ing of a few full grown, but worm-eaten specimens, which fall 
soonest from the tree ; and, secondly, by the change of colour, 
and the readiness of the stalk to part from its branch, on gently 
raising the fruit. The fruit should then be gathered — or so 
much of the crop as appears sufficiently matured — and spread 
out on sholves in the fruit room* or upon the floor of the gar- 
ret. Here it will gradually assume its full colour, and become 
deliciously melting and luscious. Many sorls which, ripened 
in the sun and open air, are rather dry, when ripened within doors 
are most abundantly melting and juicy. They will also last for 
a considerably longer period, if ripened in this way — maturing 
gradually, as wanted for use — and being thus beyond the risk 
of loss or injury by violent storms or high winds. 

Winter dessert pears should be allowed to hang on the tree 
as long as possible, until the nights become frosty. They 
should then be wrapped separately in paper, packed in kegs, 
barrels, or small boxes, and placed in a cool, dry room, free from 
frost. Some varieties, as the D'Aremberg, will ripen finely 
with no other care than placing them in barrels in the cellar, 
like apples. But most kinds of the finer winter dessert pears, 
should be brought into a warm apartment for a couple of weeks 
before their usual season of maturity. They should be kept co- 
vered to prevent shrivelling. Many sorts that are comparative- 
ly tough if ripened ,in a cold apartment, become very melting. 



* So important is the ripening of pears in the house that most amateura 
of this fruit find it to tlieir advantage to have a small room set apart, and 
fitted up with shelves in tiers, to be used solely as a fruit rocm. 

18 



tlO THE PEAR. 

buttory, and juicy, when allowed to mature in a room kept at 
the temperature of 00 or YO degrees. 

Propagation. The finer sorts of pears are continued cr in- 
creased, by grafting and budding, and the stocks, on which to 
work, are either seedlings or suckers. Sucker stocks have usu- 
ally such indifferent roots, they are so liable to produce suckers, 
continually, themselves, and are so much less healthy than seed- 
lings, that they are now seldom used by good cultivators; 
though, if quite young and thrifty, they will often make good 
stocks. 

Seedlings, however, are by far the best stocks for the pear, 
in all cases ; and seedlings from strong growing, healthy pears, 
o{ common quality — such as grow about most farmers' gardens, 
are preferable, for stocks, to those raised from the best varie- 
ties — being more hardy and vigorous. 

As it is usually found more difficult to raise a good supply of 
seedling pear stocks in this country, than of any other fruit tree, 
we will here remark that it is absolutely necessary, to ensure 
success, that two points be observed. The first, is to clean and 
sow the seed as soon as may be, after the fruit is well matured ; 
the second, to sow it only in deep rich soil. It should be pre- 
viously trenched — if not naturally deep — at least twenty inches 
or two feet deep, and enriched with manure or compost mixed 
with ashes. This will give an abundant supply of nutriment to 
the young seedlings, the first year — without which, they become 
starved and parched, after a few inches' growth, by our hot and 
dry summer, when they frequently fall a prey to the aphis and 
other insects at the root and top. A mellow, rich soil, whose 
depth ensures a supply of moisture, will give strong seedlings, 
which are always, at two years' growth, fit to go into the nur- 
sery rows for budding. While a dry, thin soil will seldom 
produce good stocks, even in half a dozen years. 

The seeds should be sown precisely like those of the apple, 
in broad drills, and the treatment of the stocks, when planted 
in the j'ows for budding, is quite similar. Budding is almost 
universally preferred by us, for propagating the pear, and this 
tree takes so readil}^, that very few failures can happen to an 
experienced hand. About the first of August, in this latitude, 
is the proper season for performing this operation. 

We may add here, that one year old pear seedlings, are often 
winter-killed, when the autumn has not been such as to ripen 
the wood thoroughly. A few branches of evergreens, or some 
slight covering laid along the rows, will prevent this. Or, they 
may be laid in by the heels, in a sheltered p|ace. 

The thorn makes very good stocks for the pear, except, that 
if grafted above ground, the tree is often apt to be broken ofif at 
tlie point of union, by high winds. This is obviated by grafting 
% little below the surface. Grafting on the thorn is <» vpry use- 



THB PEAR. 41) 

ful practice for strong clayey soils, as, on such stocks, the peai 
may be grown witli success, when it would not otherwise thrive. 
It also comes rather earlier into bearing. Grafting on the 
mountain ash is thought to render the pear more hardy, and it 
retards the blossoming so much as to prevent their being in- 
jured by spring frosts. The pear is sometimes budded on the 
apple, but it is then usually very short-lived. 

For rendering the pear dxvarf, the Quince stock is almost 
universally used, as the pear unites readily with it, becomes 
quite dwarf in habit, and bears very early. Some large grow- 
ing pears — as the Duchess ofAngouleme — extremely liable to 
be blown oflf the tree, bear much better on the quince stock, 
and others are considerably improved in flavour by it. The 
dwarf pear, however, it must be confessed, rather belongs to the 
small garden of the amateur, than to the orchardist, or him who 
desires to have regular large crops, and long-lived trees. The 
dwarf tree is usually short-lived, seldom enduring more than a 
dozen years in bearing — but it is a pretty and economical way 
of growing a good many sorts, and getting fruit speedily, in a 
small garden.* 

The pear not being very abundantly supplied with fibrous 
roots, should never be transplanted, of large size, from the nur- 
sery. Small, thrifty plants, five or six feet high, are much to 
be preferred. 

Soil, situation, and culture. The best soil for this fruit 
tree, is a strong loam of moderate depth, on a dry subsoil. The 
pear will, indeed, adapt itself to as great a variety of soils as 
any fruit tree, but, in unfavourable soils, it is more liable to 
suffer fi'om disease than any other. Soils that are damp during 
any considerable portion of the year, are entirely unfit for the 
pear tree ; and soils that are over-rich and deep, like some of 
the western alluvials, force the tree into such over luxuriant 
growth, that its wood does not ripen well, and is liable to be 
killed by winter blight. The remedy, in this case, consists in 
planting the trees on slightly raised hillocks — say eight inches 
abov(! the level of the surface, and using lime as a manure. 
Soils that are too light, on the other hand, may be improved 
by trenching, if the subsoil is heavier, or by top dressing with 
heavy muck and river mud, if it is not. 

In a climate rather cold for the pear, or on a cold soil, it is 
advantageous to plant on a southern slope, but in the middle 
States, in warm soils, we do not consider a decidedly southern 
exposure so good as other rather cooler ones. 

* Whether the Pear can be successfully cultivated on the Quince for mar- 
ket is yet a debateable question ; but that dwarfs are a great acquisition 
to the garden where large standards are inadmissible is unquestioned. 
We believe the promise of some varieties on quince warrants tho expecta 
ion that they will be found profitable for general cultivation. 



412 THE PEAR. 

The pear succeeds so well as an open standard, and require! 
«o little care for pruning — less, indeed, in the latter respect, 
than any other fruit tree, that training is seldom thought of, 
except in the gardens of the curious or skilful. The system of 
quenouille or dintaff training, an interesting mode of rendering 
trees very productive in a small space, we have already fully de- 
scribed in p. 37, as well as root pruning for the same purpose 
in p. a 2. 

In orchard culture, the pear is usually planted about thirty 
feet distant each way ; in fruit gardens, where the heads are 
somewhat kept in by pruning, twenty feet is considered suffi- 
cient by many. 

Pear trees, in a bearing state, where the growth is no longer 
luxuriant, should have, every autumn^ a moderate top dressing 
of manure, to keep them in good condition. This, as it pro- 
motes steady and regular growth, is far preferable to occasional 
heavy manuring, which, as will presently be shown, has a ten- 
dency to induce the worst form of blight to which this tree is 
subject. 

Diseases. As a drawback to the, otherwise, easy cultivation 
of this fine fruit, the pear tree is, unfortunately, liable to a very 
serious disease, called ilio. pear tree blight, or fire blight, appear- 
ing irregularly, and in all parts of the country ; sometimes in 
succeeding seasons, and, again, only after a lapse of several 
years ; attacking, sometimes, only the extremities of the limbs, 
and, at other times, destroying the whole tree ; producing, occa- 
sionally, little damage to a few branches, but often, also, destroy- 
ing, in a day or two, an entire large tree; this disease has been, 
at different times, the terror and despair of pear growers. Some 
parts of the country have been nearly free from it, while others 
have suffered so much as almost to deter persons from extend- 
ing the cultivation of this fine fruit. For nearly an hundred 
years, its existence has been remarked in this country, and, 
until very lately, all notions of its character and origin have 
been so vague, as to lead to little practical assistance in remov- 
ing or remedying the evil. 

Careful observation for several years past, and repeated com- 
parison of facts with accurate observers, in various parts of the 
country, have led us to the following conclusions : 

\st. That what is popularly called the pear blight, is, in fact, 
two distinct diseases. 2nd. That one of these is caused by an 
insect, and the other by sudden freezing and thawing of the sap 
in unfavourable autumns. The first, we shall therefore call the 
insect blight, and the second, t\iQ frozen-sap blight. 

1. The insect blight. The symptoms of the insect blight 
are as follows : In the month of June or July, when the tree is 
in full luxuriance of growth, shoots at the extremities of the 
branches, and often extending down two seasons' growth, are 



THE PEAR. 413 

observed suddenly to turn brown. In two or three days the 
eaves become quite black and dry, and the wood so shrivelled 
and hard as to be cut with difficulty with a knife. If the branch 
is allowed to remain, the disease sometimes extends a short dis- 
tance further down the stem, but, usually, not much further than 
the point where the insect had made his lodgment. The insect 
which caiTses this blight, was first discovered by the Hon. John 
Lowell, of Boston, in 1816, and was described by Professor 
Peck, under the name of Scolytus 2iy'>'i. It is very minute, 
being scarcely one-tenth of an inch long ; and it escapes from 
the branch almost as soon as, by the withering of the leaves, we 
are aware of its attack ; hence, it is so rarely seen by careless 
observers. In the perfect state, it is a very small beetle, deep 
brown, with legs of a paler colour. Its thorax is short, convex, 
rough in front, and studded with erect bristles. The wing 
covers are marked with rows of punctured' points, between which 
are also rows of bristles, and they appear cut ofi" very obliquely 
behind. 

This insect deposits its egg some time in July or August, 
either behind, or below a bud. Whether the egg hatches at 
once, we are not aware, but the following spring, the small grub 
or larva grows through the sap wood or tender alburnum, be- 
ginning at the root of the bud, and burrows towards the centre 
of the stem. Around this centre or pith, it forms a circular 
passage, sometimes dcTOuring it altogether. By thus perforat- 
ing, sawing off, or girdling, internally, a considerable portion of 
the vessels which convey the ascending sap, at the very period 
when the rapid growth of the leaves calls for the largest supply 
of fluid from the roots, the growth and the vitality of the branch 
are checked, and finally extinguished. The larva about this 
time, completes both its transformation, and its passage out, 
and, in the beetle form, emerges, with wings, into the air, to 
seek out new positions for laying its eggs and continuing its 
species. The small passage where it makes its exit, may now 
more easily be discovered, below or by the side of the bud, re- 
sembling a hole bored with a needle or pin. 

It is well to remark here, that the attack of this blight i/.oect 
is not confined to the pear, but in some parts of the country we 
have observed it preying upon the apple and the quince in the 
same manner. In the latter tree, the shoots that were girdled 
were shorter, and at the extremities of the branches only ; not 
leading, therefore, to such serious consequences as in the pear. 

The ravages of the insect blight, we are inclined to think, do 
not extend nuich below the point where the insect has deposited 
its Q^Qi, a material point of diff"erence from the frozen-sap hlicjhi 
which often poisiDus the system of the whole tree, if allowed to 
remain, or if, originally, very extensive. 

The remedy for the insect blight is very distincl It is thai 



414 7HE PEAR. 

originally suggested by Mr. Lowell, whicli we and many othen 
have pursued with entire success, when the other form of the 
disease was not also present. The remedy consists, at the very 
first indications of the existence of the enemy, in cutting off and 
burning the diseased branch, a foot below the lowest mark of 
discoloration. The insect is usually to be found at the bottom 
of this blackened point, and it is very important that the 
branches be removed early, as the Scolytus is now about emerg- 
ing from his burrow, and will speedily escape us, to multiply his 
mischief elsewhere. If there is much appearance of the insect 
alight, the tree should be examined every noon, so long as there 
are any indications of disease, and the amputated branches car- 
ried at once to the fire. 

II. The frozen-sap blight. We give this term to the most 
formidable phase of this disease that affects the pear tree. 
Though it is, by ordinary observers, often confounded in its 
effects, with the insect blight, yet it has strongly characteristic 
marks, and is far more fatal in its effects. 

The symptoms of the frozen-sap blight are the following : 
First. The appearance, at the season of winter or spring prun- 
ing, of a thick, clammy sap, of a sticky nature, which exudes 
from the wounds made by the knife ; the ordinary cut showing 
a clean and smooth surface. 

Second. The appearance, in the spring, on the bark of the 
trunk or branches, often a considerable distance from the ex- 
tremities, of black, shrivelled, dead, patches of bark. 

Third. In early summer months, the disease fully manifests 
itself by the extremities shrivelling, turning black, and decay- 
ing, as if suddenly killed. If these diseased parts are cut off, 
the inner bark and heart-wood will be found dark and dis- 
coloured some distance below Avhere it is fresh and green out- 
ride. If the tree is slightly affected only, it may pass off with 
the loss of a few branches, but if it has been seriously tainted, 
the disease, if not arrested, may, sooner or later, be carried 
through the whole system of the tree, which will gradually de- 
cline, or entirely perish. 

To explain the nature of this disease, we must first premise 
that, in every tree, there are two currents of sap carried on, 1st, 
the upward current of sap, which rises through the outer wood, 
(cr alburnum,) to be digested by the leaves ; 2d, the downward 
current, which descends through the inner bark, (or liber,) 
forming a deposit of new wood on its passage down.* 

Now let us suppose, anterior to a blight season, a very sudden 
and early winter, succeeding a damp and warm autumn.f The 



* Being distributed towards the centre of the stem by the medullarj 
rays which communicate from the inner bark to the pith. 

f "W^hich always happens previously to a summer when tbe blight is 



THE PE4.K. 41 £ 

summer having been dry, the growth of trees was completed 
early, but this excess of dampness in autumn, forces the trees 
into a vigorous second growth, which continues late. While 
the sap vessels are still fitled with their fluids, a sharp and sud- 
den freezing takes place, or is, perhaps, repeated several times, 
followed, in the day time, by bright sun. The descending cur- 
rent of sap becomes thick and clammy, so as to descend with 
difficulty ; it chokes up the sap-vessels, freezes and thaws again, 
loses its vitality, and becomes dark and discoloured, and in some 
cases so poisonous, as to destroy the leaves of other plants, 
when applied to them. Here, along the inner bark, it lodges, 
aud remains in a thick, sticky state all winter. If it happens 
to flow down till it meets witli any obstruction, and remains in 
any considerable quantity, it freezes again beneath the bark, 
ruptures and destroys the sap-vessels, and the bark and some of 
the wood beneath it shrivels and dies. 

In the ensuing spring, the upward current of sap rises through 
its ordinary channel — the outer wood or alburnum — the leaves 
expand, and, for some time, nearly all the upw-ard current being 
taken up to form leaves and new shoots, the tree appears flou- 
rishing. Toward the beginning of summer, however, the leaves 
commence sending the downward current of sap to increase the 
woody matter of the stem. This current, it will be remember- 
ed, has to pass downward through the inner bark or Uher, along 
w'hich still remain portions of the poisoned sap, arrested in its 
course the previous autumn. This poison is diluted, and taken 
up by the new downward current, disti'ibuted toward the pith, 
and along the new layers of alburnum, thus tainting all the 
neighbouring parts. Should any of the adjacent sap-vessels 
have been ruptured by frost, so that the poison thus becomes 
mixed with the still ascending current of sap, the branch above 
it immediately turns black and dies, precisely as if poison were 
introduced under the bark. And very frequently it is accom- 
panied with precisely the odour of decaying frost-bitten vegeta- 
tion.* 

veiy prevalent, and will be remembered, by all, as having been especially 
the case in the autumn of 1843, which preceded the extensive blight o/ 
the past season. 

* We do not Icnow that this form of blight is commoc in Europe, bu 
the following extract from the celebrated work of Duhamel on fniit trees, 
published in 1768, would seem to indicate something very similar, a long 
^ime ago. 

" The sap corrupted by putrid water, or the excess of manure, bursts the 
cellular membranes in some places, extends itself between the wood and 
the bark, which it separates, and carries its poisonous acrid influence tc 
all tlie neighbouring parts, like a gangrene. When it attacks the small 
branches, tliey should bo cut off; if it appears iu the large branches oi 
body of the tree, all the cankered parts must be cut out down to the sound 
wood, and the wound covered with composition. If ttie evil be produced 
oy manure or stagnant water, (aud it may be produced by other causes,) 



.416 THE TEAR. 

The foregoing is the worst form of the disease, and it takes 
place when the poisoned sap, stagnated under the bark in spots 
remains through the winter in a thick semi-fluid state, so as to 
be capable of being taken up in the descending current of the 
next summer. When, on the other hand, it collects in sufficient 
quantity to freeze again, burst the sap vessels, and afterwards 
dry out by the influence of the sun and wind, it leaves the patch- 
es of dead bark which we have already described. As part of 
the woody channels which convey the ascending sap probably 
remain entire and uninjured, the tree or branch will perhaps 
continue to grow the whole season and bear fruit, as if nothing 
had happened to it, drying down to the shrivelled spots of bark 
the next spring. The effect, in this case, is precisely that o' 
girdling only, and the branch or tree will die after a time, bui 
not suddenly. 

From what we have said, it is easy to infer that it would not 
be difficult on the occurrence of such an autumn — when sudden 
congelation takes place in unripencd wood — to predict a blight 
season for the following summer. Such has several times been 
done, and its fulfilment may be looked for, with certainty, in all 
trees that had not previously ripened their wood.* 

So, also, it would and does naturally follow, that trees in a 
damp, rich soil, are much more liable to the frozen-sap bliglit 
than those upon a dryer soil. In a soil over moist or too rich, 

the old earth must be removed from the roots, and fresh soil put in its 
place, and means taken to draw off the water from the roots. But if the 
disease lias made much progress on the trunk, the tree is lost." T)-aiie 
des Arhres Pruitiers, vol. 11, p. 100. 

* Since the above was written, we have had the pleasure of seeing a 
liighly interesting- article by the Rev. H. W. Beecher, of Indiana, one of 
the most intelligent obsei-vers in the country. Mr. Beecher not only 
agrees in the main with us, but he fortifies our opinion witli a number of 
additional facts of great value. We shall extract some of this testimony, 
which Is vouched for by Mr. B., and for the publication of which the cul- 
tivators of pilars owe him many thanks. 

" llr. R. Ragau, of Putnam county, Ind., has for more than twelve 
years, suspected that this disease originated in the fall previous to the 
eumiucr on which it declares itself Dm'ing the last winter, Mr. Ragan 
predicted the blight, as will be remembered by some of his acquaintancea 
in "Wayne Co., and in his pear orchards he marked the trees that would 
suffer, fc. jd pointed to the spot which would be the seat of the disease, and 
his prognostications were strictly verified. Out of his orchard of 200 pear 
trees, during the previous blight of 18.^2, only four escaped, and those had 
been transplanted, and had, therefore, made little or no growth. 

"Mr. White, a nurseryman, near Moorcsville, Ind., in an orchard of over 
150 trees, had not a single case of blight in the year 1844, though all 
around him its ravages were felt. What were the facts in this case? Hia 
orchard is planted on a mould-like piece of ground, is high, of a sandy, 
gravelly soil ; earlier by a week than nursery soils in '■his country; and 
in the summer of 1843, his frees grew through the summer, ripened and 
shed thttir leaves early in the faU, and during the warm spell made nc 
second crrowth." 



THK PEAR. 41'i 

the pear is always liable to make late second growths, and ita 
wood will often be caught unripened by an early winter. For 
this reason, this form of blight is vastly more extensive and des- 
tructive in the deep, rich soils of the western states, than in the 
dryer and poorer soils of the east, And this will always be the 
case in over rich soils, unless the trees are planted on raised 
hillocks, or their luxuriance checked by root-pruning. 

Again, those varieties of the pear, which have the habit ol 
maturing their wood early, are very rarely affected with the fro- 
zen-sap blight. But late growing sorts are always more or Jesa 
liable to it, especially when the trees are young, and the exces- 
sive growth is not reduced by fruit-bearing. Every nursery- 
man knows that there are certain late growing sorts which are 
always more liable to this blight in the nursery. Among these 
we have particularly noticed the Passe Colmar and the Forelle, 
though when these sorts become bearing trees, they are not 
more liable than many others. The Seckel pear is celebrated 
for its general freedom fi'om blight, which we attribute entirely 
to its habit of making short jointed shoots, and ripening its 
wood very early. 

To distinguish the blight of the frozen-sap from that caused 
by the attack of the Scylotus pyri, is not difficult. The effects 
of the latter cease below the spot where the insect has perforat- 
ed and eaten its burrow in the branch. The former spreads 
gradually down the branch, which, when dissected, shows the 
marks of the poison in the discoloration of the inner bark and 
the pith, extending down some distance below the external 
marks of injury. If the poison becomes largely diffused in the 
tree, it will sometimes die outright in a day or two ; but if it is 
only slightly present, it will often entirely recover. The pre- 
sence of black, dry, shrivelled spots of bark on the branches, or 
soft sappy spots, as well as the appearance of thick clammy sap 
in winter or spring pruning, are the infallible signs of the frozen- 
sap blight. 

The most successful remedies for this disastrous blight, it is 
very evident, are chiefly preventive ones. It is, of course, im- 
possible for us to avoid the occasional occurrence of rainy, warm 
autumns, which have a tendency to urge the trees into late 
second gi'owth. The principal means of escaping the danger 
really lies in always studiously avoiding a damp soil for the 
fiuit tree. Very level or hollow surfaces, where heavy early 
autumnal rains are apt to lie and saturate the ground, should 
also be shunned. And any summer top dressing or enriching 
calculated to stimulate the tree into late growth, is pernicious, 
A rich, dry soil, is, on the whole, the best, because there the 
tree will make a good growth in time to ripen fully its wood, 
and will not be likely to make second growth. A rich, moist 
soil, will, on the contrary, serve continually to stimulate tho 

18* 



418 THE PKAR. 

tree to new growth. It is in accordance with this, that ma nf 
persons have remarked, that those pear trees growing in com 
men meadow land, were free from blight in seasons when those 
in the rich garden soils were continually suffering from it. 

The first point then should be to secure a rich but dry, well 
drained soil. Cold aspects and soils should be avoided, as likely 
to retard the growth and ripening of the wood. 

The second is to reject, in blighted districts, such varieties as 
have the habit of making wood late, and choosing rather those 
of early habit, which ripen the wood fully before autumn. 

Severe summer pruning, should it be followed by an early 
winter, is likely to induce blight, and should therefore be avoid- 
ed. Indeed, we think the pear should always be pruned in 
winter or early spring.* 

As a remedy for blight actually existing in a tree, Ave know 
of no other but that of freely cutting out the diseased branches, 
at the earliest moment after it appears. The arr;puLacion snould 
be continued as far down as the least sign of discoloration and 
consequent poisoning is perceptible, and it should not be neg- 
lected a single day after it manifests itself A still better re- 
medy, when we are led to suspect, during the winter, that it is 
likely to break out in the ensuing summer, is that of carefully 
looking over the trees before the buds swell, and cutting out all 
branches that show the discoloured or soft sappy spots of bark 
that are the first symptoms of the disease. 

Finally, as a preventive, when it is evident, from the nature 
of the season and soil, that a late autumnal growth will take 
place, we recommend laying bare the roots of the trees for two 
or three weeks. Root pruning will always check any tendency 
to over-luxuriance in particular sorts, or in young bearing trees, 
and is therefore a valuable assistance when the disease is feared. 
And the use of lime in strong soils, as a fertilizer, instead of 
manure, is worthy of extensive trial, because lime has a tend- 
ency to throw all fruit trees into the production of short-jointed 
fruit-spurs, instead of the luxuriant woody shoots induced by 
animal manure. 

In gardens, where, from the natural dampness of the soil or 
locality, it is nearly impossible to escape blight, we recommend 
that mode of dwarfing the growth of the trees — conical stan- 
dards, or quenouilles, described in the section on pruning. Thia 
mode can scarcely fail to secure a good crop in any soil or cli- 
mate where the pear tree will flourish. 

* The only severe case of blight in the gardens here, during 1 lie sum- 
mer of 1844, was in the head of a Gilogil pear — a very hardy sort, which 
had never before suffered. The previous midsummer it had been severely 
pruned, and headed back, which threw it into late growth. The next 
season nearly the whole remaining part of the tree died with the frozen. 
Bap blight 



THE PEAK. llJi 

After the blight, the other diseases which affect the pear tree 
are of little moment. They are chiefly the same as those to 
which the apple is liable, the same insects occasionally affecting 
both trees, and we therefore refer our readers to the section on 
the apple tree. 

There is, however, a sluc) worm, which occasionally does great 
damage on the leaves of the pear tree, which it sometimes en- 
tirely destroys. This slug is the Selandria cerasi of Harris. It 
appears on the upper side of the leaves of the pear tree, ft-om 
the middle of June till the middle of July. It is nearly half an 
incli long when fully grown, olive coloured, tapering from the 
head to the tail, not much unlike in shape a miniature tadpole 
The best destructive for this insect is Mr. Haggerston's mixture 
of whale oil soap and water,* thoroughly showered or sprinkled 
over the leaves. In the absence of this, we have found ashes 
or quicklime, sifted or sprinkled over the leaves, early in the 
morning, to have an excellent effect in ridding the trees of this 
vigilant enemy. 

Varieties. The varieties of pear have so multiplied within 
the last thirty years, that they may almost be considered end- 
less. Of the new varieties, Belgium has produced the great- 
est number of high quality ; England and France many of 
excellence; and, lastly, quite a number of valuable sorts 
have originated in this country, to which some additions are 
made annually. The latter, as a matter of course, are 
found even more generally adapted to our climate tban any 
foreign sorts. But we believe the climate of the middle 
States is so nearly like that of Belgium, that the pear is 
grown here as a standard to as great perfection as in any other 
country. 

More than "700 kinds of pears, collected from all parts of the 
world, have been proved in the celebrated experimental garden 
of the Hoiticultural Society of London. Only a small propor- 
tion of these have been found of first rate qualit)', and a very 
large number of them are if little or no value. The great diffi- 
culty, e-\'en yet, seems to be, to decide which are the really 
valuable sorts, worth universal cultivation. We shall not, per- 
haps, arrive at this point, in this country, for several years — not 
until all the most deserving sorts have had repeated trials — and 
the difficulty is always increased by the fact of the difference of 
climate and soil. A variety may be of second quality in New- 
England, and of the first merit in Pennsylvania or Ohio. This, 
however, is true only to a very limited extent, as the fact that 
most sorts of the first character receive nearly the same praise 
in Belgium, England, and all parts of this country, clearly 
proves. High flavour, handsome appearance, productiveness, 

* See page 51. 



♦ 20 THE PEAR. 

and uniformly good flavour in all seasons — these are tl.c crito 
rions of the first class of pears.* 

Most of the finer varieties of pears have not the necessary 
hardihood to enable them to resist, perfectly uninjured, the 
violent atmospheric changes of our climate, except under favour- 
able circumstances, consequently the fruit is more or less vari- 
able in quality ; and this is more particularly true of some that 
come to us from abroad with promise of the highest excellence, 
and to pronounce an abiding judgment upon their merits re- 
quires many years' experience, and careful observation under 
different circumstances, and in various localities. And it must 
be borne in mind, that althongh young trees give fruit of nearly 
or quite full size and beauty, 3'et perfection of flavour is only to 
be expected from trees of more mature age. The inference is 
nol legitimate that a variety which exhibits great excellence 
in Belgium, or some of the districts of France, will exhibit gene- 
rally in all localities in the United States the same excellence ; 
but the supposition is fair, and borne out by some experience, 
that those which possess excellence of a particular character in 
an eminent degree in Europe, will generally exhibit the same 
in particular localities in this country. We would instance such 
vigorous growers, with pretty solid flesh, as the following ; Belle 
Lucrative, Rostiezer, Duchess d'Angouleme, Beui-re Hardy, &c. 
To produce satisfactoiy results in the cultivation of pears, some 
of its wants must always be complied with, such as good depth 
of soil, suflicient drainage, and proper enrichment. 

In describing pears, we shall, as usual, designate the size by 
comparison, as tbllovvs : Large^ as the Beurre Diel or Bartlett; 
medimn, as the Doyenne or Vii'galieu ; small, as the Seckel. 
With regard to form, 1st. Pyriform, (blaze form,) by which 
some recurvation of the perpendicular lines bounding the sides 
is intended, as Andrews, and the form is further divided into acutCy 
as Beurre Bose ; obtuse, as Beuvre Did ; elow/aied, as Dix and 
Louise Bonne de Jersey ; and depressed pja'iform, as Winter 
Nells. 2d. Obovatc, or egg-shaped, as Washington ; turbinate, 
as Bloodgood ; obconic, (a form related to the two latter,) but 
witli a broader base, as Buffum, or Truncate obconic, as Easter 
Beurre or White Doyenne. 3d. Oblate, as Fulton, and Bergamot- 

* The most successful cultivator of pears in this country, whose collec- 
tion comprises hundreds of varieties, lately assured us, that if he were 
asked to name all the sorts tliat lie considered of unvarying and unqnes- 
tionaUe excellence in all respects, he could not count more than 20 ! It 
may then be asked, why do all cultivate so large a variety. We answer, 
because the quahty of many is yet not fully decided ; agair , there is a 
great diiference in taste, as to the merits of a given sort; there are also 
some sorts so productive, or liandsome, &c., that they are highly esteemed, 
tliough only second rate. In a work like the present, we are also obliged 
to describe many sorts of second quahty, in order to assist in identifyuiy 
them, as they are already in general cultivation. 



THE rEAR. 4*2j 



shaped (i. e. oblate, inclining to conic,) as Gansel's Berga- 
mot. 4th. Pyramidal^ the lines extending upward from the 
broad base by right lines or nearly so, as Delies d'Hardenpont 
of Belgium. 




With regard to the texture of the flesh ; buttery, as the 
Doyenne and Bartlett ; cris}), as the Summer Bonchretien ; 
juicy, as the Napoleon, and St. Germain ; as, in apples, the 
blossom end is called the eye, the remains of the blossom, 
the calyx, and the hollow in which it is placed, the basin. 

We have placed the pears in three classes nearly correspond- 
ing to the grades of quality adopted by the American Pomologi- 
cal Congress, of " best," " very good," and " good ;" but the third 
class, although containing the " good," may be considered nearl} 
equivalent to a rejected list. 

CLASS I. 

ihis class contains those which are well known to be of 
unexceptionable quality, and have been found to thrive in 
almost every situation suited to the cultivation of the pear. 

Bartlett, or Williams's Bonchretien. Thomp. Man. 

Bartlett, of all American gardens. De la Vault. 

WiUiams's Bonchretien. Thoinp. Lind. Clement Uoyenne. 

Poire Guillaume, of the French. 

This noble pear is, justly, one of the most popular of all the 
summer varieties. Its size, beauty, and excellence, entitle it to 
this estimation, apart from the tact that it bears very early, re- 
gularly, and abimdantly. It is an English variety, originated 
about 1770, in Berkshire, and was afterwards propagated by a 
London grower by the name of Williams. When first intro- 
duced to this country its name was lost, and having been culti- 
vated and disseminated by Enoch Bartlett, Esq., of Dorchester, 
near Boston, it became so universally known as the Bartlett 
pear, that 't is impossible to dispossess it now.* It suits our 
climate admirably, ripening better here than in England, and has 

* Tlie first iiapirted tree in Mr. Ba-^lett's grounds, was sent from Eng 
land in 1799. 



i2S 



THE PEAK, 




Bartleit, or William's Bonchretim. 

the unusual property of maturing perfectly in the house, even if 
it is picked before it is full grown. It has no competitor as a 
Bummer market fruit. The tree grows upright, with thrifty, 
yellowish-brown shoots, and narrow, folded leaves. 

Fruit of large size, irregularly pyramidal. Skin very thin 
and smooth, clear yellow, (with a soft blush on the sunny side, 
in exposed specimens,) rarely marked with faint russet. Stalk 
one to one and a half inches long, stout, inserted in a shallow, 
flat cavity. Calyx open, oet in a very shallow, obscurely plaited 
basin. Flesh white, and exceedingly fine-grained and buttery* 



THE PEAR. 423 

it is full of juice, sweet, with a highly perfumed, vinous flavour, 
(In damp or unfavourable soils, it is sometimes slightly acid.) 
Ripens fi'om last of August zo middle and last of September. 

BeurrM; Gris d'Hiver Nouveau. A1. Pom. 

£eurr6 Gris d'Hiver. Beurr6 Gris Superieur. 

" Gris d'Lufon. " de Fontenay. 




Beurre Gris cPHiver Nouveau. 
Tree not very vigorous, but productive, young wood, dark 
reddish brown. Fruit medium, obovate, truncate, remotely 
pyriform. Skin golden russet, with a fine sunny cheek, and 
sprinkled with dots. Stalk very stout, very much inclined, in- 
serted by a lip in a small depression. Calyx very small and 
open, basin very small. Flesh somewhat granular, juicy, but- 
tery, melting. Flavour rich and sugary, with a very peculiar 
aroma. November, February. 

Beurr6 d'Anjou. Ken. 

Ne Plus Meuris of the French. 

A toble fruit said to be of French origin. Tree vigorous; 
young shoots yellowish brown, very productive, succeeds well on 
quince. 

Fruit 'arge, obovate, obtusely-pyrifoim, some times nearly 



424 



THE PEAR. 




Bewrri cPAnjcKt. 

globular. Stem short, thick and flec\i;;t, inserted in a cavity, 
surrounded by russet. Calyx very small, open, stiff, in an ex- 
ceedingly small basin, surrounded by rassei's 8kin greenish, 
sprinkled with russet, sometimes shaded with dull crimson, and 
sprinkled thickly with brown and crimson dots. Flosh whitish, 
not very fine, melting, juicy, with a brisk vinous flavour pleas 
autly perfumed. October, November. 



Beurre DiEL. Thomp. Lind. P. Mag. 



Diel's Butterbirne. 

Diel. 

Dorothee Royale. 

Grosse Dorothee. 

Sylvauclie vert d'hiver 



Beurre Royale. 

Dorothee Ro3-ale. 

Gros Dillen. 

Dillen. 

Des Trois Tours. 

Mabille. 



Beurre d'Yelle. 
De Melon. 
Melin de Kopa. 
Beurre Magnifique. 
Beurre Incomparable. 



A chance seedling near Brussels, Belgium, dedicated by Van 
Ions, and named in honour of his friend Dr. Augustus Fre 



ni£ PKAH. 



425 




Beurre Diel. 

derick Adrien Diel, a disting-uislied German pomologist. Its 
vigour, productiveness and beauty, have made it already a 
general favourite Avith our planters. It is in every respect, a 
first rate fruit in favourable situations, but on very young trees 
and in cold soils, it is apt to be rather coarse and astringent. 
The tree has long, very stout, twisting branches, and is uncom- 
monly vigorous. Young shoots dark grayish-brown. 

Fruit large, varying from obovate to obtuse-pyriform. Skin 
rather thick, lemon yellow, becoming orange yellow, marked 
with large brown dots, and marblings of russet. Stalk an inch 
to an 'reh and three quarters long, stout, curved, set in a rathei 



426 THE PEAR, 

uneven cavity. Calyx nearly closed, and placed in a slightly 
furrowed basin. Flesh yellowish-white, a little coarse grained, 
especially at the core, but rich, sugary, half melting, and in 
good specimens, buttery and delicious. In eating, in this coun- 
try, from September to December, if picked and ripened in th<» 
house. 

Beurr^ Bosc. Thomp. 

Bosc's Fht^rhenbiviie. Calcbasse Bosc (erroneously). 




Beurri Bosc. 
The Bewre Bosc is a pear to which we give our unqualified 



THE PEAR. 



427 



piaise. Il; is large, handsome, a regular bearer, always perfect, 
and of the highest flavour. It bears singly, and not in clusters, 
looking as if thinned on the tree, whence it is always of fine 
size. It was raised in 1807 by Van Mons, and named Calebassa 
Bosc in honour of M. Bosc, a distinguished Belgian cultivator. 
Having also been received at the garden of the Horticultural 
Society of London under the name of Beurre Bosc, Mr, Thomp- 
son thought it best to retain this name, as less likely to lead to 
a confusion with the Calebasse, a distinct fruit. The tree grows 
vigorously; shoots long, brownish olive. 

Fruit large, pyriform, a little uneven, tapering long and 
gradually in1;o the stalk. Skin pretty smooth, dark yellow, a 
good deal covered with streaks and dots of cinnamon russet, 
and slightly touched with red on one side. Stalk one to twc 
inches long, rather slender, curved. Calyx short, set in a very 
shallow basin. Flesh white, melting, very buttery, with a rich, 
delicious and slightly perfumed flavour. Ripens gradually froni 
the last of September to the last of October. 



Beurrb, Easter. P. Mag. Thomp 




Beurre Easter. 



428 



THE PEAR. 



Bergamotte de la Pentecote. 
Beurre de la Pentecote. 
Beurre d'Hiver de Bruxelles. 
Doyenne d'Hiver. 
Doyenne du Printemps. 
Beurre Roupe. 
Du Pa,tre. 



Beurr^ de Paques. 

Philippe de Paques. 

Bezi Ghaumon telle tres groa. 

Chaumontel tres gros. 

Canning. 

Seigneur d'Hiver 



The Easter Beurre is considered abroad, one of the very best 
late winter or spring pears. It seems to require a rather warm- 
er climate than that of the eastern states, to arrive at full per- 
fection, and has disappointed the expectation of many cultiva- 
tors. It bears well here, but is rather variable in quality. In 
good seasons, if packed away in boxes and ripened off in a warm 
room, it is a delicious, melting, buttery fruit. The tree grows 
upright, and thriftily, with reddish yellow shoots. It requires 
a warm exposure and a rich soil, to give fine fruit as an open 
standard tree. 

Fruit large, roundish-obovate, often rather square in figure. 
Skin yellowish-green, sprinkled with many russetty dots, and 
some russet, which give it a brownish cheek in some specimens. 
Stalk rather short, stout, planted in an abruptly sunken, obtuse 
cavity. Calyx small, closed, but litte sunk among the plaited 
folds of the angular basin. Flesh white, fine grained, very but- 
tery, melting, and juicy, with a sweet and rich flavour. 



Bloodgood. Man. 
Early Beurre, of some. 




Bhodgood 



The Bloodgood is 
the highest flavoured 
of all early pears, and 
deserves a place even 
in the smallest garden. 
It was named from the 
circumstance of its hav- 
ing been brought into 
notice about 1835, by 
the late James Blood- 
good, nurseryman, 
Flushing, L. I. The 
sort was brought to 
that nursery as a new 
variety, without a name 
however, by some per- 
son on Long Island, 
unknown to Mr. B., 
who was never able 
afterward to trace its 
history further. The 



THE PEAR. 



429 



liee is rather short jointed, with deep reddish bi own wood, grows 
moderately fast, and bears early and regularly. The fruit, like 
that of all early pears, is better if ripened in the house. It 
surpasses every European variety of the same season, and 
together with the Dearborn's Seedling, another native sort, will 
supplant in all our gardens the Jargonelle, and all inferiour early 
pears. 

Fruit of medium size, turbinate, inclining to obovate, thick- 
ening very abruptly into the stalk. Skin yellow, sprinkled 
with russet dots, and net-work markings, giving it a russetty 
look on one side. Calyx strong, open, set almost without de- 
pression. Stalk obliquely inserted, without depression, short, 
dark brown, fleshy at its base. Flesh yellowish-white, butteiy 
and melting, with a rich, sugaiy, highly aromatic flavour. The 
thin skin has a musky perfume. Core small. Ripe from the 
25th of July to the 10th of August. 



BuFFUM. Man. 
Buffam. 




Buffam. 



The Buifam is a 
native of Rhode 
Island, and from 
its general resem- 
blance to the Doy- 
enne, it is, no doubt, 
a seedling of that 
fine sort. It is an 
orchard pear of the 
first quality, as it is 
a very strong, up- 
right grower, bears 
large,regular crops, 
and is a very hand- 
some and saleable 
fruit. It is a little 
variable in quality. 
We have frequent- 
ly eaten them so 
fine, as scarcely to 
be distinguished 
from the Doyenne, 
and again, when 
rather insipid. It 
may be considered 
a beautiful and 
good, though not 
first rate variety. 



430 



THE PEAR. 



Fruit of medium size, oblong obovate, a little smaller on one 
side. Skin fair, deep yellow, (brownish green at first,) finely 
suffused over half the fruit, with bright red, sprinkled with small 
brown dots, or a little russet. Stalk an inch long, inserted in a 
very slight cavity. Calyx with small segments, and basin of 
moderate size. Flesh white, buttery, not so juicy as the Doy- 
enne, but sweet, and of excellent flavour. The strong upright 
reddish-brown shoots, and peculiar brownish-green appearance 
of the pear, before ripening, distinguish this fruit. September 

Church. 




Church. 

ihis and also the Parsonage, both of which are undoubtedly 
fruits of the highest excellence, were brought to our notice by 
S. P. Carpenter, of New Rochelle, who has made diligent in- 
quiry as to their origin, of very aged people of the vicinity, who 
are conversant with their history, and uniformly state that the 
trees originated on land belonging to Trinity Church of that 
village, where the trees now stand. The former is a tree of 
two feet in diameter, forty feet high ; the latter, which stands 



THE PEAR. 



491 



tear the parsonage, is also a healthy tree of about the same 
age, and uniformly a great hearer, yielding from fifteen tc 
twenty bushels annually. The habit of the Church pear is 
somewhat spreading in its growth, uniformly productive, and 
the fruit unvarying in its quality ; young wood deep yviUow, or 
fawn. 

Fruit rather below medium size, oblate, inclining to turbinate, 
generally very much depressed, somewhat angular. Stalk 
I'ather long, stout, at its insertion in a small cavity sui rounded 
by russet. Calyx, small and closed in a broad, rather shallow 
basin. Skin green, becoming yellow at maturity. Flesh white, 
very buttery, juicy, melting, with an exceedingly rich, sweet, 
and highly perfumed flavour. Core small. Ripens slowly, and 
continues in use all of September. 



Dearborn's Seedling. 

Nones. 




Dearborn's Seedling. 



Man. Thomp. 

A very admirable, early 
pear, of first quality, raised 
in 1818, by the Hon. H. A. 
S. Dearborn, of Boston. It 
bears most abundant crops 
in every soil, and is one of 
the most desirable early va- 
rieties, succeeding the Blood- 
good, and precedmg the 
Bartlett. Young shoots 
long, dark brown. Fruit 
scarcely of medium size, tur- 
binate, and very regularly 
formed. Skin very smooth, 
clear light yellow, with a 
few minute dots. Stalk slen- 
der, rather more than an 
inch long, set with very little 
depression. Calyx with de- 
licate, spreading segments, 
set in a very shallow basin. 
Flesh white, very juicy and 
melting, sweet and sprightly 
in flavour. Ripens about 
the middle of Auafu&t. 



Dix. Man. Ken. 

The Dix is, unquestionably, a fruit of the highest excellence, 
and well deserves the attention of all planters. It is one of the 
hardiest of pear trees, and although the tree does not come into 
bearing until it has attained considerable si^e, yet it produces 



AS9 



THK PSAB. 




Dix. 

•bundantly, and from its habit, will undoubtedly prove remark- 
ably long-lived, and free from disease. The young branches 



THE PEAK. 



A^jt] 



are pale yellow, upright and slender. The original tree, about 
thirty-five years old, stands in the garden of Madam Dix, Bos- 
ton. It bore for the first time in 1826. 

Fruit large, oblong, or long pyriform. Skin roughish, fine 
deep yellow at maturity, marked with distinct russet dots, and 
sprinkled with russet around the stalk. Calyx small, for so 
large a fruit, basin narrow, and scarcely at all sunk. Stalk 
rather stout, short, thicker at each end, set rather obliquely, but 
with little or no depression. Flesh not very fine grained, but 
juicy, rich, sugary, melting, and delicious, with a slight per- 
fiirae. October and November. 

Doyenne Boussock. 

Doyenne Boussouck nouvelle. Beurre de Merode. 
Double Philippe. 

Tree vigorous, an early and productive bearer. Fruit vary- 
ing in form, obovate, inclining to conic, large specimens oblate. 
Skin rough, deep yellow, netted and clouded with russet, with • 




Doyenne Boussock. 
19 



434 



THE PEAR. 



warm cheek. Stalk rather short and stout, inserted in a 
round cavity. Calyx open, basin shallow. Flesh buttery, juii;yj 
melting, sweet, aromatic, and excellent. September and October 

Doyenne d'ete. Nois. Bon. Jard. 

Summer Doyenn6. Doyenne de Juillet. 
Duchess de Berry d'ete of Bivort. 

Tree very vigorous, upright, an early and profuse bearer 
Fruit small, roundish, obovate, slightly turbinate. Skin smooth, 
fine, yellow, often shaded with bright red, and covered with 
numerous grey or russet dots. Stalk rather short and thick, 
fleshy at its junction, with the fruit, almost without depression. 
Calyx small, and open in a very shallow, slightly corrugated 
basin. Fk sh white; melting, juicy, with a sweet pleasant flavour. 
A very gooa eariy pear, ripening about the same time, or a 
little later than Madeline. Last of July. 

Doyenne d'Alen5on. 

Doyenne d'Hiver d'Alenjon. Prevoost 
Doyenne Gris d' Hiver Nouveau. 
Doyenne Marbre. Cat. H. A. 
Doyenne d'Hiver Nouveau. Bivort 
St. Michael d'Hiver. 




Doyenne cP Hiver cPAlencon 



THE FKAK. 4S5 

Tree vigorous, making a handsome pyramid, succeeds on 
quince. Fruit medium, roundish-oval, inclining to obovate oi 
pyriform. Skin rough, yellov?, shaded with dull crimson, or 
carmine, thickly sprinkled with russet or brown dots. Stalk ol 
moderate length, pretty large, inserted in a medium cavity. 
Calyx open, segments persistent, basin deep, round, upright, 
Flesh somewhat granular, buttery, juicy, sugary, very rich, 
sprightly, and highly peifmned. December to April. 

Doyenne Sieulle. 

Sieulle. Beurre Sieulle. 
Bergamotte Sieuile. 




Doyenne SieuUe. 

Raised by M. Sieulle, gardener. Tree vigorous and produc- 
tive. Fruit medium, conic, truncate, angular. Skin greenish- 
yellow, thickly sprinkled with green or brown dots. Stalk 
long, curved, stout, inserted in a broad cavity by a ring or lip, 
Calyx open in a small shallow basin. Flesh white, coarse, very 
buttery, juicy, with a rich vinous, slightly aromatic flavour 
October, November. 



436 



THE PEAR. 



D0YENN6, White. 

Virgalieu, of Neio York. 

St. Michael, of Boston. 

Butter pear, of FJiiladelphia. 

Virgaloo. ) of some American 

Bergoloo. ) gardens. 

Yellow Butter. Coxe. 

White Beurre. 

White Autumn Beurre. 

Dean's. 

Warwick Bergamot. 

Snow Pear. 

Pine Pear. 

St. Michel 

Reigner. 

■Hoyenn^. Dull. MiU. 



of the 

English 



Thomp. Lind. P, Mag. 

Doyenne blanc. 

Beurre blanc. 

Poire de Simon. 

Poire neige. 

Poire de Seigneur. I of (he 

Poire Monsieur. ''French. 

Valencia. 

Citron de Septembre. 

Bonne-ente. 

A courte queue. 

Kaiserbirne. 1 

Kaiser d' Automne. I 0/ tt« 

Weisse Herbst Butterbime. [ Dutch 

Dechantsbirne. I 

Nouvelle d'Oue£ 




Doyenne White. 
The White Doyenne is, unquestionably, one of the most per- 
fect of autumn pears. Its universal popularity is attested by the 
great number of names by which it is known in various parts of 
the world. As the Virgalieu in New York, Butter Pear in Phila 



THE PEAR. 437 

dclphia and St. Michel's inBoston, it is most commonly Icnown, 
but all these names, so likely to create confusion, should be laid 
aside for the true one, White Doyenne.* It is an old French va- 
riety. The branches are strong, upright, yellowish-gray or light 
brown. 

Fruit of medium or large size, regularly formed, obovate. It 
varies considerably in different soils, and is often shorter or 
longer on the same tree. Skin smooth, clear, pale yellow, regu- 
larly sprinkled with small dots, and often with a fine red cheek. 
Stalk brown, from three-fourths to an inch and a fourth long, a 
little curved, and planted in a small, round cavity. Calyx al 
ways very small, closed, set in a shallow basin, smooth or deli 
cately plaited. Flesh white, fine-grained, very buttery, melt- 
ing, rich, high-flavoured, and delicious. September, and, if 
picked early from the tree, will often ripen gradually till 
December. 

The Doyenne Panache, or Striped Dean, is a variety rather 
more narrowing to the stalk, the skin prettily striped with yel- 
low, green, and red, and dotted with brown. Flesh juicy, melt- 
ing, but not high flavoured. October. 

Doyenne, Gray. Thomp. Lind. P. Mag. 

Gray Butter Pear. Doyenn6 Gris. Duh. 

Gray Deans. Doyenn6 Rouge. 

Gray Doyenn6. Doyenn^ Roux. Nois Poit. 

Red Doyenne. Doyenn6 d'Automne. 

St. Michel Dore. Red Beurre. ) incorrectly 

Doyenne Galeux. Beurre Rouge. ) of some. 

Doyenne Boussouck, {of some.) 

The Gray Doyenn6 strongly resembles the White Doyenn^ 
in flavour and general appearaiiv,©, except that its skin is covered 
all over with a fine, lively cinnamon russet. It is a beau- 
tiful pear, usually keeps a little longer, and is considered by 
many rather the finer of the two. Shoots upright, grayish- 
brown. 

Fruit of medium size, obovate, but usually a little rounder than 
the White Doyenne. Skin wholly covered with smooth cinna- 
mon russet, (rarely a little ruddy next the sun.) Stalk half, to 
three-fourths of an inch long, curved, set in a narrow, rather 
deep and abrupt cavity. Calyx small, closed, and placed in a 
smooth, shallow basin. Flesh white, fine grained, very buttery, 
melting, rich, and delicious. Middle of October, and will keep 
many weeks. 

* Virgalieu seems an American name, and is always liable to be con 
lounded with the Virgouleuse, a very different fruit. The Doyenne, (pro- 
nounced divoy-annay,) literally deanship, is probably an allusion to the 
Dean, by whom it was first brought into notice. 



*3t 



TTTE I'EArt, 



Flemish Beauty. Lind. Thomp. 

Belle de Flanders. Poire Davy. 
Bosch Nouvelle. Imperatrice de France 

Bosch. Fondant Du Bois. 

3osc Sire. Boschpeer. 

Beurre Spence, (erroneously.) 




Flemish Beauty. 
In good soils and open situations, the Flemish Beauty is cer- 
tainly one of the most superb pears in this climate. We have 
seen specimens, grown on the banks of the Hudson, the past 
summer, which measured twelve inches in circumference, and 
were of the finest quality. The tree is very luxuriant, and bears 
early and abundantly ; the young shoots upright dark brown. 
It should be remaiked, however, that the fruit requires to be 
gathered sooner than most pears, even before it parts readily 
from the tree. If it is then riperfed in the house, it is always 
fine, while, if allowed to mature on the tree, it usually becomes 
soft, flavourless, and decays soon. 



THE PEAR. 



43S 



Frnij large, obovate. Skin a little rough, the ground pale 
yellow, but mostly covered with marblings and patches of light 
russet, becoming reddish brown at maturitj'', on the sunny side. 
Stalk rather short, from an inch to an inch and a half long, and 
pretty deeply planted in a peculiarly narrow, round cavity. 
Calyx short, open, placed m a small, round basin. Flesh yel- 
lowish-white, not very fine grained, but juicy, melting, very 
saccharine and rich, with a slightly musky flavour. Last of 
September. 



FoNDANTE d'Automne. Thomp. 

Seigneur d'Esperin, originally. 
Bergamotte Fi6v6e. 



Belle Lucrative. 
Fondante d'Automne, 




Fondante 6SAuiovrme. 

If we were asked which are the two highest flavoured peara 
knovn in this country, we should not hesitate to name the Seck- 
el, ai>d the Fondante d'Automne, [Autumn melting.) It is a 
new Flemish pear, and no garden should be destitute of it. The 
tree is of moderate growth, the young shoots long, yellowish-gray. 

Fr ^it medium size, obovate, narrow, but blunt at the stalk. 



440 



THE PEAR. 



Skin pale yellowish-green, slightly russeted. Stalk little more 
than an inch long, stout, often fleshy, obliquely inserted in a 
slight, irregular cavity. Calyx very short, open, with few divi- 
sions, set in a basin of moderate depth. Flesh exceedingly 
juicy, melting, sugary, rich and delicious. Last of September. 

KiRTLAND. 

Kirtland's Seedling. Kirtland's Seckol. 
Kirtland's Beurre. 

Raised by H. T. Kirtland, Poland, Ohio. Tree moderately 
vigorous. Young wood olive brown. 

Fruit medium or below, obtusely obovate, or Bergamot shape, 
sometimes obscurely-pyriform. Skin fine yellow, mostly cover- 
ed with bright russet, occasionally mottled and streaked with 
red on the sunny side. Stalk rather short and stout, inserted 
in a small cavity, often by a ring or lip. Calyx partially open, 
persistent ; basin shallow and broad. Flesh melting, juicy, sweet, 
aromatic, and excellent, very like the Seckel but not so rich. 
Ripe first of September. (Prof. Kirtland in Pom. Rep.) 



Origin, Flush- 
ing, L. I., and 
first brought to 
notice by Wil- 
comb and King. 
Tree of mode- 
rate growth, an 
early and pro- 
fuse bearer. 

Fruit fiill me- 
dium size, ob- 
ovate, obtuse- 
pyriform. Stalk 
rather long, in- 
serted in an ir- 
regular cavity, 
generally at an 
inclination, and 
.sometimes by a 
lip. Calyx par- 
tially closed in 
a broad shallow 
basin, surround- 
ed by promi- 
nences. Skin 
fine lemon yel- 
low, uneven, 
very thickly 



Lawrence. 




Lawrence 



THE PEAR. 



441 



covered with minuto brown dots. Flesh Avhitish, slightly gra- 
nular, somewhat buttery, with a very rich aromatic flavour, 
November to Januar}'. This is unsurpassed among our early 
winter pears. 

Madeleine, or Citron des Carmes. Lind. P. Mag. Thomp 

Madeleine. Nbis. 
Citron des Carmes. 



Green ChiseL ) incorrectly, of some 

0. Duh. Early Chaumontelle. J American garden* 
Magdelen. 



The Madeleine is one of 
the most refi'eshing and 
excellent of the early pears; 
indeed, as yet, much the 
best at the time of its ripen- 
ing — before theBloodgood. 
It takes its name from its 
being in perfection, in 
France, at the feast of St. 
Madeleine. Citron des Car- 
mes comes from its being 
first cultivated by the Car- 
melite monks. It is much 
the finest early French va- 
riety, and deserves a place 
in all collections. The tree 
is fruitful and vigorous, with 
long erect olive-coloured 
branches. 

Fruit of medium size, 
obovate, but tapering gra- 
dually to the stalk. Stalk 
long and slender, often 
nearly two inches, set on Madeleine, or Citron des Carmes. 
the side of a small swelling. Skin smooth, pale yellowish-green, 
(very rarely, with a little brownish blush and russet specks 
around the stalk.) Calyx small, in a very shallow, furrowed 
basin. Flesh white, juicy, melting, with a sweet and delicate 
flavour, slightly perfumed. Middle and last of July. 

Ott. 

A seedling of the Seckel; originated with Samuel Ott, Mont- 
gomery Co., Pa. Tree moderately vigorous, with short and 
st< ut yellowish-olive branches. 

Fruit small, roundish, turbinate. Skin greenish-yellow, par- 
tially netted with russet, reddish on the sunny side. Stalk long 
and curved, inserted in a slight depression. Calyx in a round, 
open basin. Flesh melting sugary, rich, perfumed and aroma 

19* 




442 ' THE PEAR. 

tic Ripe middle of Au- 
gust An excellent little 
pear, not quite equal to 
the Seckel, but valuable 
for its earliness. 



ROSTIEZER. 

A foreign variety wliicli 
is scarcely medium in size 
and has not generally 
much beauty of colour, 
yet combines an assem- 
blage of excellences that 
places it in the rank be- 
fore any other of its season. 
It is healthy and vigorous 
in its habit, an early and 
most profuse bearer, and 
in flavour is only equalled 
by the Seckel, which ri- 
pens six weeks later. Form 
obovate-pyriform, some- 
times turbinate. Skin dull 
yellow green, mixed with 
reddish-brown on the sun- 
ny side. Stalk lon^ and 
slender, curved, and in- 
serted with very little 
depression. Calyx open, 
persistent; basin small, and 
corrugated. Flesh juicy, 
melting, somewhat but- 
tery, exceedingly sugary, 
vinous, aromatic and plea- 
santly perfumed. Middle 
of August to middle of 
September. The young 
trees produce but few 
shoots of strong growth, 
and require severe shorten- 
ing to bring them into a 
fine symmetric form. 




Jtostiezer, 



THE PEAR. 



443 



Seokel. Coxe. Lind. Thomp. 

Reekie. Syckle. 

SickeL Red Cheeked Seckel 

New- York Red Cheek. 



We do not hesitate to 
pronounce this American 
pear the richest and most 
exquisitely flavoured variety 
known. In its highly con- 
centrated, spicy, and honied 
flavour, it is not surpassed, 
nor indeed equalled, by any 
European variety. When 
we add to this, that the 
tree is the healthiest and 
hardiest of all pear trees, 
forming a fine, compact, 
symmetrical head, and bear- 
iiiig regular and abundant 
crops in clusters at the ends 
of the branches, it is easy 
to see that we consider no 
garden complete without it. 




Seckel 



Indeed we think it indispensable in the smallest garden. The 
stout, short-jointed olive-coloured wood, distinguishes this 
variety, as well as the peculiar reddish-brown colour of the 
fruit. The soil should receive a top-dressing of manure fre- 
quently, when the size of the pear is an object. The Seckel pear 
originated on the farm of Mr. Seckel, about four miles from 
Philadelphia.* 

* Th3 precise origin of the Seckel pear is unknown. The first pomolci- 
gists of Europe have pronounced that it is entirely distinct from any Eu- 
ropean variety, and its affinity to the Rousselet, a well known German 
pear, leads to the supposition that the seeds of the latter pear having been 
brought here by some of the Germans settling near Philadelphia^ by chance 
produced this superior seedling. However this may be, the following 
morceau of its history may be relied on as authentic, it having been re- 
lated by the late venerable Bishop "White, whose tenacity of memory is 
well known. About 80 years ago, when the Bishop was a lad, there was 
a well known sportsman and cattle dealer in Philadelphia, who was fami- 
liarly knowm as "Dutch Jacob." Every season, early in the autumn, on 
returning from his shooting excursions, Dutch Jacob regaled his neigh- 
bours with pears of an unusually delicious flavour, the secret of whose 
place of growth, however, he would never satisfy their curiosity by di- 
vulging. At length, the Holland Land Company, owning a considerable 
tract south of the city, disposed of it in parcels, and Dutch Ja-'ob then 
secured the ground on which his favourite pear tree stood, a fine strip of 
land near the Delaware. Not long afterwards, it became the farm of Mr. 
Ssckel, who introduced this remarkable fruit to public notice, and it re» 



444 



THE PEAP. 



It was sent to Europe by the late Dr. Plossack, in 1819, and 
tte fruit was pronounced by the London Horticultural Society 
exceeding in flavour the richest of their autumn pears. 

Fruit small, (except in rich soils,) regularly formed, obovate. 
Skin brownish-green at first, becoming dull yellowish-brown, 
with a lively russet red cheek. Stalk half to three-fourths of 
an inch long, slightly curved, and set in a trifling depression. 
Calyx small, and placed in a basin scarcely at all sunk. FlesL 
whitish, buttery, very juicy and melting, with a peculiarly rich, 
spicy flavour and aroma. It ripens gradually in the house from 
the end of August to the last of October. 

Sheldon. 
Wayne. 




Shddcn. 

Tree vigorous, erect, hardy, and a good bearer, shoots yellow- 

ceived bis name. Afterwards the property was added to the vast estate 
of the late Stephen Girard. The original tree still exists, (or did a few 
years ago.) vigorous and fruitful. Specimens of its pears were, quite 
lately, exhibited at the annual shows of the Pennsylvania Horticultura] 
Society. 



THE PEAK. 



445 



ish. An accidental seedling on tlie farm of Mr. Sheldon, in the 
town of Penlield, Wayne County, N. Y. 

Fruit medium or above, roundish, truncate, conic, sometimes 
oval, or Bergamot shape. Skin yellow, or greenish-russet, with 
a richly shaded cheek. Stalk short, inserted in an uneven 
cavity. Calyx small, set in a round narrow basin. Flesh a 
little coarse, melting, juicy, with a very brisk, vinous, highly 
perfumed flavour, liipens in October. 



A native seedling, 
found in a hedge on 
thefarm of Jonathan 
Tyson, of Jenkin- 
town, near Phila- 
delphia. Tree an 
upright vigorous 
grower, but a tardy 
bearer, very produc- 
tive, young wood 
dark brown. 

Fruit medium, 
considerably rang- 
ing in shape from 
conic, to pyramidal, 
and pyriform. Skin 
clear, deep yellow 
at full maturity, 
slightly russeted, 
with a fine crimson 
cheek. Stalk long 
and curved, gene- 
rally inserted by a 
fleshy ring or lip. 
Calyx open, basin 
shallow. Flesh ra- 
ther fine, juicy, 
melting,very sugary, 
and somewhat aro- 
matic. Ripens last 
of August and first 
of September. 



Trson 




l^SOTU 



TJbbaniste. Thomp. Lind. 

Coum Coloma. Beurre Picquery. 
St. Marc ? Beurre Drapiez. 

The Urbaniste is a fruit for which we confidently predict the 
highest popularity in this country. In its delicious flavour it 



i48 



THE FEAR. 




Urbanisie. 

compares, perhaps, more nearly with the favourite old Doyenn6 
or Virgalieu, than any other fruit, and adds, when in perfection, 
a delicate perfume, peculiarly its own. Its handsome size and 
appearance, and remarkably healthy habit, commend it for those 
districts where, from neglect or bad soil, the Doyenne does not 
flourish. The tree is a moderately vigorous grower, and though 
it does not begin to bear so early as some of the new varieties, 
it yields abundant and regular crops, and gives every indication 
of a long-lived, iiardy variety. For the orchard or garden in 
the middle states, therefore, we consider it indispensable. With 
80 many other fine sorts, we owe this to the Flemish, it having 
been originated by the Count de Coloraa, of Malines. It was 
first introduced into this country in 1823. Young shoots up- 
right, short-jointed, greyish yellow. 

Fruit of medium size, often large, pyramidal obovate. Skin 
wnooth and fair, pale yellow, with gray dots, and a few russet 



THE PEAR. 447 

streaks. Stalk about an incli long, rather stout, and inserted ia 
a well marked or rather broad depression. Calyx small, closed 
and set in a narrow basin, which is abruptly and rather deeply 
sunk. Flesh white, (yellowish at the core,) buttery, very melt- 
ing and rich, with a copious, delicious juice, delicately perfumed. 
Ripens from the last of September til' the end of November, if 
kept in the house. 

Winter Nelis. Lind. Thomp. 

N41is d'Hiver. La Bonne Malinoise. 

Bonne de Malines. Milanaise Cuvelier, 

Beurr6 de Malines. Etoumeau. 




Winter Nislia, 

The Winter Nelis holds, in our estimation, nearly the same 
rank among winter pears, that the Seckel does among the au- 
tumnal varieties. It is a very hardy and thrifty tree, and bears 
regular crops of pears which always ripen well, and in succes- 
sion. Branches diverging, rather slender, light olive. 

It is a Flemish pear, and was originated by M. Nelis, o' 
Mechlin. 



448 THE FEAR. 

Fruit of raedium size, or usually a little below it, lonndisn- 
obovate, narrowed-in near the stalk. Skin yellowish green at 
maturity, dotted with gi'ey russet, and a good deal covered with 
russet patches and streaks, especially on the sunny side. Stalk 
an inch and a half long, bent, and planted iu a narrow cavity. 
Calyx open, with stift^ short divisions, placed in a shallow basip. 
Flesh yellowish-white, fine grained, buttery and very melting, 
abounding with juice, of a rich, saccharine, aromatic flavour, lu 
perfection in December, and keeps till the middle of January. 



CLASS II. 

Comprises those of very good quality ; those that are new 

and untested, but give promise of excellence ; and some of 

which may not, on further trial, prove worthy of this class, but 
which we are not ready at present to reject. 

Abbott. 

Origin, Providence, R. I., on the farm of Mrs. Abbott. A 
vigorous grower, and the fi-uit, although not of first quality, is 
uniformly good, and exceedingly beautiful. Fruit of medium 
size, obovate, inclining to pyriform, with the largest diameter 
near the centre. Skin yellowish, considerably shaded with 
crimson, sprinkled with grey and crimson dots, and having a 
few russet patches. Stalk medium, inserted by a lip or ring, in 
a slight depression surrounded by russet. Calyx open, with 
segments persistent, in a broad open basin. Flesh white, granu- 
lar, buttery, juicy, melting. Flavour sweet, pleasant, and per- 
fumed. Ripens last of September. 

AbbS Mongein. Tourres. 

Fruit of first quality, immensely large, weighing forty-two 
ounces, recommended by M. Tourres as a delicious finiit. Ripe 
March and April. (Hov. Mag.) 

Abbe Edouard. Bivort. 

Tree a beautiful pyramid, veiy vigorous on pear and quince. 
Fruit medium, turbinate. Skin bright green, becoming bright 
yellow at maturity. Flesh white, half fine, melting, half but- 
tery, juice abundant, sugary, and agreeably perfumed, resemble* 



THE PEAR. 449 

the Jaminet. Ripens in November. (AL Pom.) Fine in Bel- 
fifium ; not tested here. 

Adams. 

Raised by Dr. H. Adams, of Walthara, Mass. Tree a vigorous 
grower, with an upright, erect habit, making a pyramidal head; 
young wood dark brown. Fruit large, pyriform. Skin fair, 
smooth, deep yellow, shaded with red on the sunny side, dotted 
with russet specks. Stalk short and stout, wrinkled at its base, 
and obliquely inserted without much cavity, eye small, closed, 
and about even with the crown. Flesh white, fine, melting, 
and very juicy. Flavour rich, brisk, vinous, perfumed and ex- 
cellent. Ripens September, and keeps into the middle of Octo- 
ber. (Hov. Mag.) 

Adelaide de Reves. Van Mons. 
Madame Adelaide K^ves. 
Tree vigorous, and very fertile on pear or quince. Fruit 
large enough, roundish, Bergamotte or turbinate. Skin bright 
green, becoming lemon yellow at the time of ripening. Flesh 
white, half fine, melting, juice very abundant, sugary, vinous, well 
perfumed, of first quality. Ripe last of October. (An. Pom.) 

Alexander. 

Origin, town of Alexander, N. Y. Tree moderate growth. 
Fruit medium, irregularly obovate, approaching oblong, some- 
what one-sided. Skin yellowish-green, dotted, striped, and 
splashed with russet, and slightly tinged in the sun. Stalk 
slender, rather long, curved, fleshy at its insertion in a moderate 
cavity by a lip. Calyx small, partially closed. Flesh white, a 
little coarse and gritty, very juicy, melting, sugary and rich. 
Ripe last of September. (J. B. Eaton, MS.) 

Alexandre Lambre. Bivort. 

Tree very vigorous, and exceedingly productive. Fruit small 
or medium, in the form of a Bergamot, but generally more tur- 
binate. Skin smooth, bright green, strongly dotted and striped 
with russet fawn, and much shaded with the same over its whole 
surface. Flesh white, fine, melting, half buttery, juice abun- 
dant, sweet, and well perfumed. Commences to ripen in No- 
vember, but prolonged until in January. (Al. Pom.) 

Alpha. Thomp. 

A Belgian seeding, received from Dr. Van Mons. It is a 
pleasant pear. 



460 THE PEAR. 

Fruit medium size, obovate, a little inclining to oblong. Skin 
smooth, pale yellowish-green, dotted with reddish points, and 
having a thin, pale brown blush. Stalk about an inch long, 
inserted in a slight depression. Calyx stiff, open, set in a round 
basin of moderate size. Flesh white, fine grained, buttery, and 
good. Middle of October. 

Amir6 Joannet. Tbomp. 

Early sugar, Pom. Man. St. Jean. 
Sugar Pear. Joannette. 

Harvest Pear. St. John's Pear. 

Archduc d'ete ? 

This fruit, better known here as the Early Sugar pear, is 
one of the very earliest, ripening at the beginning of July — in 
France, whence it originally comes, about St. John's day — 
whence the name, Joannet. It is a pleasant fruit, of second 
quality, and lasts but a few days in perfection. It opens the 
pear season, with the little Muscat, to which it is superiour. 
Fruit below the middle size, regularly pyriform, tapering to the 
stalk, which is an inch and a half long, and thickest at the point 
of junction. Skin very smooth, at first light green, but becomes 
bright lemon colour at maturity — very rarely with a faint blush. 
Calyx large, with reflexed segments, even with the surface. 
Flesh white, sugary, delicate and juicy at first, but soon becomes 
mealy ; seeds very pointed. Head of the tree open, with a few 
declining branches. 

Ananas de Courtrai. 

Tree very vigorous and productive, takes readily any form ; 
turbinate, pyriform. Skin citron-yellow at maturity, beauti- 
fiilly coloured on the sunny side. Flesh white, firm, buttery, 
melting, sweet and juicy, pleasantly perfumed, but not musky. 
Ripens at the end of August. (An. Pom.) 

Ananas D'Et6. Thomp. 

Ananas, {of Manning.) 

This fruit was first received fi'om the London Horticultural 
Society, by IMr. Manning. It is a very excellent pear, with a 
rich and somewhat peculiar flavour, but should rather be called 
an autumn pine-apple, than a summer one. 

Fruit rather large, pyriform, or occasionally obtuse at the 
Btalk. Skin rough and coarse, dark yellowish-green, with a 
little brown on one side, and much covered with large rough, 
browm russet dots. Stalk an inch and a quarter long, inserted 
sometimes in a blunt cavity, sometimes without depression, by 
the side of a lip. Calyx open, with short divisions, basin shal- 



THE PKAR. 



4&1 




Ananas cPMe. 



))w. Flesh fine grained, buttery and melting, with a sweet, 
perfumed, and high flavour. September and October. Vari- 
able, sometimes poor. 

Andrews. Man. Ken. 
Amory. Gibson. 

The Andrews is a favourite native seedling, found in the neigh- 
bourhood of Dorchester, and first introduced to notice by a 
gentleman of Boston, whose name it bears. It has, for the last 
15 years, been one of the most popular fruits. It is of most 
excellent flavour, but variable and subject to rot at the core. 

Fruit rather large, pyriform, one-sided. Skin smooth, and 
rather tliick, pale yellowish-gi*een, with a dull red cheek, and a 



M9 



THK PBAE. 




And/rews. 



few scattered dots. Stalk about an inch and a quarter long, 
curved, set in a very shallow, blunt depression, or often without 
depression. Calyx open, placed in a small basin. Flesh green- 
ish-white, flill of juice, melting, with a fine vinous flavour. 
Early in September. Shoots diverging, light olive. 



Arbre Courbe. A1. Pom. Thomp. 
AmiraL Colmar Chamay. 

Tree vigorous, with crooked branches. 

Fruit medium or large, oval, pyriform. Skin greenish, with 
russet dots. Stalk large and fleshy. Calyx open, basin broad 
and shallow. Flesh whitish, coarse, half buttery, melting, juicy, 
slightly astringent. Ripe last of September 



THE PEAR. 463 



AuGusTE KoYER. Durieux. 



Tree very vigorous and productive, and promises to be a 
valuable orchard fruit. 

Fruit medium, turbinate. Skin russet-fawn, becoming 
orange. Flesh whitish-yellow, melting, juice abundant, angary, 
and pleasantly perfumed. Ripe, November. (An. Pom.) 

Autumn Colmar. Thorap. Lind. 

A French pear, of fair quality, and a good bearer. 

Fruit of medium size, oblong or obtuse-pyriform, a little un- 
even. Skin pale green, dotted with numerous russety specks. 
Stalk about an inch long, straight, planted in a small, uneven 
cavity. Calyx small, closed, set in a slight basin, a little fur- 
rowed. Flesh a little gritty at the core, buttery, with a rich and 
agreeable flavour. October. 

Barrt, 

Raised by Andre Leroy and dedicated to Mr. Barry. 

Fruit medium, pyriform, irregularly shaped. Skin rough, red, 
spotted on the sunny side, yellowish on the other. Stalk short, 
obliquely inserted. Calyx small, basin naiTow. Flesh white, 
coarse, tender at the centre, very juicy, sugary, and perfumed. 
A first rate pear. Ripe October. (Leroy's Cat.) 

Barronne de Melle. 
Ad^le de St. Denis. 
Of foreign origin. Tree vigorous and productive. Fruit me- 
dium, Bergamotte shaped, inclining to turbinate. Skin rough, 
yellow, mostly covered with cinnamon russet. Stalk of medium 
length, inserted, at an inclination, by a lip or ring. Calyx closed, 
or partially open, set in a broad, shallow, uneven basin. Flesh 
whitish, a little coarse, gritty at the core, juicy, melting with a 
vinous, sub-acid flavour, slightly perfumed. Last of Sept. and Oct. 

Beauvalot. (Sageret.) 

Of foreign origin. Tree vigorous. Fruit rather above me- 
dium, conic, approaching pyriform, inclined, angular. Skin 
greenish-yellow, slightly sprinkled and patched with russet, and 
thickly covered with russet dots. Stalk of medium length, in- 
clined, and inserted by a lip in a very slight depression. Calyx 
rather small, open. Segments caduceous or reflexed. Basin 
small and uneven. Flesh greenish, very juicy, melting, scarcely 
buttery, with a pleasant, refreshing, vinous flavour. Nov. Dec. 



464 THE PEAR. 



Belle Epine Dumas. 

Due de Bourdeaux. Epine du Kochoir. 
Ejiine de Limoges. 

Tree vigorous, pyramidal form, good bearer, succeeds on 
quince. 

Fruit medium, loug-pyriform. Skin green, becoming green- 
^h-yellow when ripe, with small brown dots. Stfdk long, set 
in a very small depression. Calyx paitially closed, in a shallow, 
regular basin. Flesh white, buttery, half melting, juicy, sweet, 
and of a peculiar flavour. November and December. 

Belle Julie. Van Mons. 

Tree beautiful, pyramidal, upright and ^ngorous, very fertile. 

Fruit small, obovate. Skin light olive, lightly shaded on the 
sunny side. Flesh fine, melting, buttery, rather juicy, sweet, 
deliciously perfumed. An excellent fruit. Ripe in October and 
keeps till November. (Al. Pom.) 

Belle Fondante. 

FiTiit medium, pyramidal, turbinate. Skin pale yellow, cloud- 
ed with green, irregularly patched with russet, especially around 
the eye. Flesh juicy, buttery, very fine grained and rich, with 
a perceptible astringency. October. (Rob. Manning, Ms.) 

Belle et Bonne. Thomp. Lind. P. Mag. 

Schone und Gute. Gracieuse. 
Belle de Brussels, {incorrectly.) 

The Belle et Bonne {beautiful and good,) pear is a variety 
from Belgium, of large size, fine appearance, but has fallen fai 
below expectations. 

Fruit large, Bergamotte shaped. Skin pale greenish-yellow, 
with numerous russet green dots, especially near the eye. Stalk 
long, lather slender, deeply inserted in a vei'y narrow Cavity. 
Calyx with crumpled divisions, set in a shallow, rather uneven 
basin. Flesh white, a little coarse grained, tender, and, when 
well ripened, buttery, with a very sweet and agreeable juice. 
Middle of Septembf»r. 

Bergen. 

A chance seedling found in a hedge on land formerly belong- 
ing to Simon Bergen, of New Utrecht, Long Island. Introduced 
to notice by John G. Bergen, of Brooklyn, N. Y., and to whom 
we are indebted for specimens, history, &c. Tree moderately 
vigorous, upright, young wood reddish, an early and good bear 



THE PEAR. 453 

er, but not profuse. Mr. Bergen thinks it will prove a valuable 
market pear. 

Fruit large, elongated, truncate-conic, inclining to pyrifomi, 
often with sides not symmetric, angular. Skin waxen, lemon 
yellow, finely shaded with crimson and fawn where exposed to 
the sun, and thickly sprinkled with brown and crimson dots. 
Stalk long, rather stout, curved, inserted in a moderate depres- 
sion by a fleshy ring. Calyx small, open, segments stiff"; basin 
small, surrounded by a wavy border. Flesh whitish, veine'^' 
with yellow, a little coarse and gritty, buttery, juicy, melting, 
with a sweet aromatic flavor, delicately perfumed. Ripe last of 
September, and beginning of October. 

Bergamotte Sageret. Sageret. 

Of foreign origin. Tree vigorous and productive. 

Fruit medium, nearly globular, angular. Skin rough, green- 
ish, thickly covered with russet dots, somewhat netted and 
sprinkled with russet. Stalk long and stout, very fleshy at its 
insertion in a cavity of considerable depth. Calyx large, open ; 
segments long, reflexed ; basin small, abrupt. Flesh whitish, 
rather coarse and gritty, very jnicj^ buttery, melting, with a 
pleasant vinous flavour. October, November. 

Bergamotte d'Espbri&n. Ksper^n. 
Bezy d'Esper^n (erroneously). 

Tree vigorous and a good bearer. 

Fruit medium, exceedingly depressed, irregularly pyriform, 
nearly globular. Skin green, thick and rough, covered with 
russet dots and patches. Stalk long and stout, thickened at its 
insertion in a small cavity, at an inclination. Calyx small, closed, 
in a rather deep slightly furrowed basin, surrounded by russet. 
Flesh greenish-yellow, juicy, buttery, sweet and rich. Decem- 
ber to February. 

Bergamotte Heimbourg. 

Kaised by M. Bivort. Tree vigorous and very productive. 
Fruit large, Bergamotte shaped. Skin rough, green, changing to 
lemon yellow when ripe, dotted with brown, and tinged with 
red next the sun. Flesh white, very fine, somewhat buttery, 
juice abundant, sugary, perfomed. Ripe early in October. 
(Gard. Chron.) 

Bergamotte Gaudry. 

Fruit medium, roundish. Stalk long. Colour yellowish- 
green, covered with coarse russet dots. Flesh white, tender 



46(3 THE PEAR. 

very juicy. Flavour mild, pleasant, subacid. Ripens midt .e oi 
November. (Wilder in Hort.) 

Bergamotte Cadette. O. Dull. Thomp. 

BeuT! ^ Beauchamps. Poire de Cadet. 

Beauohamps. Ognonet, (incorrectly, of scnne.) 

Bergamotte Caprand. Belle de Brissac. 

Bergamotte Bufo. 

A very good Bergamot from France, not by any means equal, 
however, to Gansel's, but productive, and ripening for some 
time, in succession. 

Fruit middle sized, roundisli-obovate. Skin smooth, pale yel 
low, rarely with a pale red cheek. Stalk an inch long, thick, 
set in an angular, shallow cavity. Calyx small, open, basin 
nearly flat. Flesh buttery and juicy, sweet and rich. October 
and November. 

Bergamotte Leseble. Hov. Mag. 

Tree vigorous, and productive. 

Fruit medium, oblate, or Bergamotte shaped. Skin yellow, 
with a sunny cheek, numerous small dots, and russeted patches. 
Stalk long, curved, inserted in a depression. Calyx large, open, 
broad; basin irregular. Flesh juicy, buttery, melting, sweet, aul 
perfumed. October. 




Berf/amotie OanaeTa. 



THK PEAR. tbi 



Bergamotte, Gansel's. p. Mag. Thomp. Lind. 

Brocas Bergamot. Coxe. Bonne Rouge. 
Ives's Bergamot Gurle's Beui'r6. 

Staunton. Diamant. 

Gansel's Bergamotte is aweJl known and delicious pear, raised 
seventy -seven years ago, from a seed of the Autumn Bergamot, 
by the English Lieutenant-General Gansel, of Donneland Hall. 
Though a little coarse-grained, it is, in its perfection, scarcely 
surpassed by any other pear in its peculiarly rich, sugary fla- 
voui', combined with great juiciness. It is stated, by some, to 
be an unfruitful sort, and it is, in poor or cold soils, only a thin 
bearer, but we know a very large tree near us, in a warm, rich 
soil, which frequently bears a dozen bushels of superb fruit. 
The mealy leaves, and spreading dark grey shoots, distinguish 
this tree. 

Fruit large, roundish obovate, but much flattened. Skin 
roughish brown, becoming yellowish brown at maturity, tinged 
sometimes with a russet red cheek, and sprinkled with spots of 
russet. Stalk short, fleshy at both ends. Cavity moderate. 
Calyx short and small, placed in a smooth, moderate hollow. 
Flesh white, melting, very juicy, rich, sweet and aromatic. Ri- 
pens during all September. 

Bergamotte de Millepieds. 

Fruit of medium size, roundish, resembling Belle de Brussels, 
ikin greenish, rather dark, dotted. Flesh white, melting, juicy, 
Srst rate. Ripens September. (Leroy's Cat.) 

Beurrk de Nantes. Tliomp. An. Pom. 

Beurr6 Nantais. Beurre Blanc de Nantes. 

Tree vigorous, grows well on pear and quince, young wood olive, 
Inclining to brown, ^ruit large, elongated-pyriform, or pyrami- 
dal. Skin greenish-yellow, with a red cheek, and minite dots. 
Stalk rather long and large, inserted by a lip almost without 
cavity. Calyx large, open, basin broad and furrowed. Flesh 
juicy, sweet, melting, and pleasantly perfumed, probably of first 
quality. October. 

Beurre Langelibr. 

Tree vigorous on pear and quince, very productive. 

Fruit medium, turbinate, or obtuse-pyriform. Skin pale yel* 
low, slightly shaded with crimson and blotched with russet, and 
covered with russet dots. Stalk short and fleshy, inserted often 
by a lip in a small depression. Calyx open or partially closed, 

20 



460 



THB PEAR. 




Beurre Langelier. 

eegments persistent, basin somewhat irregular, shallow, and open. 
Flesh white, buttery, juicy, melting, somewhat granu.ar, with a 
very brisk, rich, vinous flavour. November to January. 

Beurr6 Bachelier. 

Tree vigorous, young wood yellowish-maroon, a good bearer. 
Fruit rather large, obovate, obscurely pyriform, irregular. Skin 
green. Stalk shortish, very much inclined in a moderate de- 
pression, by a lip. Calyx very small, partially closed, set in a 
shallow basin. Flesh buttery, juicy, melting, with a brist 
vinous, aromatic flavour. November and December. 

Betjrrib Sterkmans. A1. Pom. Sterkmans. 

Doyenn6 Sterkmans, of some. Belle Alliance. 

Tree vigorous, with long stout gray shoots, productive. Fruit 
medium, oblate, remotely pyriform. Skin green speckled 



THE PEAR. 459 

with russet, and shaded with crimson. Stalk about an inch 
long, stout, inserted in a small, uneven cavity. Calyx open 
segments stiff, set in a broad, uneven basin, slightly russet 
ed. Flesh yellowish-white, fine, very melting, juicy, sugary 
vinous, pleasantly perfomed. October and November. 

Beurr^ Moire. A1. Pom. 
■Reurro Moire. 




Bev/rre Moire. 



Tree moderately vigorous. Fruit large, obovate, pyriform. 
Skin greenish-yellow, profusely sprinkled with yellow dots. 
Stalk medium, stout, curved, inserted in an uneven depression. 
Calyx small, basin shallow. Flesh yellowish, a little granular, 
buttery, melting, with a fine rich brisk flavour, highly perfumed. 



460 THE PEAR. 

Sugar and acid both abound, but so nicely balanced that with 
out prevalence of either, an excellent rich flavour results. Foi 
some tastes there may be an excessive perfume. October. 

Beurre Kennes. Bivort. Thomp. 
A seedling of Bivort's. Tree vigorous, productive, young 
wood brownish-red. Fruit medium, roundish-oblate, turbinate. 
Skin greenish-yellow, mostly covered with thin russet, shaded 
with crimson, and thickly sprinkled with russet and crimson 
dots. Stalk of medium length, thick, and inclined, fleshy at its 
insertion, by a large ring or lip. Calyx partially closed, set in 
a broad, shallow basin. Flesh whitish, buttery, juicy, melting, 
with a very sweet, rich, perfumed flavour. October. 

Beurre Richelieu. 
Tree vigorous, young shoots light olive. Fruit large, obtuse- 
pyriform, truncate. Skin greenish, inclining to yellow, sprinkled 
with dots. Stalk short, inserted by a slight lip in a broad de- 
pression. Calyx firmly closed, set in a broad, shallow furrowed 
basin. Flesh but- 
tery, juicy, melting, 
with a fine, sweet, 
aromatic flavour — 
sometimes astrin- 
gent. December. 

Beurre Navez. 
Bouvier. Bivort. 

Colmar Navez. 

Tree vigorous and 
pioductive. Fruit 
large, irregular, ob- 
late, obconic, ob- 
scure pyriform. 
Skin rich yellow, 
inclining to cinna- 
mon, with numer- 
ous gray dots. Stalk 
long, thick, fleshy, 
inserted in an in- 
clined cavity. Calyx 
small, open, set in 
a shallow basin. 
Flesh white, juicy, 
melting, and excel- 
lent, pleasantly per- 
fumed. October. Bewri Giffdrd. 




THE PEAR. 



461 



Beurr6 Giffaed Thomp. Bouvier. 

Tree of moderate growth, with slender reddish coloured 
shoots. Fruit rather above medium in size, pyriform or turbi- 
nate, tapering to the stem, which is rather long and obliquely 
set. Skin greenish-yellow, marbled with red on the sunny side. 
Calyx closed, segments stiff, set in a very small basin. Flesh 
white, melting, juicy, with an excellent vinous flavour, delight- 
fully perfumed. An early pear of great promise. Ripening 
middle of A igust. 

Beurr^, Golden of Bilboa. Man. 
Hooper's Bilboa. 




Golden Beurre of Bilboa. 

The Golden Beurre of Bilboa was imported from Bilboa, 
Spain, about eighteen years ago, by Mr. Hooper, of Marblehead, 



462 THE PEAH. 

Mass. Its European name is unknown, and it has become a 
popular fruit here under this title. Shoots stout, upright, light 
yellowish-brown. 

Fruit rather large, regular, obovate. Skin very fair, smooth, 
and thin, golden yellow, evenly dotted with small brown dots, 
and a little marked with russet, especially round the stalk. 
Stalk about an inch and a half long, rather slender, set in a 
moderate depression. Calyx small, closed, placed in a slight 
basin. Flesh white, very buttery and melting, and fine* 
grained, with a rich vinous flavour. First to the middle of Sep- 
tember. 

Beurre dk Wettehen. An. Pom. 

This pear was discovered by Louis Berckmans, in his garden 
at Heyst-op-den-Berg, among a number of wild pear trees of his 
sowing. Tree vigorous, very thorny, suitable for a pyramid. 
Fruit middle size, turbinate. Stalk medium, with some small 
plaits around its insertion. Eye in a wide even cavity. Skin 
completely covered with russet, and slightly coloured next the 
sun. Flesh fine, yellowish-white, half melting, buttery, with 
an abundant sugary, agreeably perfumed, musky juice. Feb- 
ruary. (An. Pom.) 

Beurr^ d'Aremberg. Thomp. Lind. Deschamp. 

Duo d'Aremberg. D'Aremberg Parfait. 

Deschamps. L'Orpheline. 

Colmar Deschamps. Beurre des Orphelines. 

The Beurre d'Aremberg is a fine, large fruit, very high fla- 
voured, bears most abundantly, and always keeps and matures, 
with perhaps less care than any other winter fruit in the 
house. 

The Beurre d'Aremberg was raised, not long since, by the 
Abbe Deschamps, in the garden of the Hospice des Orphelines, 
at Enghein. The Beurre d'Aremberg of many French cata- 
logues, is the Glout Morceau. The two sorts are easily distin- 
guished. The fruit of the d'Aremberg has a short, or thicker 
stalk, usually bent to one side; its flavour is vinous, instead of 
sugary, and its wood not so strong, with more deeply serrated 
leaves. Branches clear yellowish-brown, dotted with pale 
specks. Tree unhealthy and subject to canker. 

Fruit obovate, but narrowing a good deal to the stalk. Skin 
thick, rather uneven, pale, greenish-yellow, becoming yellow at 
maturity, with many tracings and spots of light russet. Stalk 
short, half an inch to an inch long, thick, ;ind very fleshy, 
especially where it joins the fruit, and usually planted very ob- 
liouely. Calyx short and small, set in a deep basit*. Flesh 



THB PEAR. 



468 




Beurre WAremberg. 

, iiite, buttery, and melting, with an abundant, ricb, delicioui 
rmous juice. December. 



Beurr6 Clairgeatj. A1. Pom. Thomp. 

Raised by M. Clairgeau, of Nantes. Tree very vigorous, 
wrming a beautiful pyramid, young wood reddish-brown, very 
productive. 

The size, early bearing, productiveness, and exceeding beauty, 
together with its coming at a season most acceptable, will ren- 
der this one of our most valuable pears. 

Fruit large, pyriform, but with unequal sides. Skin warm 
yellow, inclining to fawn, shaded with orange and crimson, 
thickly covered with russet dots, and sometimes sprinkled with 
russet. Stalk short, stout, and fleshy, inserted by a lip at an 
'nclination almost without depression ; when the Up is absent, 



464 



THX PEAIU 




Beurre Clairgeau. 
tiie < avity is uneven. Calyx open, segments stiff, in a shallow 
furrowed basin. Flesh yellowish, buttery, juicy, somewhat 
granular, with a sugary, perfumed, vinous flavour. October to 
January. 

Beurr6 Kossuth. 

l)isseminated and named by Andre Leroy. Tree of mode- 
rate vigour. Fruit large, very variable in form, generally tur- 
binate, surface very uneven. Stalk two thirds of an inch long, 
curved and planted upon a sn.&J projection. Calyx large, basin 
deep and round. Skin dull yellowish green, traced and freckled 
with grey or bronze, dotted with specks of the same colour, yel- 
lowish round the eye, greenish around the stem. Flesh very 
fine, melting, buttery, sugary, juice abundant, slightly acidulat- 
ed. Ripe ScDtember, October. (Desports in Hov. Mag) 



THE TEAR. 



405 



Beurr6 Bercemans. A1. Pom. 

Tree very vigorous, very productive. 

Fruit medium, turbinate, or short-pyriform. Skin yellowish, 
rough, chiefly covered with russet. Stalk of medium length, 
fleshy, very much inclined. Calyx small, open, in a shallow, 
furrowed basin. Flesh white, juicy, very buttery, melting, with 
a rich, highly perfumed flavour. November, December. 

Beurre Superfin. 

Tree vigorous, young wood brown, inclining to fawn. 

Fruit medium, oblate, depressed-pyriform, inclining to turbi- 
nate. Skin yellow, slightly shaded with crimson on the sunny 
side, and partially covered with russet, and thickly sprinkled 
with minute dots. Stalk stout, rather long (descriptions say 
short), inserted without depression by a fleshy enlargement. 
Cal3rx closed, in an abrupt, small basin. Flesh exceedingly jui- 
cy, buttery, melting, with a brisk, vinous, or sub-acid flavour. 
Ripe all of October. 




Bewri ffardy. 
20* 



466 THK PEAR. 



Befrr^ Hardy. Hardy. 
BeuiT6, Sterkman's (erroneously). 

Tree vigorous, productive both on pear and quince ; young 
wood maroon. 

Fruit large, obovate, pyriform. Skin greenish, covered with 
light russet, considerably shaded with brownish red, and sprin- 
kled with brown dots. Stalk about an inch long, a little swol 
len at its insertion, at an inclination, in a small, rather uneven 
cavity. Calyx open, segments persistent, in a broad, shallow 
basin. Flesh buttery, melting, juicy, brisk, vinous, and highly 
perfumed, slightly astringent next the skin. September and 
October. 

Beurr^ Spence. Van Mons. 

Many varieties having been received from Europe for Beurre 
Spence and proved incorrect, we give description of one which 
we have received, and presume to be the true variety, originated 
by Van Mons. 

Tree moderately vigorous, young shoots reddish brown. 
Very productive. 

Fruit medium, short-pyriform, inclining to turbinate. Skin 
greenish, becoming yellow at maturity, shaded with dull crim- 
son, thinly sprinkled with russet, and thickly covered with rus- 
set dots. Stalk long, fleshy at its insertion, which is often at 
an inclination by a lip. Calyx small, closed, in a deep, rather 
abrupt basin. Flesh juicy, melting, with a fine, rich, vinous fla- 
vour. Core small. September. 

Beurr]& Amandin. Van Mons. 

Dobbel Amandel, (of the Butch.) Almond Pear. 

Beurre d'Angleterre. Noisette. 

Longue de Narkouts. Monkowthy. 
Beurre Judes. 

One of Van Mons' seedlings, and named in allusion to its al- 
mond flavour. Tree an erect, vigorous grower, and a good but 
not very early bearer. Shoots stout, diverging, dark olive. 

Fruit medium or above, elongated-pyriform. Skin rough, 
dull green, covered with rather prominent russet dots. Stalk 
long, slender, inserted in an uneven cavity. Calyx open, set in 
a rather small basin. Flesh very juicy and buttery, with an 
excellent peculiar flavour. Ripens middle of September, and 
Boon decays. Variable, sometimes excellent, often poor. 

Beurr^ Fougiere. 
A foreign pear, introduced by J. C. Lee. Fruit of medium 
size, obovate. Skin greenish-yellow, with patches and points 



THE PEAR. 46'J 

of light russet, and some dark green spots. Flesh yellowish 
white, coarse grained, a little gritty at the core, melting, juicy 
sweet and good. October. (Rob. Manning's Ms.) 

Beurr6 Beaulieu. 

Fruit medium, roundish, turbinate, inclining to ::onic. Skic 
greenish yellow, mostly covered with russet. Stalk short, in- 
clined, without cavity. Calyx open, basin shallow. Flesh 
whitish, somewhat coarse, buttery, melting, with a brisk, vinous 
flavour, resembling Brown Beurre. October. 

Beurrb Winter. (Rivers.) 

Raised by Thomas Rivers, England. Tree moderately vigor- 
ous, spreading, an early and abundant bearer. Fruit medium, 
obovate, elongated pyriform. Skin greenish, rough, spotted 
with russet. Stalk stout, curved, inclined at its insertion. Calyx 
firmly closed, set in a shallow irregular basin. Flesh yellowish, 
fine grained, melting, buttery, vinous or sub-acid. January 
February. 

Beurre Bennert. Bivort. 

A new, hardy, late, melting pear of small size from the col* 
lection of Van Mons. Ripe February. (Riv. Cat.) 

Beurre Six. 

Raised by Mr. Six. Tree vigorous and productive. Fruit 
large, pyriform. Skin smooth, light-green, dotted with deep 
green and brown. Flesh white, very fine, melting, buttery, with 
a sugary, deliciously perfumed flavour. Ripe November, Decem- 
ber. (Gard. Chron.) 

Beurr6 Benoist. A1. Pom. 

Beurre Auguste Benoit. Benoits. 

Ti*ee not vigorous, but very productive. Fruit medium, obo- 
vate. Skin bright green, spotted and shaded with brown russet. 
Stalk of moderate length, inserted in a cavity. Calyx open, in 
a regular basin. Flesh white, fine, melting, juice abundant, 
3ugary and well perfumed. Ripe end of September. 

Beurr6 Oudinot. 

Fruit medium, elongated pyriform. Skin yellowish-green, 
shaded with crimson and fawn, and netted with russet. Flesh 
white, juicy, buttery, melting with a brisk vinous flavour. Oct. 



468 THE I'EAR. 



BeURRE GoUBAtJLT. 

Tree vigorous, an early bearer and productive. Fruit small, 
irregularly oblate, inclining to conic. Skin greenish. Stalk long, 
m a very small cavity. Calyx large, in a shallow basin. Flesh 
juicy, melting, but not high flavoured. September. 

Beurr^ Delannoy. Bivort. 

Raised by Alexander Delannoy, of Tournai. Tree vigorous, 
sufficiently productive. Fruit large, pyriform, with its largest 
diameter towards the centre. Skin bright green, lightly shaded 
on the sunny side, with russet around the stem, and thickly 
covered with large grey dots. Stalk long, curved, inserted in 
an uneven cavity. Flesh whitish, half melting, juicy, sugary, 
and very pleasantly perfumed. October till February. (An. 
Pom.) 

Beurre Soulange. 

Size medium to large, form acute pyriform ; stalk an inch or 
more in length, fleshy at its junction. Colour pale clear yellow, 
with occasional traces of russet. Flesh melting, and very juicy, 
flavour rich, sugary, with a peculiarly pleasant aroma. Season 
October, November. (Wilder's Rep.) 

Beurre de Montgeron. 

New Frederick of Wurtemburg. 

Tree very vigorous, moderately productive. Fruit medium, 
regularly pyriform. Skin yellow at maturity, reddish orange on 
the sunny side. Flesh white, half fine, half buttery, melting, suf- 
ficient juice, sugary, and flavour of the Rousselet. Ripe the end 
of September. (Al. Pom.) 

Beurre Bretonneau. Esperen. 

One of Major's Esperen's seedlings. Tree of a beautiful pyra- 
midal form, very vigorous, but comes late into bearing. Fruit 
large, variable in form, generally elongated-pyriform. Skin 
rough, light-green, becoming golden yellow at maturity, reddish 
brown in the sun. Flesh fine, yellowish-white, not juicy, half 
melting, sugary, vinous, pleasantly perfumed. March and April. 
(Al.Pom.) 

BeURR6 de QrENAST. 

Tree vigorous and productive. Fruit oval, turbinate, becomes 
slightly yellow at maturity. Flesh fine, white, melting, juicy 



tHB FBAR. 469 

gweet and pleasantly perfumed, ?iaving a resemblance to the 
Almond Pear. (An. Pom.) 

Beurr^ Gens. Van Mons. Al. Pom. 

Tree vigorous, very productive. Fruit medium, irregularly 
obovate, inclining to conic, truncate. Skin rougb, greenisb, 
slightly shaded on the sunny side and thickly covered with 
russet dots. Stalk short and thick, inserted in a cavity at an 
inclination. Calyx open, stiff, in a broad rather deep uneven 
basin. Flesh sugary, perfumed, excellent. September. 

Beurre Philippe Delfosse. Gregoire. 

Raised by M. Gregoire of Belgium. Tree vigorous and pro- 
ductive. Fruit medium or large, form of Bergamot, or turbinate, 
or pyriform. Skin smooth, light green, becoming golden yel- 
low at maturity, pointed and shaded with bright red. Flesh 
white, fine, melting, buttery, juice abundant, sugary, and strongly 
perfumed. Begins to ripen in December and continues until 
January. (An. Pom.) 

Beurr6 Scheidweiler. 

Tree stout and vigorous, inclining to a pyramid; good bearer. 
Fruit medium, obovate, pyriform. Skin green or dull green, 
changing very little to maturity. Flesh buttery, sweet and rich 
September and October. (Al. Pom.) 

Beurre Burnicq. Esperen. Al. Pom. 

Tree of medium vigour. Fruit medium, pyriform, turbinate. 
Skin rough, entirely covered with russet. Flesh fine, whitish- 
green, juicy, sugary, and strongly perfumed. Ripens towards the 
end of October. 

Beurre Citron. Van Mons. 

Fruit suflBciently large, obovate. Skin bright green, becom- 
ing lemon-yellow at maturity. Flesh fine, white, almost buttery, 
juicy, somewhat acid, valuable chiefly for its late keeping. 
February, March. Good in Belgium. (Al. Pom.) 

Beurr6 d'Elberg. Bivort. 

Tree moderately vigorous. Fruit large, obtuse pyriform. Skin 
pale yellow, often with a blush, slightly speckled with russet. 
Stalk medium, stout, curved, inserted in an irregular cavity. 
Calyx small, open, set in a very small basin. Flesh whitish, 
somewhat coarse, juicy, buttery, melting, sweet and perfumed. 
November. 



1 70 THE PEAE. 



BEURRfi DE KoNiNG. Van Mons. 

Tree moderately vigorous, productive. Fruit of rat her medium 
si/e, oblate, bergamot-shaped. Skin yellowish-green, inclining 
to russet with numerous brown dots. Stalk of medium length, 
stout, inserted in a moderate cavity. Calyx open, set in a broad 
basin. Flesh white, juicy, melting, with a fine, brisk, vinous 
flavour, more delicate and less perfumed than Gansel's Bergamot. 
October. 

Beurr^ Hamecher. Bivort. 

A new Pear from Belgium. Fruit medium, elongated-oval, 
inclining to pyriform, angular, and irregular. Stalk large, long, 
curved, inserted at an inclination by a lip. Calyx small and 
closed, set in a shallow irregular basin. Flesh melting, sugary, 
and excellent. October, November. 



BeurrM; Duhaume. Thomp. 

Tree a moderate grower, productive, young wood yellowish- 
brown. Fruit medium, oblate, turbinate, very much depressed, 
with a suture along one side. Skin rough, covered with thin 
russet, and thickly sprinkled with russet dots. Stalk short, 
thick and fleshy, inserted by a lip at an inclination. Calyx open, 
segments stiff", basin irregular. Flesh coarse, buttery, juicy 
melting, with a pleasant vinous flavour. November to February 

Beurr^ Millet of Angers. 

Tree vigorous and very productive, young wood yellowish 
brown. Fruit medium, angular, somewhat conic. Skin green- 
ish, covered with russet and thickly sprinkled with minute russet 
dots. Stalk medium, stout, curved, inserted in a rather abrupt 
cavity. Calyx closed, set in a deep irregular basin. Flesh 
greenish, somewhat buttery, exceedingly juicy, melting, with a 
brisk vinous flavour, sometunes astringent. November to 
January. 

Beurre de Brignais. 

Des Nonnes. Poire des Nonnes. 

Tree of moderate growth, productive. Fruit medium, round- 
ish, obtuse, conic. Skin greenish with numerous grey dots. 
Stalk long, curved, inserted in a narrow, uneven cavity. Calyx 
closed, basin shallow, corrugated. Flesh white, juicy, melting, 
with a brisk, perfumed, but nf>t high flavour. Ripe middle and 
last of September. 



THE PEAR. 47l 



Beurr6 Leon le Clerc. 



Fruit above medium, oval, approacliiug elongated-pyriform. 
Skin yellowish green, thickly speckled with large russet dots. 
Stalk long, curved, inserted in a cavity by a lip, basin abrupt, 
deep. Calyx partially closed. Flesh white, juicy, melting, sweet 
but not high flavoured. October. 

Beurr^, Brown. Thomp. Lind. Mill. 



Beurre Gris. Nbis. 
Beurr6 Rouge. 
Beurre d'or. 
Beurre Doree. 
Beurre d'Amboise. 
Beurre d'Ambleuse. 
Beurre du Roi. 
Poire d'Amboise. 
Isambert. 
Isambert le Bon. 



Beurre. 0. Duh. 

Golden Beurre. 

RedBeurr^, {of some.) 

t . Badham's. 

of various n -o n 

•'-n , Grey Beurr6. 

trench t> - u a • / ^ \ 



The Brow^n Beurre, almost too well known to need descrip- 
tion, was for a long time considered the prince of pears in 
France, its native country, and for those who are partial to the 
high vinous flavour — a rich mingling of sweet and acid — it has, 
«itill, few competitors. It is, however, quite variable in difii^rent 
soils, and its variety of appeai«i.^ce in different gardens, has given 
rise to the many names, grey, brown, red, and golden, under 
which it is known. Shoots diverging, dark brown. 

Fruit large, oblong-obovate, tapering convexly quite to the 
stalk. Skin slightly rough, yellowish-green, but nearly covered 
with thin russet, often a little reddish brown on one side. Stalk 
from one to one and a half inches long, stout at its junction with 
the tree, and thickening obliquely into the fruit. Calyx nearly 
closed in a shallow basin. Flesh greenish-white, melting, but- 
tery, extremely juicy, with a rich sub-acid flavour. September 

Beurre d'Amanlis. Thomp. Nois. 
Beurre d'Amaulis. Ken. Man. 

A Belgian pear, very productive ; variable. Succeeds best in 
cold latitudes. 

Fruit large, obovate, not very regular, a little swollen on its 
sides. Skin rather thick, dull yellowish-green, with a pale red- 
dish brown cheek, overspread with numerous brown dots and 
russet streaks and patches. Stalk a little more than an inch 
long, set rather obliquely in a shallow, irregular cavity. Calyx 
open, with broad divisions, basin shallow. Flesh yellowish, 
somewhat coarse, but buttery, melting, abundant, rich, with 
slightly perfumed juice, often astiingent and poor. September 



472 THB PEAR. 



BextrrM; Duval. Thomp. ^ 

A new Belgian pear, raised by M. Duval. It is good, and 
bears abundantly. Fruit of medium size, obtuse-pyriform. Skin 
pale green. Flesh white, buttery, melting, and well flavoured, 
October and November. 

Beurre Preble. Man. in H. M. 

A large and excellent pear, named by Mr. Manning in honour 
of Commodore Edward Preble, U. S. N., and raised from seed, by 
Elijah Cooke, of Raymond, Maine. 

Fruit large, oblong-obovate. Skin greenish-yellow, mottled 
with russet and green spots. Stalk about an inch long, very 
Btout, set in a moderate hollow. Flesh white, buttery, and melt- 
ing, with a rich, high flavour. October and November. 

Beurre Colmar. Van Mons. Nois. 
BeuiTe Colmar d'Automne. 

It is one of Dr. Van Mons' seedlings, and is quite distinct 
from the Autumr: Colmar. 

Fruit of mediuiu size, almost elliptical, or oval-obovate, regu- 
larly formed. Sk m smooth, pale green, becoming yellowish at 
maturity, with a b.ush next the sun, and thickly sprinkled with 
dots. Stalk an inch long. Calyx expanded, and set in a very 
shallow, narrow, irregular basin. Flesh very white, slightly 
crisp at first, but becoming very juicy and melting, with a slightly 
pcri'umed flavour. October. 

Beurr6 Mauxion. Mauxion. 

Tree vigorous. Fruit medium, roundish, inclining to pyri- 
form. Skin yellow russet, with a bright red cheek. Stalk 
short, moderately stout, swollen at the extremities, inserted in 
a shallow cavity. Calyx open, stiff", set in a very shallow ba- 
sin. Flesh fine, buttery, melting, abounding in juice, sugary, 
with a spicy vinous flavour, pleasantly perfumed. Ripe in Sep- 
tember. 

BfiURRfe, Mollett's Guernsey. Thomp. 
Mollet's Guernsey Chaumontelle. Ken f 

A new English variety, raised by Charles MoUet, Esq., of the 
Island of Guernsey. 

Fruit of medium size, oval-pyriform. Skin rather uneven, 
yellow and yellowish-green, nearly covered on one side with dark 
cinnamon brown russet, in stripes and tracings. Flesh yellow- 
ish, melting and buttery, with a rich vinous flavour. December 



THE PEAR. 



Beurhe Range. Thomp. 

Beurr6 Ranee. lAnd. Beurr6 de Flandre. 

Hardenpont du Printemps. Josephine, incorrectly cf some. 
Beurre Epire. Beurre de Ranz. 

Noircliain. 

The Beurre Ranee is considered by all English cultivators 
tlie best very late pear yet generally know^n. The wood is 
brownish-yellow, straggling in growth, and rather pendulous 
when in bearing, and when the tree has attained a moderate 
size it bears well. 

Fruit of medium size, obtuse pyriform. Skin dark green, 
even at maturity, rather thick, and dotted with numerous russet 
specks. Stalk rather slender, an inch and a half long, set in a 
slight, blunt depression, or often without any cavity. Calyx 
quite small, and set in a basin very little sunk. Flesh greenish- 
white, melting, a little gritty at the core, full of sweet, rich juice, 
of excellent flavour. Succeeds in England, Belgium, and France, 
but does not in this country, except at the south or in warm 
soils, and particular localities. 

Bettkre de Capiaumont. Thomp. 
Capiumont. lAnd. Beurre Aiurore. 

A Flemish pear, very 
fair, and handsomely 
formed, and a capital 
bearer, hardy in all soils 
and seasons ; sometimes 
first rate ; but when the 
tree is heavily laden, it 
is apt to be slightly as- 
tringent. It grows free- 
ly ; branches a little 
pendant, greyish yel- 
low. 

Fruit of medium size, 
long turbinate, very 
even, and tapering regu- 
larly into the stalk. 
Skin smooth, clear yel- 
low, with a light cinna- 
mon red cheek, and a 
few small dots and 
streaks of russet. Calyx 
large, with spreading 
segments, prominently 
placed, and not at all 
Bunk. Stalk from three Beurre ck Capiaum>nU 




474 THE PEAR. 

fourths to an incli and a half long, curved. Flesh fine grained, 
buttery, melting, sweet, and when not astringent, of high flavour. 
September and October. Variable and uncertain. 

This is quite distinct from the Frederick of Wurtv^mburgh, ao 
irregular fruit, sometimes called by this name. 

Beymont. Bouvier. A1. Pom. 
Beurre Bieumont 




Beurri Bimimont, 

Tree vigorous, very productive. Fruit medium or above, obo- 
fate, truncate, or obtuse-pyriform. Skin thin, rich, crimson russet. 
Stalk long, curved, inserted by a slight lip. Calyx small, in a 
shallow basin. Flesh juicy, melting, exceedingly sweet, rich, and 
perfumed; gives promise of great excellence. October to 
December. 

Bezi* t)E MoNTiGNY. Thomp. Lind Poit. 

Trouv6 de Montigny. 

Beurr6 Romain? of some American gardens. 

Doyenne Musque. 

Louis Bosc. 

A pleasant, juicy fruit, with a musky flavour, but not first 
rate. The skin is remarkably smooth, and the pear is evenly 

* Bezi signifies wilding, L e. natural seedling found near Montigny, a 
town in Franco. 



THE PEAR. 



4Yfi 



formed. It is a good bearer. Fruit of raediura size, very regu- 
larly obovate. Skin pale yellowish-green, with numerous gre, 
dots. Stalk stout, thickest at the point of insertion, an inch 
long, inserted in a small shallow cavity. Calyx small, firm, 
open, reflexed, in a very smooth basin, scarcely sunk. Flesh 
white, melting, juicy, half buttery, with a sweet, musky flavour. 
First of October. 

Bezi Vaet. Thomp. Lind 
Beurre de Beaumont. 

The Bezi Vaet has been considerably cultivated in this coun- 
try, but is not generally considered more than a good second 
rate pear. The young shoots are upright, long, dark-coloured. 

Fruit of medium size, obovate, narrowing to the stalk. Skin 
roughish, pale green, becoming yellowish, with many russety 
spots and a brownish cheek. Stalk an inch or more long, in- 
serted in a slight cavity. Calyx set in a small basin. Flesh 
yellowish-white, melting, juicy, with a sweet, somewhat perfumed 
flavour. November to January. 

Bezi de la Motte. 0. Duh. Thomp. 
Bein Armudi. Beurre Wane de Jersey. 
The tree is exceedingly vigorous and productive, and the 




Bezi de la Motte. 



476 THE PEAR. 

grayish-olive slic>ots, like the fruit, have a peculiarly speckled 
appearance. It ripens gradually, and may be kept a good 
while. 

Fruit of medium size, bergamot shaped, roundish, flattened at 
the eye. Skin pale yellowish -green, thickly sprinkled with con- 
spicuous russet green dots. Stalk about an inch long, green, 
slightly curved, and inserted in a slight, flattened hollow. Ca- 
lyx small, open, set in a shallow, rather abruptly sunken basin. 
Flesh white, very fine-grained, buttery, juicy, with a sweet, deli- 
cate perfumed flavour. October. 

Bezy Garnier. 

Fruit pyriform, very beautiful. Flesh white, breaking, very 
juicy, sugary. Season April. (Pap. Cat.) 

Bezy Sanspareil. 

Bergamotte Sanspareil. 

Fruit large, obscurely pyriform, very angular, and irregular 
Skin yellowish green, covered with numerous brown dots. 
Stalk long, very fleshy at its insertion, in a slight cavity, at an 
inclination. O&lyx open, in a moderate uneven basin. Flesh 
coarse and granular, buttery, juicy, melting, with a brisk vinous 
flavour. October to December. 



Bezy Qubssoy d'ete. 

Tree of good vigour, and of exceeding fertility. Fruit mode- 
rate size, roundish-oval, of almost equal diameters. Skin rough, 
thick, and altogether covered with grey russet, becoming rus- 
set fawn at maturity. Flesh yellowish-white, fine, half melting, 
very juicy, sugary, and dcliciously perfumed. This pear is very 
beautiful, and of first quality, with the exception of a little grit 
about the core. Ripe towards the middle of September. (An. 
Pom.) 

Bezy d'Esperen. Esperen. . 

Raised by Major Esperen. Tree a moderate grower, good 
bearer. 

Fruit large, elongated-pyriform. Skin dull yellow, sprinkled 
and patched with rnsset, and thickly covered with russet dots. 
Stalk rather long, stout, inserted by a ring or lip, at an inclina- 
tion, in a small, irregular cavity. Calyx small, open, set in a 
very deep, acute basin, surrounded by russet. Flesh juicy, with 
a sprightly, vinous flavour. October, November. 



THE PEAR. 411 



Bonne d'Ezee. Dupuy. Thomp. Bivort. 

Bonne des Haies. Bonne de Longueval. 
Bonne de Zeea. Belle et bonne d'Ezee. 

Tree moderately vigorous, productive. 

Fruit large, truncate, pyriform. Skin light yellovv ish greeU; 
with rubset patches and dots. Stalk large, long, curved, insert- 
ed in a broad cavity. Calyx small, open, basin narrow, of little 
depth. Flesh white, juicy, melting, sugary, brisk, rich, excel 
lent. Sometimes cracks. September and October. 

Bon Chretien Fondante. Thomp. Lind. 

A recent Flemish pear, abounding with juice, and having a 
refreshing, agreeable flavour. In good seasons, it is first of the 
quality, and it bears early and abundantly. Young shoots slen- 
der, diverging, olive gray. 

Fruit pretty large, roundish-oblong, regularly formed. Skin 
pale green, sprinkled with small russet dots, and considerably 
covered with russet. Stalk three-fourths of an inch long, curv- 
ed, inserted in a slight depression. Calyx small, set in a nar- 
row hollow. Flesh yellowish-white, gritty round the core, ex- 
ceedingly juicy, tender, and melting, with a rich and pleasant 
flavour. 

Bon Gustavb. 

Raised by Major Esperen. 

Tree very vigorous, with stout shoots. Fruit middle size, le- 
gular, pyriform. Stalk medium. Calyx open, basin shallow. 
Skin light green, covered with russet. Flesh white, fine, but- 
tery, juicy, sugary and perfumed. Ripe December, January. 
(Gard. Chr.) 

Bonne Charlotte. Bivort. 

Tree vigorous and productive. Fruit of moderate size, vari- 
able in form, generally resembling Doyenne. Skin smooth, 
lightly washed with purple on the side of the sun. Flesh mo- 
derately fine, more butteiy than melting, sugary, and strongly 
perfumed. Should be gathered early. It is a long time in 
use. Ripe middle of August. (Al. Pom.) 

Boston. 

Introduced by C. M. Hovey, Boston, Mass. May prove Pinneo. 

Tree vigorous, productive, young wood brownish-red. Fruit 
below medium size, obovate, inclining to conic, remotely pyri- 
form. Skin yellow, with numerous small green or grey dot* 



478 THE PKAR. 

and a little russet about the stem, wticli is rather long and in 
serted in a depression. Calyx set in a broad shallow basin. 
Flesh white, tolerably juicy, with a pleasant, sweet, somewhat 
aromatic flavour. September. 

Brandywine. Hort. 

Found on the farm of Eli Harvey on the banks of the Bran- 
dywine, Delaware Co., Pa. Tree vigorous, upright, uniformly 
productive. Fruit above medium, varying in form, from oblate 
depressed-pyriform, to elongated-pyriform. Skin dull yellowish- 
green, considerably dotted and somewhat sprinkled with russet, 
having a warm cheek on the side of the sun. Stalk is fleshy 
at its junction with the fruit, and generally surrounded by folds 
or rings. Calyx open, basin smooth and shallow. Flesh white, 
juicy, melting, sugary and vinous, somewhat aromatic. Ripe 
last of August and first of September. 

Cabot. Man. 

Originated from the seed of the Brown Beurre, by J. S. 
Cabot, Esq., of Salem, Mass. It has a good deal of the flavour 
of its parent, and is an agreeable, sub-acid fruit. The tree 
grows upright and very strong, and produces amazing crops. 
Fruit pretty large, roundish-turbinate, narrowing rather abruptly 
to the stalk, which is bent obliquely, and inserted on one side 
of a tapering summit. Skin roughish, bronze yellow, pretty 
well covered with cinnamon russet. Calyx small, open, set in a 
round, smooth basin. Flesh greenish-white, breaking, juicy, 
with a rich, sub-acid flavour. Middle and last of September. 

Caen de France. 

Fruit large, pyriform. Skin thick, russety-yellow, thickly 
covered with russety specks, and with some blotches of russet. 
Calyx open. Flesh yellowish-white, half melting, juicy, sweet, 
with a little astringency. Ripe December, January. (Hov 
Mag.) 

Calebasse Delvigne. Van Mons. 

Tree vigorous and productive. Fruit medium or rather 
large, pyriform, broad at calyx. Skin yellow, slightly russeted, 
sometimes shaded on the sunny side. Stalk short, thick at its 
junction with the fruit. Calyx open, segments stiff, in a very 
shallow, uneven basin. Flesh white, coarse, buttery, juicy, melt- 
ing, perfiimed, slightly astringent, with a rich vinous flavour. 
October. 

Calhoun. 
Raised by the late Governor Edwards, New Haven, Codil 



THE PEAR. 47& 

Fruit medium, roundish, obliquely-oblate, angular. Skin 
yellowish, shaded with dull crimson sprinkled with russet, and 
thickly covered with russet dots. Stalk short, inserted in a 
rather broad cavity. Calyx open, set in a narrow uneven basin. 
Flesh white, coarse, granular, buttery, melting, abounding in 
juice with a rich vinous flavour, pleasantly perfumed. Kipe 
middle of October. 

Calebasse d'et6. Esperen. 

Raised from seed by Major Esperen. Tree moderately vigorous. 
Fruit medium, elongated-pyriform, or gourd shaped. Colour 
bright brown, grows yellow at maturity. Flesh white, very 
fine, melting, abounding in sugary juice well perfumed. Ripe 
beginning of September. (Al. Pom.) 

Camerlyn. Bivort. 

A Flemish pear, vigorous and productive. 

Fruit medium, pyriform. . Skin yellow, with numerous brown 
dots and a slightly marbled cheek. Stalk long, slightly inclined 
in a small cavity surrounded by russet. Calyx open, basin small 
and shallow. Flesh juicy, melting, rich, sugary, with a very 
peculiar aromatic flavour. September, October. 

Canandaigua. 
Catherine. 

Origin uncertain, supposed to have been brought from Con- 
necticut to Canandaigua about the year 1806, vigorous and 
productive. 

Fruit rather large, irregular, elongated, acute pyriform, sur- 
face uneven, resembling Bartlett. Skin lemon-yellow. Stalk 
medium, or rather short, inclined. Calyx open, basin narrow 
and deep. Flesh whitish, not very fine, buttery and melting, 
with a vinous flavour. September. 

Cassante de Mars. Esperen. 

Tree vigorous. Fruit which is borne in clusters resemble* 
Doyenne blanc. Skin smooth, bright green, becoming golden- 
yellow at maturity, striped and shaded with fawn. Flesh when 
in full perfection is half melting, juicy, sugary, vinous, and well 
perfumed. Ripe December to April. (Al. Pom.) 

Catharine Gardette. 

Raised by Dr. W. D. Brinckle of Philadelphia. Foliage much 

waved, young shoots short jointed, yellow-olive on the shaded 

side, brownish-olive on the exposed side to the sun, with many 

minute white dots. Buds pointed. Size ab ive medium, round 



480 THE PEAR. 

ish-obovate. Skin fair, yellow, with numerous small carmirn, 
dots on the exposed side. Stalk one inch long, curved, inserted 
by a fleshy termination into a slight depression. Calyx small, 
set in a rather deep, regular basin. Flesh fine texture, buttery 
Flavour delicious, with a delicate aroma. Quality best, maturitr 
beginning of September. (Trans. A. P. S.) 

Catinka. Esperen. 

Raised by Major Esperen. Tree of vigorous growth. Branches 
rather slender, productive. Fruit small to medium, obovate, 
pyriform. Stalk very long, inserted by a ring in an uneven 
cavity. Calyx large and open, with segments persistent, basin 
shallow, and uneven. Skin pale yellow, thickly sprinkled with 
russet dots. Flesh coarse, granular, buttery, melting, juicy, with 
a refreshing vinous flavour. October to December. 

Capsheaf. Man. Ken. 

A native of Rhode Island. It is a very agreeable fruit. 
Young shoots stout, upright, yellowish brown. 

Fruit of medium size, roundish-obovate. Skin deep yellow, 
nearly covered with cinnamon russet. Stalk an inch long, stout, 
inserted in a shallow hollow. Calyx small, basin slightly sunk. 
Flesh white, juicy, and melting, very sweet and pleasant, but 
lacking a high flavour. October. 

Charles Van Hooghten. 

Fruit large, obovate, acute-pyriform. Stem rather stout, one 
inch long, set without depression, frequently surrounded with a 
fleshy protuberance at the junction. Calyx open, in a broad, 
flat basin, frequently without segments. Skin dull pale yellow, 
smooth and handsome, seldom with any russet or red. Flesh 
yellowish-white, melting, buttery, juicy. Flavour sweetish, 
with a little aroma. Quality medium. Ripe October 1st to 
15th. Should be picked while hard. A regular, prolific 
bearer, healthy tree. (Col. Wilder Ms.) 

Charles Smet. Van Mons. 

Fruit medium, pyriform, broad at the crown. Skin yellow- 
ish, considerably russeted. Stalk long, curved, fleshy at its in- 
Bertion. Calyx open, small, basin narrow. Flesh juicy, sweet, 
and highly perfumed. January, February. 

Charles Frederick. Van Mons. 

Skin smooth, bright green, becoming deep yellow at maturi- 
ty, lightly coloured on the sunny side. Flesh white, fine, meiV 



THE PEAR. 4H1 

ing, abounding in juice, sweet, vinous, agreeably perfumed. An 
excellent fruit, ripening the first of October. Tree vigorous and 
productive, growing well as a pyramid or standard. (An. Pom.) 

Charlotte de Brower. Esperen. 

One of Esperen's seedlings. Tree of moderate vigour, and of 
great productiveness. Fruit medium or large, roundish-oval. 
Skin golden-yellow at maturity. Flesh white, fine, melting, 
juicy, sugary, vinous, perfumed. Ripens at the end of October 
(Al. Pom.) 

Chancellor. Brinckle in Hort. 

Supposed to be a native of Germantown, Pennsylvania, on 
the grounds of Mr. Chancellor. 

Branches horizontal, not very vigorous, spreading. 

Fruit rather large, obovate. Skin greenish yellow, rough, 
somewhat inclining to russet, thickly covered with dots. Stem 
medium, curved, rather stout, fleshy at its insertion by a lip, 
mserted in a rather broad cavity. Calyx small, set in a mode- 
rate basin. Flesb whitish, juicy, buttery, melting, sugary, rich, 
perfumed, excellent. October, November. 

Citron. 

A seedling of the late Governor Edwards, a vigorous, upright 
grower, producing large crops, but inclined to rot at the core. 

Fruit small, nearly globular, approaching turbinate. Stalk 
short, rather stout, set in an abrupt, uneven cavity. Calyx clos- 
ed, basin broad, shallow, irregular. Skin greenish, slightly 
shaded with dull crimson. Flesh greenish, rather coarse, juicy, 
melting, sugary, vinous, with a musky perfume. Ripe from 
middle of August to middle of September. 

Clay. 

Sponge. 

liaised by the late Governor Edwards. Fruit medium, inclin- 
ing to obovate, sometimes pyriform, angular. Skin waxen-yel- 
low, sometimes shaded with crimson, and thickly sprinkled with 
brown or crimson dots. Stalk medium, inserted sometimes by 
a lip ii; a moderate cavity. Calyx closed in a broad, open, fur- 
rowed basin. Flesh whitish, rather coarse, granular, juicy, 
sugary, perfumed. October. 

CoiTS Beurre. Elliott. 

Fruit medium, obovate, or turbinate-pyriform. Stalk about 
one inch long, curved, inserted at an inclination in a very slight 
depression. Calyx large, nearly closed, set in a broad uncver 

21 



482 THE PEAR. 

basin. Skin yellow, inclining to russet, sometimes with a ninny 
cheek, thickly covered with dots which become crimson on the 
exposed side. Flesh rather coarse, slightly granular, buttery, 
melting. Flavour rich, sugary, vinous. September. 

Columbia. 
Columbian Virgalieu. Columbia Virgalouse. 

The original tree grows on the farm of ilr. Casser, in West- 
jhes-ter Co., New York. The tree grows upright, with stout 
brownish-yellow shoots. This fine pear was first brought into 
notice a few years since, by Bloodgood & Co., of Flushing. 
Young wood stout, upright, yellowish-brown. 

Fruit large, regularly formed, obovate, usually a little oblong, 
and always broadest in the middle. Skin smooth and fair pale- 
green in autumn, but when ripe, of a fine golden-yellow with 
occasionally a soft orange tinge on its cheek, and dotted with 
small grey dots. Stalk rather more than an inch long, slightly 
curved, placed towards one side of a narrow depression. Calyx 
of medium size, partially open, set in a very shallow basin. 
Flesh white, not very fine grained, but melting, juicy, with a 
eweet, aromatic flavour. November to January. Very apt to drop 
from the tree previous to ripening. 

Collins. Hov. Mag. 

Watertown. 

Raised by A. Collins of Watertown, Mass., and first exhibited 
before the Massachusetts Horticultural Society in 1848. Treo 
of moderate growth, with reddish shoots. 

Fruit medium, regularly obovate, inclining to turbinate. Skin 
greenish-yellow, with russet spots, and frequently a blush on the 
sunny side. Stalk short, thick, inserted at an inclination with- 
out cavity. Calyx small, and very little sunk. Flesh fine, 
melting, juicy, with a brisk, sugary flavour, resembling white 
Doyenne. Ripens first of October. 

CoLMAR d'Alost. Bel. Hort. 

Comtesse d'Alost. Duchesse d'Alost 

Delices d'Alost. 

J,, ijeigian variety. Tree vigorous and productive. 

Fruit large, eloTigated-pyriform, sometimes obovate. Skin 
greenish-yellow, with a red cheek, sprinkled with many p-een 
or brown dots, often much russetcd. Stalk large, rather long 
and curved, inserted in a slight depression. Calyx open, seg- 
ments long, basin shallow and uneven. Flesh white, buttery, 
melting, juicy, slightly astringent. October, November. 



THE PEAR. 488 



COMTE LeLIEUR. 

Of Belgian origin. Tree vigorous, upright, moderately pro- 
ductive. Fruit medium, turbinate. Skin yellowisli-grcen, with 
a brownish-red cheek, speckled with grey and patched with 
russet. Flesh yellowish-white, fine grained, melting, juicy, sweet 
and very high flavour. September. (Rob. Mannings' Ms.) 

CoMTE DE Paris. Bivort. 

One of Van Mons' seedlings. Tree pyramidal, veiy vigorous. 
Fruit medium, regularly pyriform. Skin thick, somewhat rough, 
bright green, becomes yellow at maturity. Flesh white, melt- 
ing, buttery, juice very abundant, sugary, and agreeably per- 
fumed, Kipe in October and continues in use a long time. 
(Al. Pom.) 

CoMTE DE Lamy. Thomp. 

Beurr6 Curtet. Marie Louise Nova. ) ac. to 

Dingier. Marie Louise tlie Second. J Thomp. 

Louis Bosc. 

Young shoots, pretty strong, upright, dark coloured. 

Fruit of medium size, roundish-obovate. Skin yellow, with a 
brownish-red cheek, and sprinkled with small russety dots. 
Stalk an inch long, straight, obliquely inserted under a lip, or 
planted in a slight cavity. Calyx small, set in a shallow, 
smooth basin. Flesh white, fine grained, buttery, melting, 
saccharine, and high flavoured. Last of September to middle 
of October. 

CoMTE DE Flandre. Van Mons. An. Pom. 

Tree vigorous, forming a pyramid, one of Van Mons' seed- 
-ings. Fruit large, obliquely-pyriform. Skin yellowish, consider- 
ably covered with russet. Stalk long, much inclined, and in- 
serted by a lip, in a small cavity. Calyx open, set in an ex- 
ceedingly shallow corrugated basin. Flesh very buttery, melt- 
ing, juicy, granular, sweet and rich, highly perfumed, astringent 
near the skin. November. 

CoNSEiLLER DE LA CouR. Van Mons. i. 

Mareclial de la Cour. Due de Orleans. 

One of Van Mons' seedlings. Tree moderately vigorous, pro- 
ductive. Fruit large, obovate, inclining to pyriform, oblique. 
Skin rough, greenish, slightly russeted, and covered with russet 
dots. Stalk short, inserted by a lip at an inclination in a mo- 
derate cavity, surrounded by russet. Calyx also surrounded by 
russet, set in a narrow basin. Flesh white, buttery, juicy, melt 



484 THE PEAK. 

ing, slightly astringent, with, an excellent rich vinous flavo.il 
resembling Ganscl's Bergamot. October. 

CoNSEiLLER Ranwez. Wilder in Ilort. 

Tree vigorous, very productive. Fruit large, veiy irregularly 
oblate, obscurely pyritbrni. Skin green, rough, with a lew 
patches of russet, and many brown dots. Stalk shortish, in- 
serted in a broad cavity by a slight lip or fleshy ring. Calyx 
open, stiff", set in a deep broad furrowed basin. Flesh coarse, a 
little granular, juicy, melting, pcrfiunod, sweet, vinous, slightly 
astringent. October. 

Cooke. 

Origin, King George County, Virginia- Tree a very strong, 
vigorous grower, and productive. Introduced by H. II. Roby, 
Fredericksburgh, Virginia. Fruit rather large, irregularl}'^ pyi'a- 
midal. Colour pale-yellow. Flesh juicy, buttery, melting, 
sweet, rich, and vinous. (Roby.) 

CoTER. Hov. Mag. 

One of Van Mons' seedlings, of moderate growth and produc- 
tive. 

Fruit rather large, irregular pyriforni. Skin yellowish, with 
numerous russet dots, some patches of russet, and russet around 
the calyx and stem. Stalk long, slightly curved, and enlai-ged 
at its insertion without cavity, and inclined. Calyx open, set in a 
rather large, abrupt, not very deep basin. Flesh whitish, not 
very fine, juicy, vinous, with a rich refreshing flavour. Decem- 
ber. 

Crassane d'Hiver. (Bruneau.) 

A medium size, high flavour, half melting pear. Ripening in 
March. (Riv. Cat.) 

Cross. Hovey's Mag. 

Originated on the premises of Mr. Cross, of Newburyport, 
Mass. Branches rather slender, greyish-yellow, of slow growth. 

Fruit of medium size, roundish. Skin smooth, at first pale, 
but ripening to a deep yellow, with a red cheek, and marked 
with numerous russet dots, and patches of russet around the eye. 
Stalk three-fourths of an inch long, very thick, planted in a 
slight depression. Calyx small, basin a good deal sunk. Flesh 
white, melting, juicy, and sweet, with a rich and pei fumed fla 
vour. In eating from the last of November to the middle of 
January but chiefly in December. 



THE PEAR. 



485 



Gushing. Man. 

The Gushing is a native of Massachusetts, having originated 
on the aTounds of Goloncl Washington Cashing, of llingham, 




about forty years ago. It is a very sprightly pear, and like 
many of our native varieties, it produces most abundant crops. 
Branches rather slender, diverging, greyish-brown. 

Fruit medium size, often large, obovate, tapering rather ob- 
liquely to the stem. Skin smooth, light greenish-yellow, sprin- 
kled with small grey dots, and occasionally a dull red cheek. 
Stalk an inch long, planted in an abrupt cavity. Calyx rather 
small, set in a basin of moderate size. Flesh white, fine grained, 
buttery, melting, and abounding in a sweety sprightly, perfumed 
juice of fine flavour. A hardy and capital variety for all soils. 
Not high flavour. Middle of September. 

Hanna or Hanners, quite distinct from the above: the young 
wood of Gushing is greyish-brown, while the Hanners is green- 
ish. Fruit similar tD Gushins:. 



486 THE PEAR. 



Dallas. 



Raised by Governor Edwards of New Haven, Conn. Tree np 
right, vigorous, young wood thorny, reddish-brown. 

Fruit medium, oblate, obtuse-pyriforni. Skin yellow, with a 
sunny cheek, thickly sprinkled with crimson and russet dots. 
Stalk large, long, inserted by a slight lip, in a very moderate 
cavity. Calyx open, basin shallow, corrugated. Flesh buttery, 
juicy, with a sweet, rich, pleasant flavour. Ripe October and 
November. 

Dana's No. 19. 

Raised by Francis Dana, of Roxbury, Mass. Fruit large, 
cbovate, swelling out at the base. Stalk of moderate length, in 
serted in a rather slight depression. Skin yellow and thick. 
Flesh white, tender, juicy, half melting, with a pleasant perfum- 
ed flavour. November. (Hov. in Mag.) 

Dana's No. 16. 

Raised by Francis Dana, of Roxbury, Mass. Fruit under 
medium, obovate. Skin yellow russet, with dark russet specks. 
Stem in a very slight depression. Calyx open, in a deep cavity. 
Flesh yellowish-white, juicy, tender, sweet, high flavoured. 
November. (Hov. in Mag.) 

De Bavat. Van Mons. 
Poire de Bavay. 

Tree very vigorous, and productive. Fruit pyriform, rather 
large. Skin yellow, with numerous grey dots. Stalk large, 
slender, curved, inserted in a cavity. Calyx rather large, open, 
basin small. Flesh juicy, melting, with a brisk vinous flavour. 
September, October. 

De Louvain. Van Mons. 
Poire de Louvain. Nois lAnd. Bezy de Louvain. 

Raised by Van Mons in 182Y. Fruit of medium size, obovate, 
inclining to pyriform, and tapering to the stalk. Skin rather 
uneven, clear light yellow, a little marked with russet, and dot- 
ted with brown points, which take a ruddy tinge next the sun. 
Stalk about an inch long, stout, inserted obliquely without de- 
pression, or by the side of a fleshy lip. Calyx placed in a very 
narrow, shallow basin. Flesh white, buttery, and melting, with 
a rich, perfumed, and delicious flavour. Ripens the last of Sep 
tember, and keeps till November. 



THE PEAR. 



487 



Delices de Charles. Van Mons. 

Fiuit medium, pyramidal. Skin yellowisli-green, with mar- 
blings of russet, and russet dots. Stalk strong, curved, inserted 
with scarcely any depression. Calyx small, open, basin broad. 
Flesh white, juicy, melting, flavour rich and vinous, resembling 
Brown Beurre. December. 



^^^y*^^AAj>. 



Ddices cCEdrdenpont of Belgium. 

Deuces d'Hardenpont of Belgium 

Fondante Pariselle of some. 
Tree moderately vigorous, upright, with long, slender shoots 



488 THE PEAR. 

Fruit medium, truncate conic, or pyramidal, angular. Skin 
rough, greenish, covered with small brown dots, becoming yel- 
lowish at maturity. Stalk short and thick, inserted in a suu\ll 
uneven cavity at an inclination. Calyx large, set in a shallow, 
furrowed basin. Flesh white, buttery, juicy, melting, sweet, and 
rich, with a fine aromatic perfume. November, December. 

Delices d'Hardenpont of Angers. 

Tree of moderate growth, productive. 

Fruit medium, roundish, remotely pyriform, sometimes conic. 
Skin greenish, becoming yellowish at maturity, with a warm 
cheek, sprinkled and patched with russet. Stalk short and 
thick, inserted by a ring or lip at an inclination, in a small 
cavity. Calyx small, segments caducous, in a small, uneven 
basin. Flesh whitish, not very fine, nearly melting, juicy, 
sugary, with a pleasant perfume. Octobec, November. 

De Sorlus. Van Mons. 
Bergamotte do Solers. 

Tree c ' fine pyramidal habit. 

Fruit outuse-pyriform. Stem about an inch in length, rather 
stout, planted in a slight depression. Colour light dull green, 
becoming yellow at maturity, with some russet around stem and 
calyx. Flesh white, half melting, middling juicy, flavour pleas- 
ant, but lacks character. November, December. (WildcrV 
Rep.) 

Desir^e Cornelis. Bivort. 

Comelis. 

Tree very vigorous and fertile. Fruit large, pyriform, swelled 
at its centre. Skin bright green, becoming somewhat yellow 
at maturity, spotted and striped with brown, and slightly coloured 
on the sunny side. Flesh white, very fine, melting, and but- 
tery, juicy, sweet, with an agreeable perfume, but not a musk. 
One of the best fruits of its season. August and September. 
(An. Pom.) 

De Toxgres. Durandeau. 
Poire Durandeau. 

Tree very productive, of moderate vigour. Fruit very large, 
conic, pyramidal, strongly bossed on its whole surface. Skin 
screen, bronzed, becoming deep yellow at maturit}^ and is 
entirely shaded with brown russet, and striped with red on 
the sunny side. Flesh white, fine, melting, very juicy, sugary 
vinous, and pleasantly perfumed. It is beautiful and excellent, 
and ripens the middle of October, and keeps till the middle of 
November. (An. Pom.) 



THE PEAK. 



489 



Deux Sceurs. Esperen. 

A fine tree, very productive. Fruit large, elongatr^d, pyri- 
form. Skin green, spotted with dark brown. Flesh fine yel- 
lowish green, buttery, juicy, very sugary, with a decided flavour 
of almonds. November. (Al. Pom.) 

DuNDAS. Van Mons. Man. in Hov. Mag. 



Elliott Dundas. Bouvier. 
Rousselet Jamin. Bouvier. 



A Belgian vari- 
ety, sent to this 
country by Van 
Mons, in 1834. 

Fruit medium size, 
obovate, inclining 
to turbinate. Skin 
clear yellow, sprin- 
kled with green- 
ish black dots, and 
heightened by a 
very brilliant red 
cheek. Stalk dark 
brown, an inch long, 
stout, inserted with- 
out depression. Ca- 
lyx small, placed at 
the bottom of a 
deep round basin. 
Flesh yellowish- 
white, half buttery, 
melting, with a 
rich perfumed juice. 
First of October, 
and keeps some 
time. 




Dundas, 



DiCKERMAN. 
Pardee's No. 2. 

Raised by S. D. Pardee, New Haven, Conn., from whom we 
received specimens. Tree vigorous and productive, young wood 
maroon. 

Fruit medium, roundish, oblate. Skin yellowish, thickly 
covered with minute dots. Stalk curved, fleshy at its insertion, 
In a moderate cavitv. Calyx nearly closed, segments persistent, 

21* ' 



490 THE PEAR. 

a 

basin broad and uneven. Flesh wliitish, buttery, juicy, melting, 
with a rich, vinous flavour, perfumed. Ripe from the middle 
of September to the middle of October. 

DiLLER. 

Tree of slow growth, young wood yellow, sometimes can- 
kers. 

Fruit below medium, nearly globular. Skin yellowish, 
sprinkled with russet. Stalk long, inserted in a very slight 
cavity, by a fleshy ring. Calyx closed, set in a rather broad, 
shallow basin. Flesh whitish, coarse, and granular, juicy, but- 
tery, melting, with a very sweet, perfumed flavour. Ripe last 
of August and first of September. 

Dow. 

Raised by Dr. Eli Ives, New Haven, Conn. Tree upright, 
vigorous, productive. 

Fruit rather above medium, obovate, acutely pyriform, some- 
times turbinate. Skin rough, yellowish green, sprinkled with 
russet dots, and a few small patches of russet. Stalk long, 
inserted at an inclination in a very slight cavity. Calyx large, 
open, set in a very small basin. Flesh white, buttery, juicy, 
melting, with a good vinous flavour, sometimes slightly astrin- 
gent. September, October. 

Doyenne Robin of Langelier. 

Beurre Robin. 

Tree vigorous, yellowish-brown shoots. Fruit medium, round- 
ish, very much depressed at top and bottom; angular and 
irregular. Skin greenish yellow, thickly sprinkled with russet 
and grey dots. Stalk, long, stout, inserted in a broad deep 
cavity. Calyx closed, set in a wide, open, irregular basin. 
Flesh whitish, rather coarse, juicy, melting, somewhat granular, 
with a rather rich vinous perfumed flavour. September. 

Doyen Dillen. Van Mons. 

Deacon Dillen. 

Tree vigorous and productive. Fruit rather large, oblong, 
pyriform, or oblongated conic. Skin fine yellow, inclining to 
russet, thickly sprinkled with russet specks. Stalk short, thick, 
and fleshy, strongly fixed without any depression. Calyx small, 
rarely open, basin of moderate depth. Flesh juicy, buttery, 
sweet and rich. October, November. 



THE PEAR. 



49] 




Doyen DiUen. 



DOTENKE GOUBAULT. 

Of slow growth, and rather slender branches. Fruit medium, 
occasionally large, obovate, acutc-pyriform. Stalk short, and 
thick. Calyx small, deeply sunk. Colour, dull pale yellow, 
with a few traces of russet, particularly around stem, and caljrx. 
Flesh melting, and juicy. Flavour rich, sweet, aromatic Ripe 
December to February. (Wilder in Hort.) 



492 



THE PEAR. 




Doyenne Defais. 

Doyenne Defais. 

Tree moderately vigorous, productive. Fruit ryedium, trm 
cate, conic, or very obtuse-pyriform. Skin Avaxcn yellow, Avith 
a bright crimson cheek. Stalk rather long, curved, inserted in 
a deep, abrupt, uneven cavity. Calyx open, segments persistent, 
basin lai'gc and open. Flesh white, juicy, buttery, melting. 
Flavour sweet, rich, and delightfully perfumed. October, No- 
vember. 



Doyenne Downing. Leroy. 

Raised by Andre Leroy, and dedicated to the late A. J. Down- 
ing. Tree moderately vigorous. Fruit medium, obtuse pyriforra, 
inclining to turbinate, ski u greenish-yellow, sprinkled and netted 
with russet, very slightly sha'dod with crimson, and thickly (-ov- 
ered with russet dots. Flesh fine, buttery, juicy, melting, with a 
Bweet, vinous, rich, perfumed flavour, somewhat aromatic. Oct; 



THE TEAR. 49i 



DocTE'jR Lentier. Grcgoire. 

Tree s -jorous and productive. Fruit medium, pjriform. 
Skin brignt green, becoming slightly yellow at maturity. Flesh 
fine, melting, buttery, juice abundant, sugary, and deliciously 
perfumed. Mature at the end of October and November. 
(An. Pom.) 

DocTEUR BouviER. Van Mons. 

A vigorous tree, forming a beautiful pyramid, very productive. 

Fruit medium, elongated, truncate, conic, inclining to ])yn- 
form, or remotely so. Skin greenish, becoming slightly yellow 
at matuiity, sprinkled, shaded, and dotted with russet, some- 
times slightly crimson and fawn in the sun. Flesh a little 
coarse, juicy, melting, with a brisk, vinous, slightly perfumed 
flavour. December to February. 

DocTEUR Capron. Bivort. 

A new pear of good promise, it has a tliick skin of greenish 
yellow colour, covered with blotches of russet red in the sun, and 
russet specks. Calyx closed. Flesh yellowish Avhite, melting, 
of a pleasant, rather spirited flavour. October, November. 
(IIov. Mag.) 

Dr. Trousseau. Bivort. 

A seedling of Alex. Bivort. Fruit large, pyriform. Skin 
green, spotted with red, and sprinkled vf\th. grey dots. Stalk 
strong and woody. Flesh firm, white, melting, buttery, with an 
abundance of perfumed sugary juice. Ripe, November, Decem- 
ber. (An. Pom.) 

DucHEssE d'Orleans. Thomp. Ken. 

Beurr6 St. Nicholas. St. Nicholas. 

Fruit rather above medium, obovate, including to pyriform, 
largest near the centre. Skin yellowish-green, sometimes a 
sunny cheek, with brown do<^s. Stalk long, pretty large, curved, 
inserted by a fleshy protuberance. Calyx nearly closed, set in 
a shallow uneven basin. Flesh juicy, melting, slightly aromatic, 
with a very good flavour. September. 

Duchesse de Berry d'et^. 

Fruit small, oblate, obscurely pyriform. Skin yellow, shaded 
with light red. Stalk short, inserted in a small cavity. Calyx 



494 



THE PEAR. 



partially open, set in a broad shallow basin. Flesh juicy, niftlt 
ing, with a good vinous flavour. Ripens last of August. 

DucHESSE DE Brabant. Durieux. 

Tree very vigorous. Fruit of good size, turbinate, pyriform, 
sometimes elongated. Skin rough, bright green, becoming mo- 
derately yellow at ripening, much shaded with bright russet. 
Flesh Avhitish yellow, fine, melting, juice abundant, sugary, vi- 
nous, finely perfumed. Fruit of the first quality, ripening at the 
end of October. (An. Pom.) 

DucHEssE d'Angouleme. Lind. Thomp. 

Beurre Soule. 

A magnificent large dessert pear, sometimes weighing a 
pound and a quarter, named in honour of the Duchess of An- 
gouleme, and said to be a natural seedling, found in a forest 
hedge, near Angers. When in perfection, it is a most delicious 
fi'uit of the highest quality. We are compelled to add, however, 
that the quality of the fruit is a little uncertain on young stand- 
ard trees. On the quince, to which this sort seems well adapt- 
ed, it is always fine. The tree is a strong grower, the shoots 
upright, light yellowish-brown, and it is deserving trial in all 
warm dry soils. 

Fruit very large, oblong-obovate, with an uneven, somewhat 
knobby surface. Skin dull greenish-yellow, a good deal streak- 
ed and spotted with russet. Stalk one to two inches long, very 
stout, bent, deeply planted in an irregular cavity. Calyx set in 
a somewhat knobby basin. Flesh white, buttery, and very jui- 
cy, with a rich and very excellent flavour. October. 

Dec DE Brabant. 

Desirde Van Mons. Beurre Charneuse 

Fondante des Charneuse. Waterloo. 

Miel d'Waterloo. Belle Excellente. 
Jamin. 

Tree hardy, vigorous, productive, and equally suited with 
light or tenacious soil. 

Fruit largft, oval, pyriform, tapering from centre to base and 
apex, angular. Skin greenish, shaded with crimson on the sun- 
ny side, and thickly sprinkled with greenish dots Stalk long, 
curved, and twisted, somewhat fleshy at its insertion, in a very 
small cavity. Calyx large and open, segments persistent, in an 
irregular ribbed basin. Flesh whitish green, very juicy, buttery 
melting, with a refreshing vinous flavour. October, No vena 
ber. 



THE PEAR. 



♦95 




Due de Brabant. 



DuMORTiER. Thomp. Nois, 
A very excellent little Belgian pear, often remarkably high 
flavoured. Fruit nearly of medium size, obovate. Skin dull 
yellow marked with russet patches and dots. Stalk nearly two 
inches long, slender, planted without depression. Calyx small, 
open, set in a slight basin. Flesh greenish-white, juicy, melting, 
exceedingly sugary and rich, with a highly perfumed aromatic 
fljivour. It keeps but a short time. September. 

DuPUY Charles. Berkmans. 
Tree vigorous and fertile, forms a pyramid. 



436 THE PEAR. 

Fruit medium, pyriform. Skin rough, becomes yellow al 
maturity, and chietiy covered with fawn russet. Flesh whitish- 
green, melting, jnicy, very sugary. An excellent fruit ripening 
the end of November. (Al. Pom.) 

Elizabeth, Manning's. Man. in H. M. 
Van Mons. No. 154. 

Manning's Elizabeth, a seedling of Dr. Van Mons', named by 
Mr. Manning, is a very sweet and sprightly pear, with a peculiar 
flavour. 

A beautiful dessert fruit, productive, growth moderate, shoots 
reddish, and sprinkled with red and brown dots. Fruit below 
medium size, obovate, shaped like the Julienne, or a small White 
Doyenne. Skin smooth, bright yellow, with a lively red cheek. 
Stalk one inch long, set in a shallow, round cavity. Calyx open, 
set in a broad shallow basin. Flesh white, juicy, and very 
melting, with a saccharine, but very sprightly, perfumed flavour 
Last of August. 

Elizabeth, Edwards'. Wilder. Mss. 

Edwards' Elizabeth is a seedling, raised by Ex-Governor Ed- 
wards, of New Haven, Conn. 

Fruit of medium size, often large, obtuse-pyriform, angular, 
and oblique at the base, the stalk frequently planted in a fleshy 
protuberance, like a fold. Skin smooth, yellowish-gi-een, very 
fine, and of a peculiar waxen appearance. Flesh, white, buttery 
slightly sub-acid and good. October. 

Emile d'Heyst. Esperen. 

This fruit was dedicated by Major Esperen to the son of his 
friend L. E. Berckmans of New Jersey. 

A Belgian fi-uit. Tree of moderate vigour. A healthy and 
good grower, but straggling and not easily brought to a pyra- 
midal form. It seems well suited to this climate and grows well 
on quince. Young wood fawn or light-brown, rather slender. 
Fruit large or above medium size, long calebasse form. Colour 
light-green, washed aixl waved with fawn and russet, becomes 
bright yellow at the time of maturity. Stem variable but rather 
long, sometimes fleshy, inserted in an nneven cavity. Calyx 
small, set in a deep narrow basin, surrounded by uneven pro- 
tuberances. Flesh buttery, melting, very juicy, exceedingly fine, 
sugary and well perfumed. Ripening well through November, 
I L. E. Berckmans, Ms.) 



THE PEAR. 



497 




Emile iVHeyst. 



Emily Bivort. 

Dedicated by Bonvier to the daughter of the distinguishec 
Belgian Pomologist A. Bivort. 

Tree of slow growth, but very hardy, with reddish or light 
brown, upright, stout, short shoots. 

Fruit medium, oblate, inclining to conic, very much depressed. 
Skin deep orange-yelloAv, much covered with russet. Stalk 
short and fleshy, inserted in a I'ather deep cavity, surrounded by 
protuberances. Calyx small, set in a deep well formed basin. 
Flesh yellowish, buttery, melting, abounding in rich sugary 
vinous juice, with a pecuhar flavour, somewhat resembling 



*08 THE PEAR. 

quince. Ripens October, November, and keeps well (L. R 
Berckmans, Ms.) 




Emily Bivort. 

EsPERiNE. Van Mods. 
Beurre Sprin. 

Tree upriglit, vigorous, very productive. . 

Fruit medium, obovatc, inclining to pyriform. Skin yello'vf 
with numerous broAvn dots and sometimes patches of russet. 
Stalk long, inclined, inserted by a lip in a slight depression. 
Calyx open, in a rather small shallow basin. Flesh white, 
juicy, melting, with a pleasant perfumed flavour. Core small, 
September and October. 

FiGUE DE Naples. Thomp. 

Comtesse de Frenol. Beurre Bronzee. 

De Vigne Pelone. Fig Pear of Naples. Man. 

A very good, late autumn pear, but inferior to several others. 
It grows vigorously and bears well. A cooking fruit. 

Fruit of rather large size, oblong-obovate. Skin nearly 
covered with brown, and tinged with red next the sun. Flesh 
buttery, melting, and agreeable. November. 

FiGUE d'Alenqon. Thomp. 

Yerte longue de la Mayenne. Figue d'Hiver. 

This corresponds with Verte longue of Angers and probably 
may prove synonymous with it. 



THE FBAR. 199 



FoNDANTE DE Malines. Esperen. 

Tree vigorous, but of moderate productiveness. 

Fruit medium, roundish, turbinate, inclining to pyrifonu 
Stalk stout, long, and curved, inserted in a small uneven depres- 
sion, surrounded by russet. Calyx small, closed, set in a mo- 
derate uneven basin. Skin greenish, netted with russet, with a 
sunny cheek, becoming golden-yellow at maturity. Flesli fine, 
melting, juicy, sweet, slightly perfumed. October, November. 

FoNDANTE DE NoEL. EspercD. Al. Pom. 
Belle de NoeL Belle apres Noel 

Tree vigorous and a good bearer, young wood fawn colonr. 

Fruit medium, turbinate, or depressed pyriform. Skin yellow, 
often with a warm cheek, sprinkled with russet. Stalk long, 
stout, and curved, inserted by a fleshy ring or lip at a great 
inclination. Calyx firmly closed, set in a broad shallow irre- 
gular basin. Flesh juicy, with a sweet perfumed flavour. De- 
cember, January. 

FoNDANTE Yan Mons. Thomp. 

An excellent melting pear, raised by Dr. Van Mons, and first 
introduced by Mr. Manning. It bears abundantly. 

Fruit nearly of medium size, roundish, a little depressed. 
Skin pale yellow. Stalk stout, an inch and a half long, planted 
in a rather deep cavity. Calyx set in a pretty deep basin. 
Flesh white, juicy, melting, sweet, and of very agreeable flavour. 
First of November. 

FoNDANTE Agreeable. 

Fruit medium, roundish, obovate. Colour dull yellowish- 
green, slightly russeted. Stalk planted at an inclination, and 
fleshy at its junction with the fruit. Flesh juicy and melting. 
Flavour very pleasant and refreshing, with a delicate aroma. 
Ripe last of August. (Wilder in Elort.) 

Fondante dtj Comice, of Angers. Thomp. Cornice, H. A, 

Fruit large, pyramidal, truncate-pyriform. Skin yellow, with 
a Avarm cheek, inclining to russet, with russet dots. Stalk long 
and curved, inserted in a depi'cssion. Calyx small, closed, set in 
d, rather deep, open basin. Flesh juicy, buttery, with a rich, 
sugary, vinous flavour. October, November. 



500 THE PEAR. 



FoNDANTE DES Pres. Van MoTis. 

A seedling of Van Mons'. Fruit medium, turbinate, inclining 
to piriform. Stem of middling length, inserted in a corrugated 
cavity. Skin lemon yellow at maturity, with a few traces of 
russet, and a little red next the sun. Flesh white, melting, 
juicy. Flavour sweet and agreeable, with considerable aroma 
October. (Wilder's Kept.) 

FoRELLE. Thomp. P. Mag. Lind. 

Forellen-birne. Poire Truite. Trout Pear. 
Corail. Petit CoraiL 

This exquisitely beautiful German pear — called in that lan- 
guage Forellen-birne, i. e., trout pear, from its finely speckled 
appearance, is one of the most attractive dessert fruits. It 
requires a warm soil and exposure, and well deserves to be 
trained as an espalier. Young shoots long, with few and dark 
coloured branches. 

Fruit oblong-ovate, inclining to pyriform. Skin smooth, at 
first green, but when fully ripe, lemon yellow, washed with rich 
deep red on the sunny side, where it is marked with large, 
margined, crimson specks. Stalk about an inch long, rather 
slender, slightly curved, rather obli(]uely planted, in a shallow, 
uneven cavity. Calyx rather small, basin abruptly sunk. Flesh 
white, fine grained, butter)^ melting, with rich, slightly vinous 
iuice. Beginning of November, and may be kept, with care, till 
Christmas. 

Flextr de Neige. Van Mons. 

Snow Flower. 

Fruit medium or above, tapering by a mamelon protuberance 
to its junction with the stem which meets it by a fleshy enlarge- 
ment. Calyx small, partially closed, in a small, shallow basin. 
Surface very uneven. Colour yellowish green, mottled with 
thin russet. Flesh somewhat granular and coarse, but sweet and 
high flavoured. Ripens middle of October. 

Florimond Parent. Bivort. 

One of Van Mons' seedlings. Tree of moderate vigour and 
fertility. 

Fruit very large, pyramidal, swelled towards its centre. Skin 
gi-een, pointed and striped with brown russet; becomes deep 
yellow at maturity. Flesh coarse, melting, juicy, sugary, and 
agreeably perfumed. Ripe at the end of September. (Al. Pom.) 



THE PEAR. 



501 



Fulton. Man. Ken. 

This American 
pear is a native of 
Maine, and is a 
seedling from the 
farm of INIrs. Ful- 
ton, of Topsliam, 
in that state. It 
is very hardy, and 
Ijears everyyear ab- 
undantly. Young 
shoots rather slen- 
der, and reddish- 
brown. 

Fruitbelowmedi- 
lun size, roundish, 
flattened. Skin, at 
first, entirely gray- 
russet in colour, but 
at maturity of a 
dark cinnamon rus- 
set. Stalk one to 
two inches long, 
slender, planted in 
a narrow cavity. 
Calyx with long Falton. 

segments sunk in 

an uneven hollow. Flesh half buttery, moderately juicy, with a 
sprightly, agreeable flavour. Seeds compressed. October and 
November. 

Frankford. 

Origin on the premises of Eli Merkins, near Frankford, Phila- 
delphia. A new fruit, and said to be an acquisition. Size 
medium, roundish, sometimes inclining to pyriform, not unfre 
quently obovate. Skin yellow, containing many russet dots, 
especially towards the crown, and having occasionally a faint 
blush on the part exposed to the sun. Stalk rather short, thick, 
and fleshy at its termination, inserted in a small cavity. Calyx 
medium, open, set in a shallow, moderately wide basin. Flesh 
fine texture and buttery. Flavour exceedingly rich, with a 
delicious aroma. Quality, "best." November. (Int. Kept.) 

Frederika Bremer. Hort. 

Introduced by J. C. Hastings of Clinton, Oneida Co., N. Y. 
Tree vigorous, young wood green. 

Fr'iit above medium, irregularly obtuse, pyriform, sometimes 




402 THE PEAK. 

Bergaraotte shaped. Skin greenish yellow. Stalk rather long 
and stout, inserted in a moderate cavity at an inclination by a 
lip or ring. Calyx small and closed, set in an abrupt basin. 
Flesh whitish, melting, buttery, sweet and vinous, slightly per- 
fumed. October. 

Gansel's Seckel. 

Raised by Mr. Williams, of Pitmaston, England. Giowth 
much like Seckel ; productive. 

Fruit medium or small, oblate, much depressed. Skin yellow, 
rough, and uneven, mostly covered with thin russet. Stalk 
short and stout, inserted in a broad, shallow cavity. Calyx 
closed, set in a broad, deep basin. Flesh coarse, buttery, juicy, 
melting, with a rich aromatic perfumed flavour. November. 

Gansel's Late Bergamotte. 

Raised by Mr. Williams, of Pitmaston, England. Of vigorous 
growth, and a promising late fruit. 

Fruit roundish, oblate. Skin greenish, rough, sprinkled with 
russet. Stalk much enlarged at its insertion in a pretty deep 
cavity. Calyx large, open, basin broad and shallow. Flesh 
juicy, granular, melting, sugary, and rich, highly perfumed with 
musk. December, January. 

General Bosquet. 

Fruit large, pyriform. Skin smooth, green, russet, spotted 
Flesh tender, melting, first rate. Ripening in September 
(Leroy's Cat.) 

General Canrobert. 

Fruit medium size, resembling St. Germain. Skin yellow, 
dotted, and spotted with russet. Flesh delicate, melting, ripen- 
ing in January and February. (Leroy's Cat.) 

General Lamoriciere. Hov. Mag. 

Tree moderately vigorous, very productive. 

Fruit medium, oval, inclining to ovate, remotely pyriform, 
tapering from centre towards base and crown. Skin russet, on 
greenish-yellow ground. Stalk long, curved, fleshy at its inser- 
tion in an inclined depression. Calyx open, its segments pro- 
jecting, basin very small. Flesh fine, juicy, melting, with a very 
rich, brisk, sugary flavour and peculiar perfume. Imperfect speci 
mens, astringent. October. 



THE FEAR. 503 



General Taylor. 

Fruit below medium, turbinate, obscurely-pyriform, broad at 
tlie crown. Skin cinnamon russet, becoming fawn on the 
exposed side. Stalk rather short, cavity very small. Calyx 
partially closed, basin furrowed and not very deep. Flesh yel- 
lowish-white, granular, becoming buttery and melting. Flavour 
as high as the Seckel ; aroma delicious. Maturity November. 
(Ad. Int. Rep.) 

General de Lourmel. 
Fruit medium size, resembling Doyenne. Skin greenish, 
irregularly spotted and dotted with russet. Flesh delicate, juicy, 
meltiug, sugary. Ripening in November (Leroy's Cat.) 

Gerardin. 

Fruit medium, roundish, somewhat irregular. Skin yellow, 
with many spots and patches of rough russet, and a reddish tint 
towards the sun. Flesh coarse, buttery, astringent, granular, 
tolerably good. September. 

Gedeon Paridant. Van Mons. 

Fruit medium, obtuse, pyriform. Skin greenish-yellow, with 
a brownish cheek. Stalk rather long, inserted in a small cavity. 
Calyx open, persistent. Flesh white, juicy, melting, sweet, 
brisk, and excellent. Ripe last of September. 

Glou-morceau. Thomp. Lind. 



Gloux Morceaux, 

Beurre d'Hardenpont, 

Hardenpont d'Hiver, 

Colmar d'Hiver, 

Linden d'Aulomue, 

Beurre d' Aremberg {wrongly) ^ 



Goulu Morccau, 
Rol de Wurtemberg, 
of the Kronprinz Ferdinand, 

French. von Oestn ich, 

Beurre d'Cambron, 
Got Luc de Cambron, 



CT) 



The Glou-morceau is universally admitted to be one cf the 
best of the Flemish winter pears ; and as it is perfectly suited 
to our climate, bearing excellent crops, it should have a place 
in every good garden. It has been confounded with the Beurre 
d' Aremberg, as has already been explained, but is readily dis- 
tinguished from that pear, by its sweeter, more sugary flavour, 
more oval figure, and more slender stalk. The growth of the 
tree is also distinct, having dark olive shoots, spreading and 
declining in habit, with wavy leaves, and makes one of the finest 
pyramids, and succeeds well on the quince. 

Much confusion has existed in reference to this pear; but 
>t is now so well known by the above name, that we retaiu 



604 THE PEAR. 

it, althoiigli Beurre Hardenpont is the true name. It has long 
been and is still known in France as Beurre d'Arembcrg, and 
in England as Beurre Kent. 




Glou-morceau. 

Fruit rather large, varying in form, but usually obtuse-oval 
Skin smooth, thin, pale greenish yellow, marked with small 
green dots, and sometimes with thin patches of greenish-brown. 
Stalk rather slender and straight, an inch or more long, planted 
in a small, regular cavity. Calyx usually with open divisions, 
set in a moderately deep basin. Flesh white, fine grained, and 
smooth in texture, buttery, very melting, with a rich, sugary 
flavour, with no admixture of acid. Sometimes astringent in 
heavy soils. December. 



THE PEAR. 505 



Grand Soleil. Esperen. 

Tree vigorous. Fruit variable in its form, generally turbinate- 
pyriform, of moderate size. Skin golden-yellow at maturity, and 
covered with russet fawn. Flesh half fine, half melting, juicy, 
sugary, vinous, perfectly perfumed. Ripe November, Decem- 
ber. • 
Graslin. Thomp. 

Tree vigorous, young wood greenish olive, very productive. 

Fruit large, oval, obtuse, pyriform, its greatest diameter near 
the centre, from which it tapers to calyx and stem. Skin thick, 
green, and slightly sprinkled with russet. Stalk long, thick at 
its juncture with the fruit, inserted in a slight depression. 
Calyx open, segments stiff, basin abrupt and furrowed. Flesh 
whitish, coarse, a little granular, buttery, juicy, melting, with a 
fine rich vinous flavour. October, November. 

Groom's Princess Royal. Thomp 

A. new English fruit, raised by Mr. Groom, the famous tulip 
grower. 

Fruit of medium size, roundish. Skin greenish-brown, with 
a tinge of brownish red, and some russet tracings. Stalk short 
and thick, set in a very trifling depression. Calyx small, open, 
set in a shallow basin. Flesh buttery, melting, a little gritty 
near the core, but sweet and high flavoured. January and 
February. 

Grosse Marie. Van Mons. 

Fruit medium, oblate-pyriform. Skin yellow, covered with 
cinnamon russet. Stalk inserted without depression. Calyx 
partially closed. Flesh juicy, tender, with a rich, perfumed 
flavour resembling Brown Beurre. October. 

Gros Rousselet d'Aout. Van Mons. 

Tree vigorous, of pyramidal fonn, very productive. 

Fruit medium, pyriform. Skin green, becoming golden-yel- 
low at maturity, shaded with russet and spotted with fawn. 
Flesh whitish, fine, melting, very juicy, sugary, vinous, deli- 
ciously perfumed. Ripens in August. (Al. Pom.) 

Hacon's Incomparable. Lind. Tliomp. 

Downham Seedling. 

An English fruit, raised by Mr. Hacon, of Downham Market, 
Norfolk. It is a hardy, productive tree, with ratlinr depending 



506 THK PEAR. 

branches. Young shoots rather slender, diverging, oliTe- 
coloured. 

Fruit rather large, roundish, inclining to turbinate. Skin 
slightly rough, pale, and dull yellowish-green, mixed with pale 
brown, sprinkled with numerous greenish-russet dots, and russet 
streaks. Flesh white, buttery, melting, with a rich vinoua 
flavour. October and November. 

Haddington. 

Raised by J. B. Smith, Philadelphia. 

Fruit above medium, obovate, or pyriform. Colour greenish- 
yellow, with a brownish cheek. Stalk slender, inserted in a 
small cavity. Calyx small, in a round, shallow basin. Flesh 
yellow, crisp, juicy, with an aromatic flavour. January till 
April. (Brinckle in Hort.) 

Hegerman. 

Originated at North Hempstead, Long Island. Tree of 
vigorous growth, an early bearer. Fruit of medium size, or 
below ; much resembles in form and colour the Buff"um. Flavour 
intermediate between the Seckel and white Doyenne, melting 
and delicious ; must be eaten at precise periods of maturity. 
Ripens about the middle of September. (Wm. R. Prince.) 

Hanover. 

From Hanover Furnace, New Jersey. 

Fruit below medium, roundish- obovate. Skin green, with 
dull green russet markings, and a brown cheek. Stalk medium, 
cavity shallow and angular. Calyx open, in an irregular basin. 
Flesh greenish-yellow, exceedingly melting and juicy. Flavour 
pleasant. Quality " good." Ripe October. (Ad. Int. Rep.) 

Harvard. Man. Ken. 
Boston Eparae. Cambridge Sugar Pear. 

The Harvard produces enormous crops, which is of fair qua- 
lity. Tlie tree is remarkably hardy and vigorous, with upright 
shoots forming a fine head. It originated at Cambridge, Mass. 

Fruit rather large, oblong-pyriform. Skin russety olive-yel- 
low, with a brownish-red cheek. Stalk rather stout, inserted 
rather obliquely on the narrow summit or on a small cavity. 
Calyx set in a narrow basin. Flesh white, tender, juicy, and 
melting, of excellent flavour, but liable, if not picked early, to 
rot at the core. Beginning of September. 

H awe's Winter. 
Origin, King and Queen Counties, Va., on th ■ farm of the 



THE PEAK. 60V 

Hawe's family. Tree vigorous and productive. Fruit large, 
roundish, slightly flattened. Colour at maturity dull yellow, 
with russet spots. Flesh a little coarse, very juicy, rich, sweety 
vinous. November to January. (H. R. Roby, Ms.) 

Heath COT. Man. 
Gore's Heathcot. Ken. 

The Heathcot originated on the farm of Governor Gore, in 
Waltham, Mass., by Mr. Heathcot, then a tenant ; the original 
tree came into bearing in 1 824. Young shoots upright, reddish- 
brown. * 

Fruit of medium size, regularly obovate. Skin pale greenish- 
yellow, with a very few dots, and a few russet streaks. Stalk 
an inch long, planted in a very small cavity. Calyx closed, and 
set in a rather narrow and shallow basin. Flesh white, buttery, 
and melting, moderately juicy, with an agreeable, vinous flavour 
Middle and last of September. 

Henkel. 

One of Van Mons' seedlings, growth vigorous, upright, young 
wood, dull brown. 

Fruit medium, obovate, uneven. Skin lemon-yellow, some- 
what patched with cinnamon russet, specked with dull green. 
Stalk long, inserted in a small cavity. Calyx open, in a shallow 
uneven basin. Flesh yellowish, rather coarse, melting, and 
juicy. Flavour sprightly vinous, perfumed, and excellent. Octo- 
ber. (PIov. Mag.) 

Henry the Fourth. Lind. 

Henri Quatre. ITwmp. Jaquin. 
Favori Musque du Conseiller. Van Mons. Beurr6 Ananas. 
Poire Ananaa. 

This little pear, perhaps not very attractive in appearance, 
being small, and of a dull colour, is one of our greatest favour- 
ites as a desert fruit. It always bears well — often too abun- 
dantly. Young shoots diverging, yellowish-brown. 

Fruit below medium size, roundish-pyriform. Skin palt? 
greenish-yellow, dotted with small grey specks. Stalk rather 
more than an inch long, slender, bent, and obliquely planted on 
a slightly flattened prominence, or under a swollen lip. Galyx 
small, placed in a shallow abrupt basin. Flesh whitish, not verv 
fine grained, but unusually juicy and melting, with a rich, deli- 
cately perfumed flavour. It should always be ripened in the 
house. Early in September. 



608 



THE PSAR. 




Henry iJie Fourth. 

Henrietta. Bouvier. 

A beautiful tree of Belgian origin. Fniit small or mediunoi 
turbinate. Skin rough, almost entirely covered with russet 
Flesh white, half fine, melting, abounding in juice, sugary, 
agreeably perfumed. A very good fruit, ripening in Novem- 
ber. (Al. Pom.) 



Henri Bivort. Bivort. 

Tree pyramidal. Fruit large, form of Doyenne. Skin smooth, 
green, strongly shaded with brown, becomes somewhat yellow 
at maturity. Flesh Avhitish yellow, very melting, half butterv, 
juicy, sweet, and deliciously perfumed. Ripe middle of Sep- 
tember. Very good in Belgium, not proved here. (Al. Pom.) 

HOSENSHENCK. 



Sheuk's. 
Watermelon. 



Smokehouse. 
Butter Pear. 



Origin, farm of John Shenck. Weaver Township, Pa. Tree 
vigorous and productive. Fruit variable, subject to be knotty, 
and imperfect unless well grown. 

Fruit of medium size, roundish-oblate. Skin light vellowish- 



THE PEAR. fi09 

green, rarely with a blush. Stalk about an inch long, rathei 
stout, inserted without much depression, sometimes by a lip. 
Calyx large, basin deep. Flesh rather coaree, tender, juicy 
melting, with a pleasant flavour. Ripens the last of August. 

Henrietta. 

Raised by Gov. Edward, of New Haven, Conn. Tree a free 
grower, of upright form, a good bearer, young wood reddish- 
brown. 

Fruit medium, obovate, inclining to pyriform. Skin yellow, 
with a dull crimson cheek covered with minute grey dots. 
Stalk rather long, cur\^ed, cavity small and abrupt. Calyx 
closed, segments long, basin shallow and corrugated. Flesh 
whitish, juicy, melting, sugary, vinous, and rich ; slightly aro- 
matic. Ripe middle of September; does not keep long after it 
is ripe. 

Hericart. 

A second-rate Belgian pear, with a pleasant, perfumed juice, 

ripening early in Autumn. 

Fruit of medium size, obovate, often rather oblong and irregu- 
lar. Skin yellow and russety. Stalk an inch or more long, 
rather slender, set in a small cavity. Calyx set in a shallow 
basin. Flesh white, fine grained, buttery, not rich, but with a 
delicate, peculiar aroma, gi'itty and slightly astringent. The 
fruit ripens the last of September. 

Hericart de Thurt. Van Mons. 

Raised by Van Mons, A good grower, of peculiar habits 
and appearance, rather pyramidal, but with diverging crooked 
limbs of a deep brown or purple hue. Not an early nor a very 
profuse bearer. 

Fruit pyramidal, turbinate. Skin rather rough, with a 
decided cinnamon color. Stalk long, and curved, inserted in a 
small abrupt cavity. C.'dyx closed, deeply sunk, basin uneven. 
Flesh yellowish, compact, buttery, sufficiently juicy, with a pecu- 
liar rich flavour. January and February. (L. E. Berckman's 
Ms.) 

Hovet. 

Raised by Andre Leroy, and dedicated to C. M. Hove3r. 
Fruit medium size, pyrifoi-m, regular; resembles the Beurre 
capiamont. Skin fair, smooth, yellow, speckled and dotted 
around the eye, the calyx at outside. Stem about an inch long 
obliquely inserted. Flesh yellow, melting, juicy, sugary, per- 
<Timed, and vinoi-s. I'Leroy's Cat.) 



THK FBAR. 




EbweU Pear. 

Howell. 

Raised by Thomas Howell, of New Haven, Conn., and gives 
promise of being a valuable variety. 

Tree an upright and free grower, young shoots daik marooD, 
an early and profuse bearer. Fruit rather large, oval, or obtuse 
pyriform. Skin light waxen-yellow, often with a finely shaded 
cheek, thickly sprinkled with minute russet dots, and some rus- 
set patches. Stem long and stout, fleshy at its insertion in a 
moderate uneven cavity. Calyx open, basin shallow. Flesh 
Avhite, rather coarse and granular, with a rich, perfumed, aro- 
matic flavour. When in perfection, best, but variable. Ripe 
from middle of September to middle of October. 



THE PEAR. 



51 i 




Huntington Pear. 

Huntington. 

Origin New Rochelle, and brought to our notice by T. R. 
Carpenter. It was found in the woods a few years since by Mr. 
Huntington, and now stands in his grounds. Tree vigorous, 
forming a pyramid, an early and profuse bearer. 

Fruit nearly medium in size, roundish, obconic, truncate, some- 
times oblate. Skin rough-yellow, often shaded with crimson, 
thickly covered with grey and crimson dots, and russet patches. 
Stalk medium or long, nearly straight, cavity broad and uneven. 
Calyx open, segments stiff, basin broad and open. Flesh white, 
very juicy, melting, buttery, with a very sweet, vinous flavour, 
delicately perfumed. A very delightful pear, of the highest 
promise. Ripe middle of September, and continues in use three 
or four weeks. 

Inconnue Van Mons. Thomp. 

Tree vigorous, upright, very productive. Fruit medium, 
3onic, obscurely-pyriform. Skin rough, green, becoming yel- 



512 THE PEAR. 

lowish, sprinkled with russet. Stalk rather long, curved, insert- 
ed in a slight cavity, at an inclination. Calyx open, basin sniall^ 
uneven. Flesh coarse, juicy, melting, sweet, and rich. Jiecem- 
ber to February. 

Ives' Seedling. 

Raised by Dr. Eli Ives, New Haven, Conn. Fruit nearly 
medium, somewhat globular. Skin greenish-yellow, shaded 
with crimson. Stalk short and thick. Calyx small, nearly 
closed, basin shallow, and irregular. 

Flesh whitish, coarse and granular, juicy, melting, with a 
refreshing sugary flavour well perfumed. Ripe about the first 
of September. 

Ives' Pear. 

Raised by Dr. Eli Ives, New Haven, Conn. Tree vigorous 
and very productive. Fruit small, irregularly turbinate, inclin- 
ed. Skin greenish, with a brownish-red cheek. Stalk long, in- 
serted by a fleshy ring or lip. Calyx open, basin very small. 

Flesh juicy, melting, sugary, and good. Ripens first of Sep- 
tember. 

IvEs' Bergamotte. 

Raised by Dr. Eli Ives, New Haven, Conn. Tree closely re- 
sembles the Seckel, and is very productive. Fruit medium or 
small, Bergamot-sbape, protuberant at calyx. Skin greenish- 
yellow, with sliglit traces of russet. Stalk short and thick, in- 
serted by a ring or lip. Flesh rather coarse, buttery, melting, 
juicy, with a Gansel's Bergatnot flavour. Ripens first of Sep- 
tember. 

Ives' Virgalieu. 

Raised by Dr. Eli Ives, of New Haven. Fruit below me- 
dium, pyriform, broad at calyx. Skin greenish, shaded with 
dull crimson. Stalk inserted by a lip. Calyx open, basin shal- 
low and irregular. Flesh whitish, rather coarse and granular, 
buttery, juicy, and melting, with a sweet, rich, refreshing vinous 
flavour. October. 

Jackson. 
Origin New Hampshire. Tree vigorous and productive. 
Fruit medium, oblate, short pyriform or turbinate. Skin green- 
ish-yellow, somewhat russeted. Stalk long and curved, fleshy 
at its junction, inserted in a slight cavity. Calyx small and 
open, set in a rather deep abrupt basin. Flesh white and juicy, 
flavour brisk and vinous. Ripens the last of September. 

Jalousie de Fontenay Vendee. Man in H. M. 
This excellent French pear, was imported from Vilmorin, of 



TnE PEAR. 



513 



Paris. It is greatly superior in flavour to tlie old Jalousia 
Young shoots upright, long, brownish-yellow. 

Fruit of medium size, turbinate, or obtuse-pyriform. Skin 
dnll-ycllow and green, considerably marked with russet patches 
and dots, and tinged with a red cheek. Stalk about an inch 
long, set obliquely, "without depression on an obtuse point. Ca- 
lyx with closed and stiff segments, set in a shallow, round basin, 
Fhsh white, buttery, melting, with a rich flavoured juice. Firsl 
of October. 




Jaminette. 
Jaminette. Thomp. 



Sabine. 
D'Austrasie. 
Beurre d'Austrasie. 
Wilhelmine. 



Nois. and 

the Freeh 

gardens. 



Josephii.e. 
Colmar Jaminette. 



Raised by M. Jaminette of Metz, very productive, and in &• 
vourable seasons an excellent winter fruit. 

22* 



614 THE PEAR. 

Fruit of medium or large size, varying in form, but mostly 
ohovate, a good deal narrowed at the stalk. Skin clear green, 
paler at maturity, considerably marked with russety brown, 
especially near the stalk, and sprinkled with numerous brown 
dots. Stalk scarcely an inch long, rather thick, and obliquely 
planted, without any depression. Calyx open and firm, set in a 
basin of moderate depth. Flesh white, a little gritty near the 
core, but very juicy and buttery, with a sugary, aromatic-almond 
'flavour. November to January, 

Jargonelle, (of the English). Thomp. Lind. P. Mag. 

Epargne. 0. Duh. Poit. Pom. Man. 

Grosse Cuisse Madame. "j 

Beau Present. e FrauenschenkeL 



Poire de tables des princes. 1 Ey„„g^ Keal Jargonelle. 

Saint Sampson. ' aardens Sweet Summer. 

Saint Lambert. ^ 

Belle Verge. 

This fruit, the true Jargonelle pear, was for a long time con- 
sidered the finest of Summer pears, and Thompson yet says, 
" the best of its season." We think, that no man will hesitate, 
however, to give the most decided preference to our native sorts, 
the Bloodgood, and Dearborn's Seedling. It is still, however, 
one of the most common fruits in the New York market, partly, 
because it bears abundant crops, and partly, because these supe- 
rior new sorts, have scarcely yet had time to displace it. We 
consider it only a second-rate fruit, and one that quickly decays 
at the core. 

Fruit pretty large, long pyriform, tapering into the stalk. 
Skin greenish-yellow, smooth, with a little brownish colour on 
the sunny side. Stalk nearly two inches long, rather slender, 
curved, obliquely set. Calyx open, with quite long projecting 
segments, and sunk in a small and furrowed basin. The flesh is 
yellowish-white, rather coarse-grained, juicy, with a sprightly 
refreshing flavour. The tree is a strong grower, with a rather 
straggling, pendant habit. Ripens the last of July and first of 
August. 

The common Cuisse Madame of the French authors and 
gardens, is an inferior and smaller variety of Jargonelle, not worth 
sultivating. 

Jargonelle, (of the French.) Thomp. 

Bellissime d'Ete. 0. Duh. Nois. Red Muscadel. Lind. Mill. 

Supreme. ") Sabine d'Ete. 

Bellissime Supreme. [o/D-ench Summer Beauty. Pom. Man. 

Bellissime Jargonelle, j gardens. English Red Cheek. ) of many Am» 

Vermillion d'Ete. J Red Cheek. ) rican gardens 

Cbaimaontelle d'ete. Udal. 

This, which Mr. Tboaipson calls, h\ way of di?linction, the 



THE PEAR. 61; 

Frtnch Jargonelle, because it is most commonly received undei 
that name from France, is a higher coloured and handsomer 
fruit than the English Jargonelle, though much inferior in qua- 
lity, and, in fact, lasts only a day or two in perfection, and is 
often mealy and over-ripe, while the exterior is fair and tempting. 
The tree is of very strong, upright growth. Fruit of medium 
size, obovate in form. Skin shining, light green, becoming 
lemon colour, with a very rich, deep red cheek. Flesh white, 
coarse, breaking, sweet, and soon rots at the core. Ripens the 
last of July and first of August. 

Jean de Witte. Van Mons. 

Fruit medium, oblate, depressed, remotely pyriform, angular, 
and oblique. Skin yellowish-green, dotted, sprinkled, and netted 
with russet, and slightly shaded with fawn or crimson in the 
sun. Flesh white, a little coarse, juicy, melting, with a vinous, 
Bomewhat pecuharly perfumed flavour. November, December. 

Jersey Gratioli. 
Gracioli of Jersey. 

Tree moderately vigorous and productive. 

Fruit medium, oblate, obconic. Skin rough, greenish, covered 
with russet patches and dots. Stalk large, of medium length, 
inserted at an inclination in a very slight cavity. Calyx set in 
a moderately open, uneven basin. Flesh juicy, nearly melting, 
with a brisk, rich, vinous flavour; very little gritty at the core. 
Strongly resembles Gansel's Bcrgamot in appearance and flavour, 
but more delicate. Septenih r, October. 

JoHONNOT. Man. 

Originated in the garden of George S. Johonnot, Esq., of 
Salem, Mass. 

The fruit is of medium size, of a roundish and peculiar 
irregular form. Skin very thin, dull yellowish. Stalk short 
and thick, planted by the side of a swollen protuberance. The 
flesh is melting, buttery, and very good. The tree is not very 
vigorous, but it bears good crops, and is in perfection from the 
middle of September to the middle of October. 

Jones' Seedling. 

Origin Kingsessing, near Philadelphia. 

Fruit medium or below, pyriform, broad at calyx, tapering to 
the stem, which meets it by a fleshy junction. Skin yellow, 
shaded with russet ; bright cinnamon on the sunny side. Calyx 
open, in a broad, shallow, uneven basin. Flesh coarse, granular, 
buttery, sugary, l>i-isk, and vinous. October. 



&u 



THE PEAR. 



Josephine de Malines. Esperen. Al. Pom. 

Tree vigorous and productive, forining a beautiful pyramid. 

Fruit medium, somewhat turbinate, very much flattened 
Skin yellowish, slightly sprinkled with russet, and thickly 
covered with russet dots. Stalk long and fleshy, inserted in a 
moderate cavity, always surrounded by russet. Calyx open, set 
in a broad, shallow basin. Flesh greenish, buttery, juicy 
sugary, and peifumed. November to February. 

Julienne. Coxe. Man. 

A handsome sum- 
mer pear, which so 
much resembles the 
Doyenne or St. Mi- 
chael, as to be called, 
by some, the Summer 
St. Michael. It is a 
beautiful and most 
productive fruit, and 
comes into bearing 
very early. It is often 
of excellent flavour, 
and of the first quali- 
ty ; but, unfortunate- 
ly, it is -varinMo in 
these respects, and 
some seasons it is 
comparatively taste- 
less and insipid. In 
rich, warm, and dry 
soils it is almost al- 
ways fine. It is a pro- 
fitable market fruit, 
and will ahvays com- 
mand a prominent 
place in the orchard. 
The tree is of thrifty upright growth, with light yellowish- 
brown shoots. 

Fruit of small size, but varying in different soils ; obovate, 
regularly formed. Skin very smooth and fair, clear bright 
yellow, on all sides. Stalk light brown, speckled with yellow, 
a little more thon an inch long, pretty stout, inserted in a very 
shallow depression. Calyx open, set in a basin slightly sunk, 
but often a little plaited. Flesh Avliite, rather firm at first, half 
buttery, sweet, and moderately juicy. Ripens all the month of 
A.ugust. Succeeds well at the South. 




Julienne. 



THK PEAR. 



617 



Al. Pom. 

Tree moderately vigoroua> 



Jules Bivort. 

Raised by Alexander Bivort. 
very productive. 

Fruit large, oval, truncate, conic. Skin cinnamon russet on 
yellow ground, thickly sprinkled witli minute grey dots. Stalk 
long, inserted at an inclination in a broad depression. Calyx 
open, set in a small, shallow basin. Flesh firm, juicy, melting, 
with a sugary vinous flavour ; finely perfumed. Oct. Nov. 




KiNGSEssiNG. Brinckle in Hort. 
Leech's Kingsessing. 

Originating in the family burying-ground of Isaac Leech, 
near Philadelphia. Tree upright and of \igorous growth, with 
light yellowish-green shoots. 

Fruit large, obtuse-pyriform, or truncate-conic. Skin green- 
ish-yellow, thickly sprinkled with minute green or grey dots. 
Stalk medium or long, curved, and fleshy at its insertion in a 
broad, vmeven cavity. Calyx closed, set in a shallow, irregular 



618 THE P£AR. 

basin. Flesh whitish, somewhat coarse and granular, juicy 
butterj and melting, with a sweet, rich, perfumed flavout 
September. 

La Herard. Van Mens, 1825. 

Frnit above medium, obovate, obtuse-pyriform. Calyx closed^ 
deeply sunk. Stalk rather stout and long, in a depression. 
Colour pale lemon-yellow, with a brownish-red cheek next the 
sun. Flesh white, melting, juicy ; flavour rich, pleasant sub- 
acid; excellent. Ripens first to middle of October. (Wilder 
in Hort.) 

Las Canas. 
Bon Parent. Bouvier. 

Fruit medium, elongated turbinate, or acute-pyriform, insen- 
sibly joining the fleshy insertion of the stem which is nearly an 
inch long. Skin greenish-yellow, vdth numerous brown dots 
and a few russet patches. Calyx small, open, set in an even, 
russet basin. Flesh white, buttery, juicy, sweet, aromatic, some- 
what astringent. October. 

La Juive. (Esperen.) 

A vigorous pyramidal tree, branches long and bright. 

Fruit medium, turbinate. Skin marbled with brown and 
green, brightly shaded on the sunny side. Stalk long, inserted 
in a small cavity. Calyx irregular, set in a slight basin. Flesh 
half fine, melting, juicy, sugary; pleasantly perfumed; first qua- 
lity. November. (Al. Pom.) 

Laure de Glymes. Bivort. 

A tree of moderate growth, but productive. Fruit medium 
or large, turbinate, oval, pointed towards the stem. Skin very 
rough, light green, but becomes almost entirely covered with 
russet and light orange in the sun. Flesh white, half buttery, 
melting, juicy, sugary, and highly perfumed. Ripe middle of 
September to middle of October. (Al. Pom.) 

Leopold L Bivort. 

Tree of moderate vigour. Fruit large, turbinate, pyriform. 
Skin smooth, green, spotted with brown russet. Flesh whitish- 
yellow, melting, buttery, juicy, sweet, and strongly perfumed. 
Ripens the middle of December, and keeps till January. (AL 
Pom.) 

Le.x le Clerc. Lou vain. 

Tree of moderate growth, very productive. 
Fruit large, pyriform. Skin russet, on greenish-yelluw 
ground. Stalk long and ''urved, inserted in a slight cavity by 



THE PBAR. 519 

a lip. Calyx open, basin shallow. Flesh white, juicy, buttery, 
melting, rich, and exceedingly sugary. October, November. 

Lenawee. 

Origin uncertain, grown at Adrian, Michigan, and introduced 
by Dr. D. K. Undenvood of that place, and description made by 
T. M. Cooley. 

Fruit medium to large, ovatc-pyrifo.im, generally more or less 
one-sided, surface frequently irregular. Skin lemon yellow, 
with small russet specks, and a lively vermilion cheek in the 
sun. Stalk an inch long, curved, inserted without depression, 
sometimes below a fleshy protuberance. Calyx small, set in a 
shallow basin. Flesh yellowish white, tender, buttery, with a 
high and quite peculiar aromatic flavour. Ripens first to middle 
of A ugust. 

Lewis. Man. Ken. Thomp. 

This is an excellent winter pear, originated on the farm of 
Mr. John Lewis, of Roxbury, and was first discribed and brought 
into notice by that veteran and zealous amateur of fruits, Samuel 
Downer, Esq., of Dorchester, near Boston. It bears enormous 
crops; indeed, this is the chief fault of the tree, and the soil 
should therefore be kept rich, or the pears will necessarily be 
small. The fruit has the good quality of adhering closely to 
the tree, is not liable to be blown off" or injured by early frosts, 
and should be allowed to remain on till late in the season. The 
tree grows vigorously, and has long, drooping branches, of dark 
olive colour. 

Fruit scarcely of medium size, obovate. Skin thick, dark 
green in autumn, pale green at maturity, with numerous russety 
specks. Stalk long and slender, inserted nearly even with the 
surface. Calyx large, with white spread divisions, basin almost 
level. Flesh yellowish-white, rather coarse grained, melting, 
juicy and rich in flavour, with a slight spicy perfume. November 
to February. 

LiBERALE. Hov. Mag. 

Fruit rather large, elongated, truncate-pyriform. Skin green- 
ish-yellow, sprinkled with brown or russet dots, and with patches 
of russet. Stem long, curved, inserted in a cavity at an inclina- 
tion. Calyx large and open, basin broad and shallow. Flesh 
juicy, melting, sweet, rich, and peculiarly aromatic. October. 

Lieutenant Poitevin. 

fruit of large size, resembling in colour Glout Morceau. 
Skin yellow, netted and spotted with russet. Flesh white, juicy, 
half melting. Ripe from February to April. (Leroy's Cat.1 



620 THE PEAR. 



LiMON. Van Mons. Man. in H. M. 

No. 10. "Van Mons. Beurre Ilaggerston. 
Bergamotte Louise. 

A fine, spriglitly, Belgian pear, originated by Van Mons, 
Tlie j'oung shoots are long, slender, reddish brown. 

Fruit rather small, obovate. Skin smooth, yellow, with a 

faint red cheek. Stalk an inch and a half long, rather stout, 

set in a moderately depressed, round cavity. Calyx set in a 

rather shallow, round basin. Flesh white, buttery, melting and 

, jnicy, with a sprightly, high flavour. Middle of August. 

Lodge. Ken. 
Smith's Bordenave. 

The Lodge Pear is a native of Pennsylvania, and is under- 
stood to have originated near Philadelphia. It is a very agree- 
able subacid pear, and has so much of the Brown Beurre cha- 
racter, that we suspect it is a seedling of that fine old variety. 

Fruit of medium size, pyriforra, tapering to the stem, and 
one-sided. Skin greenish-brown, the green becoming a little 
paler at maturity, and much covered with patches of dull russet. 
Stalk an inch and a fourth long, obliquely planted at the point 
of the fruit, which is a little swollen there. Flesh whitish, a 
little gritty at the core, which is large, juicy, and melting, with 
a rather rich flavour, relieved by pleasant acid. September and 
October. 

Louis DupoNT. Durieux. 

Tree vigorous and beautifiil, promises to be fertile. 

Fruit sufficiently large, sometimes in the form of Doyenne, 
but ordinarily longer and more turbinate. Skin smooth, dull 
green, passing to yellow at maturity, strongly shaded with fawn 
russet, sometimes striped and marbled. Flesh white, half fine, 
melting, juicy, sweet, and perfumed; a fruit of first quality, 
ripening towards the end of October. (An. Pom.) 

Louise Bonne of Jersey. Thomp. 

Bonne de Longueval. Louise Bonne de Jersey. 

Louise Bonne d'Avranches. Beurre or Bonne Louise d'Araudord. 
William the Fourth. 

Originated in France, near Avranches, succeeds admirably on 
the quince, forming or fine pyramid — not of the first quality, but 
profitable. Tree vigorous, upright, veiy productive ; fruit of 
better quality on the quince than on the pear. 

Fruit large, pyriform, a little one-sided. Skin smooth and 
glossy, pale green in the shade, but overspread with brownish 



THK PEAR. 



521 



red in the sun, and dotted with numerous gray dots. Stalk 
about an inch long, curved, rather obliquely inserted, without 




Louise Bonne of Jersey. 

depression, or with a fleshy, enlarged base. Calyx open, in a 
shallow, uneven basin. Flesh greenish white, very juicy and 
iKclting, with a rich and excellent flavour. September and 
October. [This is very distinct from the old Louise Bonne, a 
green winter fruit, of third quality. 

Madame Millet. 

Fruit very much resembling grey Bcurre as to form and colour, 
and the Urbaniste as to qualities. Flesh Avhite, delicate, fine, 
half melting, sugary and agreeably perfumed, ripening in March 
and April. (Leroy's Cat.) 



§^2 THE PEAR. 



Madame Ducar. Esperen. 

Tree pyramidal, very vigorous, very productive. 

Fruit medium, oval, lightly depressed at base and crown. 
Skin smooth, bright groen, becoming yellow at maturity. Flesh 
white, half fine, very juicy, sugary, and slightly perfumed. 
Ripens the middle of August. (Al. Pom.) Very good in 
Belgium. 

Madame Eliza. Bivort. 

Tree vigorous, wood stout. 

Fruit large, pyriform. Skin smooth, bright green, and be- 
comes almost yellow at maturity. Flesh rosy, fine, buttery, 
melting, abounding with sweet juice, very agreeably perfumed. 
November. (Al, Pom.) Excellent in Belgium, promising well 
here. The tree is hardy, but has an awkward, rather crooked, 
and declining habit, and very narrow leaves. The young shoots 
are olive gray. 

Maloonaitre d'Haspin. 

Fruit large, form roundish, obovate. Stalk one inch long, 
inserted in a slight depression. Calyx closed, set in a rather 
deep, irregular basin. Skin dull yellow, with a brownish red 
cheek, stippled with coarse dots, and russeted at the calyx. 
Flesh juicy, tender, and melting. Flavour rich subacid, per- 
fumed. Tree vigorous, hardy, and productive. October, No 
vember. (Wilder's Rep.) 

Martha Ann. 
Dana's No. 1. 

Raised by Francis Dana of Roxbury, Mass. 

Fruit medium size, elongated, obovate. Skin smooth, yellow, 
with yellow specks. Calyx closed. Flesh white, juicy, tender, 
very pleasantly subacid. November. (Hov. in Mag.) 

Marie Parent. An. Pom. 

Raised by Bivort. Tree moderatelj'' vigorous. 

Fruit large, pyriform ; suiface uneven. Stalk short, inclined. 
Calyx in a large furrowed cavity. Skin golden yellow at matu- 
rity. Flesh white, very fine, melting, somewhat buttery, very 
juicy, sugary, and deliciously perfumed. October. (An. Pom.) 

Marie Louise. P. Mag. Lind. Thomp. 

Forme de Marie Louise. Princesse de Parme. 

Marie Chretienne. Braddick's Field Standard. 

A Belgian variety of first quality in its native country, but has 



THE PEAR. 



523 



not proved so good here. It is variable, some- 
times very good ; may improve with age. 

Fruit pretty large, oblong-pyriform, rather 
irregular or one-sided in figure. Skin at first 
pale green, but at maturity rich yellow, a good 
deal sprinkled and mottled with light russet 
on the exposed side. Stalk an inch and a 
half long, obliquely planted, sometimes under 
a slightly raised lip, sometimes in a very 



Marie Louise. 



small, one-sided cavity. Calyx small, set in a narrow, some- 
what plaited basin. Flesh white, exceedingly buttery and melt- 
ing, with a rich, saccharine, and vinous flavour. Last of Sep- 
tember and middle of October. 



Marechal Peljssier. 
Fruit of medium size, ovoid. Skin yellow, and reddish in the 



524 THE PEAR. 

sun. Flesh tender, juicy. Ripening in September and Octobei 
Tree very productive. (Leroy's Cat.) 

Marianne de Nancy. A\. Pom. 
Fruit large, pyramidal, inclining to pyriform. Skin yellowish 
green, thickly covered with brown and green dots. Stem 
medium ; calyx large and open ; basin shallow. Flesh coarse, 
granular, juicy, and from young trees poor. November. 

Marechal Dillen. Van Mons. 

Tree vigorous and very fertile. 

Fruit very large, very inconstant in form, varying from turbi 
nate to ovoid and almost cylindric. Skin pale green, mottled 
with fawn and yellow slightly at maturity. Flesh white, fine, 
melting, and buttery, and abounds in very sugary juice. Ripe 
last of October and November. (An. Pom.) 

Mather. 

Originated with John Mather, near Jenkinstown, Montgomery 
Co., Pa. 

Fruit below medium size, obovate. Skin red, with occasion- 
ally a mottled cheek, and russeted around the stem, which is 
obliquely inserted by fleshy rings without depression. Calyx 
medium, basin very small. Flesh a little coarse, but buttery. 
Flavour delicate and pleasant. August. (Ad. Int. Rep.) 

Maynard. 

Origin unknown ; grown in Lancaster Co., Pa. 

Fruit medium, obovate-pyriform. Skin yellow, with russet 
dots and a crimson cheek. Stalk obliquely inserted, fleshy at 
its junction. Calyx open, in a slight depression. Flesh white, 
'uicy, and sugary. Ripe last of July. (Dr. Eshleman.) 

McLaughlin. 

A native of Maine, introduced by S. L. Goodale of Saco 
Tree hardy and vigorous. 

Fruit large, elongated, obtuse-pyriform. Skin rough, greenish, 
mostly covered with russet, which becomes yellowish at maturity, 
with a warm sunny cheek. Stalk short, inserted at an incli- 
nation, with some appearance of a lip. Calyx open, set in a 
shallow, coiTugated basin. Flesh whitish, not very fine, juicy 
and melting. Flavour sweet, rich, and perfumed. November 
to Jauuary. 

Merriam. 

Origin, Roxbury, Mass. Iree vigorous and very productive. 



THE PEAR. 525 

Fruit large, roundish, somewhat flatteufid at base and crown. 
Skin smooth, dull yellow, covered with pale russet around the 
Btem and calyx, and entire surface somewhat netted with russet. 
Stem short, moderately stout, in a small cavity with one pro- 
tuberant side. Calyx closed, basin shallow and furrowed. Flesh 
yellowish, coarse, melting, and jui^cy. Flavour sugary, sprightly 
perfumed, excellent. September, October. (Hov. Mag.) 

MiGNONNE d'Hiver. Bivort. 

Fruit medium, obovate, inclining to pyriform. Skin very 
rough, russet. Stalk stout, inserted by a lip, often at a gi'eat 
inclination. Calyx partially closed, set in a small basin. Flesh 
yellowish, juicy, granular, nearly melting, brisk sweet, and rich 
slightly astringent. November. 

MiLLOT DE Nancy. Van Mons. 

A pyramidal tree, very fertile, producing at the same time at 
the extremity of its branches and its long spurs. 

Fruit small or medium, regularly pyriform. Skin smooth, 
light green, becoming yellow a long time before its maturity. 
Flesh whitish yellow, buttery, melting, not deficient in juice, 
sugary, and very agreeably perfmned. October, November. (A. 
Pom.) 

Mitchell's Russet. 

Origin Belleville, Illinois. Fruit medium or small, obovate, 
inclining to conic. Skin rough, dark russet, thickly covered 
with gi-ey dots. Stalk long, inserted in a small cavity by a ring 
or lip. Calyx open, basin uneven. Flesh juicy, melting, rich, 
highly perfumed. November. 

Monseigneur Affre. Bivort. 

Fruit medium, roundish, somewhat angular. Skin rough, 
greenish, considerably covered with thick russet, and thickly 
sprinkled with russet dots. Stalk long, curved, inserted in a 
moderate cavity. Calyx small, open, persistent, basin broad. 
Flesh white, rather coarse, granular, rich and perfumed. No- 
vember. 

MOTAMENSING. 

Origin in the garden of J. B. Smith, Philadelphia, Moya- 
mensing District. Tree vigorous and productive. Fruit me- 
dium, irregular, obovate, knobbed and rough. Colour light yel- 
low, covered with minute grey dots. Stalk fleshy, of medium 
ength, and inserted by rings in a small cavity. Calyx closed. 



626 THE PEAR. 

Bet in a rather deep corrugated basin. FlesL white, sweety 
slightly breaking, moderately juicy. Ripe August, Septembei* 
(Brinckle iu Hoit.) 

Muscadine. 

The Muscadine is remarkable for its high musky aroma. Ita 
history is uncertain, and it is believed to be a native. It bears 
very heavy crops, and if the fruit is picked, and ripened in the 
house, it is a good pear of its season. 

Fruit of medium size, roundish obovate, regularly formed. 
Skin pale yellowish-green, a little rough, thickly sprinkled with 
brown dots. Stalk about an inch long, set in a well formed, 
small cavity. Calyx with reflcxed segments, set in a shallow 
basin. Flesh white, buttery and melting, with an agreeable, 
rich musky flavour. Last of August and first of September 
Shoots stout, dark grey-brown. 

Muskingum. 

Origin doubtful. Tree very vigorous, upright. 
Fruit medium, roundish. Skin greenish-yellow, much dotted 
with russet and green. Stalk long, cavity small. Calyx open, 
basin very shallow. Flesh melting, with a pleasant, brisk fla- 
vour, perfumed. Ripe middle and last of August. 

Napoleon. Liard. 

Medaille. Charles d' Autriche, ) incorrectly 

Sucree Doree, (ofsoine.) "Wurtemberg, ) of some. 

Roi de Rome. Poire Liard. 

The Napoleon is hardy, thrifty, and bears abundant crops, 
even while very young. In poor soils, or in unfavourable ex- 
posures only, it is astringent. The leaves are broad and the 
shoots are upright, and olive-coloured. 

It was raised from seed in 1808, by M. Liard, gardener at 
Mons. 

Fruit pretty large, obtuse-pyriform. Skin smooth, clear gi-een 
at first, but becoming pale yellowish-green at maturity. Stalk 
varying from half an inch to an inch long, pretty stout, set in a 
slight depression or under a swollen lip. . Calyx set in a basin 
of moderate depth. Flesh white, melting, remarkably full of 
juice, which is sweet, sprightly and excellent. Should be ri- 
pened in the house, when it will be fit for use in September, 
and may be kept for weeks. 

NiELL. Thomp. Van Mons. 

Beurre Niell. Man in H. M. Colmar Bosc. 

Poire Niell. Lind. Fondante du Bois, incorrectly of some 

A large and handson)e Be'gian variety, raised by Van Mona 



THE PEAR. 



from seeds sown in 1815, and named in honour of Dr. Niell, nt 
Edinburgh, a distinguished horticulturist and man of science 
The tree bears plentifully. Its quality is not yet fully ascer- 
tained, but specimens obtained here promise well. Young wood 
stout, diverging, grey. 

Fruit large, obovate, inclining to pyriform, rather shortened 
in figure on one side, and enlarged on the other — tapering to 
the stalk, which is about an inch long, obliquely planted, with 
little or no cavity. Skin pale yellow, delicately marked with 
thin russet, finely dotted, and sometimes marked with faint red. 
Flesh white, buttery, sweet, with a plentiful and agreeable juice. 
Last of September. 



Ne Plus Meuris. Thomp. 

This is a Belgian pear, one of Dr. Van Mons' seedlings, named 
in allusion to Pierre Meuris, his gardener at Brussels. The tree 
grows upright, has short-jointed, olive-coloured shoots. 

Fruit medium or rather suiall, roundish, usually very irregular, 
with swollen parts on the surface. Skin rough, dull yellowish- 
brown, partially covered with iron-coloured russet. Stalk quite 
short, set without depression, in a small cavity. Flesh yellowish- 
white, buttery, melting, with a sugary and agreeable flavour. 
January to March. 

NiLES? 

A foreign variety imported by John M. Niles, Hartford, Conn. 
The original name having been lost, it has not yet been iden- 
tified. 

Fruit large, obtuse, pyriform. Colour yellow at maturity, 
thickly covered with russet dots. Stalk long, inserted in a deep, 
abrupt, uneven cavity. Calyx closed, set in a deep round basin. 
Flesh juicy, buttery, sweet and pleasant. December. (Ad. 
Int. Rep.) 

NouvEAU PoiTEAu. Bivort. 

A seedling of Van Mons, a very vigorous grower, forming a 
beautiful pyramid, very productive, young wood brownish-red. 
Fruit large, obovate, inclining to pyriform. Skin green, with 
numerous russet dots and sometimes patches of russet. Stem 
rather short, curved, inserted at an inclination often by a fleshy 
protuberance or fold, without depression. Calyx large, closed, 
set in a narrow basin of moderate depth. Flesh whitish, buttery, 
juicy, melting, with a sugary, vinous, and very refreshing flavour 
Ripe November. A pear of great promise. 



i2R 



THE rEAU. 




Nbuveau Poiteau. 



Onondaga. Hort. 

Swan's Orange. * 

Supposed to have originated in Fannington, Conn. Tree 
rery vigorous and productive. 

Fniit large, obtusely-pyriform, tapering from centre towards 
calyx and stalk. Skin somewhat coarse and uneven, thickly 
covered with russet dots, fine rich yellow at maturity, generalFv 
with some traces of lusset, and sometimes with a sunny cheek 



THE I'EAR. C'-iO 

Stalk rather stout, of medium length, inserted in a small cavity, 
at an inclination. Calyx small, firmly closed, set in a narrow, 
somewhat uneven basin. Flesh buttery, melting, abounding in 
juice, slightly granular, and when in perfection with a fine rich, 
vinous flavour. A variable fruit, often quite acid and not rich 
September to November. 

Ontario. 

Oiigin, Geneva, Ontario County, N. Y. Tree vigorous and 
productive, said to be a valuable market variety. 

Fruit medium, elongated, obtuse-pyriform, somewhat irregu- 
lar. Skin pale yellow, thickly covered with grey or green dots. 
Stalk long, curved, inserted by a fleshy ring in a rather large 
depression. Calyx partially closed or open in a shallow, irre- 
gular, corrugated basin. Flesh white, granular, juicy, almost 
melting, with a sweet, pleasant flavour. Ripens last of Sep 
tember, 

Orpheline Colmar. Van Mons. 

Tree vigorous, very fertile. Fruit very large, pyriform. Skin 
bi'ight green, becomes somewhat yellow at maturity, striped 
and dotted with grey, brown, and black, and shaded with russet, 
fawn on the sunny side, and around the calyx and stem. Flesh 
whitish-yellow, fine, melting, a little granular around the core, 
juicy, sweet, and perfumed. A beautiful and excellent fruit, 
ripening about the middle of October. (An. Pom.) 

Osborne. West. Farm, and Gard. 

Ongin, Economy, Indiana. Productive and a free grower. 

Fruit medium, short-pyriform. Skin yellowish-green, with 
numerous grey dots. Stalk ratlier long, inclined in a slight 
depression, basin broad and shallow. Calyx partially closed. 
Flesh white, juicy, brisk, vinous. Middle of September. 

Osband's Summer. Hort. 

Origin, Wayne County, N. Y. Tree moderately vigorous, 
upright, an early and prolific bearer. 

Fruit small, obovate, inclining to conic. Skin fine, clear yel- 
low, thickly dotted with small greenish and brown dots, with a 
warm cheek on the side of the sun, and some traces of russet, 
particularly around stalk and calyx. Stalk of medium length, 
rather strong, inserted in an abrupt cavity. Calyx open, set in 
a broad, shallow basin. Flesh white, juicy, melting, with a 
rich sugary flavour and pleasant musky perfume. Ripens early 
in August. 

23 



590 THE FKAR. 

Oswego Beurr6. Hort. 

Read's Seedling. 

Raised by Walter Read, of Oswego, N. Y. Tree vigorousi 
hardy, and productive. 

Fruit medium, oblate, sometimes inclining to conic. Skin 
yellowisb-green, streaked and mottled with thin russet, but 
becomes a fine yellow. Stalk rather short, inserted in a deep, 
round cavity. Calyx closed, set in an even, shallow basin. 
Flesh buttery, juicy, melting, with a fine rich, vinous, aromatic 
flavour. October, November. 

Paddock. 

Received of Chauncey Goodrich, of Burlington, Vt., who informs 
us that it is quite popular in many sections of that State, ripen- 
ing about the time of Madeline, and by many preferred to it. 
Fruit rather below medium, pyriform. Skin light yellow, some- 
times with a faint blush. Stalk medium, with much depression. 
Calyx in a rather broad, shallow basin. Flesh fine grained, 
melting, sweet but not very high flavour. Ripe last of July. 

Pardee's Seedling. 

Raised by S. D. Pardee, New Haven, Conn. Tree very pro- 
ductive, young shoots slender. 

Fruit small, roundish. Skin greenish-yellow, chiefly covered 
with russet. Stalk short, calyx open. Flesh coarse, granular, 
buttery, juicy, melting, with a very high, vinous flavour, strongly 
perfumed. October. 

Parsonage. 

For its history, see Church. Tree a fine healthy grower, 
produces large crops of perfect fruit annually. 

Fruit medium or large, obovate, obtuse-pyriform, often in- 
clined. Skin orange yellow, rough, generally shaded with dull 
crimson, netted with russet and thickly sprinkled with russet 
dots. Stalk short and thick, fleshy at its junction, inserted in a 
Bma'l cavity. Calyx partially open, stiff", set in a shallow, slightl} 
russ ited basin. Flesh white, slightly coarse, somewhat granu- 
lar, juicy, melting, with a very sugary and refreshing vinous 
flavour. This beautiful and excellent fruit will no doubt rank 
among the most valuable of its season. Ripe all of Scptem 
ber. 



THE PEAR. 



531 




Parsonage Pear. 



Paradise d'Automne. 



Calebasse Bosc. Van Mons. 
Maria Nouvelle. 
Princesse Marianne. 

Tree very vigorous, shoots long and twisting, thickly sprinkled 
with very conspicuous dots. 

Fruit large, angular, with its largest diameter near the centre, 
pyriform, often gourd-form. Skin yellow, mottled, and often 
entirely overspread with bright cinnamon russet, surface uneven. 
Stalk long, enlarged at both ends, and inserted without much 
cavity, often by fleshy wrinkles or folds. Calyx open, basin 
abrupt, and surrounded by prominences. Flesh moderately fine, 
Bometimes slightly granular, juicy, melting, with a very rich 
viuous, aromatic flavour. September, October. 



682 THB PEAR. 



Passe Colmar. Lind. Thorup. P. Mag. 



Ananas d'Hiver. 

Passe Colmar Epineaux. 

Colmar Gris. 

Passe Colmar Gris. 

Beurre Colmar Gris, dit preceL 

PreceL 

Fondante de Pauisel. 

Fondante de Mons. 

Beurre d'Argenson. 

Regintin. 



Colmar Hardenpont. 

Present de Malines. 

Marotte Sucree Jaune. 

Souveraine d'Hiver. 
ac. to Colmar Souveraine. 
' Tlwmp. Gambier. 

Cellite. 

Colmar Preule. 

Colmar Doree. 

D' Ananas, (of some.) 



PuceUe Condesienne. 

The Passe Colmar is a Belgian pear, raised by tlie Counsellor 
Hardenpont. Vigorous growth, and abundant bearer. It grows 
indeed almost too thrifty, making long, bending shoots, and 
owing to this over-luxuriance, the fruit is often second rate on 
young trees, but on old trees, with high cultivation, it is some- 
times of the best quality. It is a very variable fruit, and often 
poor. The young shoots are of a lively brownish-yellow. 

Fruit rather large, varying considerably fi'om obovate to ob- 
tuse-pyriform. Skin rather thick, yellowish-green, becoming 
yellow at maturity, a good deal sprinkled with light-brown rus- 
set. Stalk an inch and a half long, inserted in an obtuse, une- 
ven cavity, or sometimes without depression. Calyx open, basin 
shallow. Flesh yellowish-white, buttery and juicy, with a rich, 
sweet, aromatic flavour. 

Passans du Portugal. Thomp. 
Summer Portugal. Miller's Early. 

A delicate and pleasant pear, which comes early into bear- 
ing, and produces very large crops. Shoots upright, reddish- 
brown. 

Fruit small, roundish, and much flattened. Skin pale yel- 
low, with a cheek of fairest brown, becoming red in the sun. 
Stalk nearly an inch long, inserted in a round, regular hollow. 
Calyx stiff, basin moderately sunk. Flesh white, juicy, break- 
ing, of very delicate, agreeable flavour. Last of August. 

Pater Noster. 

Fruit large, oblong. Skin yellow-russet. Stalk raedmm jn 
length, wrinkled, enlarged at its insertion, which is at an incli- 
nation in a small irregular cavity. Calyx open, segments stiff, 
m a small even basin. Flesh yellowish, juicy and melting, with 
A rather rich, vinous, or subacid flavour, pleasantly perfumed. 
UTovember, December. 



THE PEAR. 688 



Paqency. 
Payuency. Paul Ambre f 
Introduced from France, by Col. M. P. Wilder. Fruit of 
medium size, regularly pyriform. Skin green at first, becoming 
dull yellow at maturity, marked witb patches of russet at both 
extremities, and dotted with the same. Stalk long, inserted 
without depression. Calyx stiff, open, set in a very shallow ba- 
sin. Flesh white, buttery, with sweet, rich, and perfiimed fla- 
vour. October to November. 

Peach Peak. 

Poire Peche. 

A seedling of Esperen, of moderate growth and productive. 
Fruit medium, turbinate, approaching pyriform, often truncate- 
conic. Skin fine yellow, with bright russet dots. Stalk rather 
long, sometimes inserted in a cavity, and sometimes by a fleshy 
ring. Calyx open, persistent, set in a shallow basin. Flesh 
juicy, melting, sugary, and vinous, sometimes a little as- 
tringent. Ripens last of August. 

Pendleton's Early York. Hov. Mag. 

Raised by Mrs. Jeremiah York, of Connecticut. Tree mode- 
rately vigorous, and very productive. 

Fruit medium or below, obovate, varying to obtuse-pyriform. 
Skin yellow, sometimes with a faint blush. Stalk inserted in a 
moderate cavity. Calyx open, basin irregular. Flesh melting, 
sweet, slightly perfumed. Ripens last of July. 

Pengethlt. 

One of Mr. Knight's seedlings. Fruit medium, inclining to 
oval. Stem long, rather slender, enlarged at the base, curved 
and twisted, set in a rather uneven depression. Calyx 
large, segments quite long and narrow. Skin light green, thickly 
sprinkled with dark dots, yellowish on the side of the sun, 
where the dots become reddish, and sometimes form a red cheek. 
Flesh somewhat coarse, but juicy, sweet, and good. One of the 
best of Knight's pears. February, March. (Robert Manning's 
MS.) 

Petre. 

An American pear. The original tree is growing in that 
interesting place, the old Bartram Botanic Garden, near Phila- 
delphia. Col. Carr, the proprietor, who has disseminated this 
tree, informs us that in ] 735, a seed was received by the eldet 



634 



THB PEAR. 



John Bartram, from Lord Petr6 of London, as being the seea 

of a fine butter pear. 

The tree is not a rapid gi-ower, but produces very regular and 
abundant crops. Young wood slender, yellowish-brown. 

Fruit of medium size, or rather large, obovate. Skin very 
thm, pale yellow, (sometimes marked with greenish-russet, and 
sprinkled with russet about the eye.) Stalk stiff and strong, 
about an inch long, stout at the lower end, and set in a peculiar, 
abruptly flattened cavity. Calyx small, set in a narrow, but 
smooth basin. Flesh whitish, fine grained, buttery, and very 
melting ; with a perfumed, slightly musky, high flavour. Octo- 
ber, and if picked early, will keep a long time. 



Fhiladelphia. 

Philadelphia. Hort. 
Latch. Orange Bergamot (erroneously). 
Origin, near Philadelphia. Tree healthy, vigorous, young 
ehoots yellowish-bTown, productive. Fruit sometimes cracks. 



THE PEAR. o35 

Fruit large, oblate, obtuse-pyriform, sometimes broadly oval- 
truncate. Skin yellow, thickly sprinkled with green or grej 
dots, sometimes netted with russet. Stalk of medium length, 
Btout at its insertion in an abrupt cavity. Calyx open, set in a 
broad uneven basin. Flesh coarse, juicy, buttery, melting, with 
an excellent sugary flavour, slightly perfumed. September. 

Philippe Goes. Bivort. 

Tree sufficiently vigorous, and very fertile. Fruit medium, 
turbinate-pyriform, bossed, and often irregular. Skin rough, 
totally covered with grey russet. Flesh whitish-yellow, fine and 
melting, juice enough, sweet, and finely perfumed; quite first 
quality. Ripens middle of November. (An. Pom.) 

Pie IX. Bivort. 

Tree vigorous. Fruit large, oblate, obconic, irregularly 
pyriform, largest diameter at the centre. Skin yellow, slightly 
russeted. Stalk medium, curved, rather stout, fleshy at its 
insertion, by a lip. Calyx open, basin shallow. Flesh coarse 
and granular, rich and good. Ripens last of September. 

Platt. 
Piatt's Seedling. 
Origin on the farm of the late Thomas Tredwell, Beekman- 
town, Clinton Co., N. Y. Tree vigorous, hardy, and productive. 
Fruit rather large. Skin yellow, a fruit of good quality, and 
perhaps may be valuable for orchard culture, particularly at the 
North. October, Novembei*. 

Pocahontas. 
Origin, Quincy, Mass. Tree moderately vigorous. Fruit me- 
dium, form variable, obovate-pyrifoim, often turbinate. Calyx 
small, closed. Stem short, inserted without depression. Color 
lemon-yellow, with traces of lusset, and occasionally a bright 
vermilion cheek. Flesh white, melting, juicy, and buttery. 
Flavour sweet, rich, and musky. Ripe first to the middle of 
October. (Wilder in Hort.) 

Poire d'Albret. 

Beurre d'Albret. Fondante d'Albret. 

Calebasse d'Albret. 

A foreign variety. Tree vigorous and productive. Fruit me- 
dium or above, elongated pyriform, angular, often with a suture 
on one side. Skin yellow, mostly covered with cinnamon russet. 
Stalk short, thick, and fleshy, much inclined at its insertion by 
a lip. Calyx small, open, or partially closed ; basin small and 



586 THE PEAR. 

uneven. Flesh greenish-white, exceedingly juicy, buttery, melt« 
ing with a rich vinous flavour, highly perfumed. October. 

Poire d'Abondance. Duh. 
Fruit above mediura. Form obloiig-pyriform. Neck thicL 
Colour pale yellow, with numerous russet dots, mottled and in- 
termingled with vermilion, and red on the sunny side. Flesh 
melting and juicv, with a sweet delicious flavour. Ripe middle 
of October. (Wilder in Hort.) 

Poire Rousselon. (Berckman's.) 
Rousselon. 
Tree of mediura vigor, grows well as a pyramid. Fruit me- 
dium, shaped like a Doyenne. Skin citron-yellow at maturity, 
dotted with russet, and highly coloured on ttie side of the sun. 
Flesh fine, half melting, sufficiently juicy, sugary, vinous, with 
an agreeable perfume. February. (An. Pom.) 

Poire des Chasseurs. Van Mens. 

A seedling of Van Mons. Fruit medium, pyriform, some- 
times depres^-od. Skin greenish-yellow, covered with minute 
dots, and a few patches of russet. Stalk long, enlarged at its 
junction, without depression. Calyx small, basin shallow. 
Flesh buttery, juicy, slightly granular, with a highly perfumed 
flavour, resembling Brown Beurre. October. 

Poire d'Avril. 

Tree a vigorous grower, both on pear and quince, very pro- 
ductive. 

Fruit large, roundish, angular, obtusely conic. Skin green- 
ish-yellow, slightly shaded and somewhat spotted with russet, 
and thickly covered with russet dots, Stalk long and curved, 
inserted usually in a depression. Calyx closed, basin deep, and 
irregular. Flesh whitish, compact, coarse, granular, juicy, half- 
melting, sweet and agreeable ; a good baking pear, with some 
promise for the dessert. November to February. 

Poire de Lepine. 
De Lepine. Delepine. 

Tree of moderate growth, veiy productive. 

Fruit small, angulai', oblate. Skin yellowish, shaded with 
crimson, slightly russeted. Stalk long, greatly enlarged at its 
junction to both fruit and branch; cavity broad and shallow 
Calyx small, open in a corrugated basin of little depth. Flesh 
coarse, granular, melting, juicy, with a brisk, vinous, perfumed 
flavour. November, December. 



THE PEAR. 637 



Pound. Coxe. 

TJvedales St. Germain. Du Tonneau. 

Winter Bell. Royal d'Angleterre 

Bretagne le Cour. Cornice de Toulou. 

Belle Angevine. Beaute do Tervenren, 

Belle de Jersey. Pickering Pear. 

Lent St. G-ermain. 

The Pound, or Winter Bell pear, valued only for cooking, is 
one of the most common fruits in the Middle States. Indeed, 
this and the Black Pear of Worcester, so common in New Eng- 
land, are the only two kitchen pears extensively grown in this 
countiy. The pound pear is the larger of the two, often weigh- 
ing a couple of pounds each. It is also an abundant bearer, 
and a profitable orchard crop. The trees are strong and healthy, 
with very stout, upright, dark-coloured wood. 

Fruit large, pyriform, swollen at the crown, and narrowing 
gradually to a point at the insertion of the stalk. Skin yellow- 
ish-green, with a brown cheek, (yellow and red when long kept,) 
and sprinkled with numerous brown russet dots. Stalk two 
inches or more long, stout, bent. Calyx crumpled, set in a nar- 
row, slight basin. Flesh firm and solid, stews red, and is excel- 
lent, baked or preserved. 

Pratt. Hort. 

A native of Rhode Island. Tree a vigorous upright grower, 
very productive. 

Fruit above medinm, obtuse-pyriform. Skin greenish-yellow 
shaded with crimson, and sprinkled with numerous russet and 
grey dots, frequently patched and netted with russet. Stalk 
long, slender, curved, inserted in a regular cavity. Calyx open, 
Bet in a broad shallow basin. Flesh white, juicy, melting, briskly 
vinous, and saccharine, variable, but when in perfection of great 
excellence, liipens last of September. 

Prevost. Bivort. 
Poire Prevost. 
Fruit of medium size. Skin thin, smooth, light green, passing 
to golden-yellow at maturity, deeply shaded with carmine in the 
sun. Flesh white, half melting, half buttery, sweet, and 
strongly perfumed. Ripens in December, but may be kept 
until April. (Al. Pom.) 

Prince Albert. Bivort. Van Mons. 
Tree vigorous, succeeds on pear and quince. Fruit medium, 
pyriform. Skin very thick and smooth. Colour yellowish, 
sometimes with a slightly sunny cheek. Stalk an inch long. 
Eye small, open, in a shallow even cavity. Flesh yellowish- 
white, fine, mplting, sugary and rich. Februarv, March. (Gard.Ch.) 

23* 



688 THE PEAR. 



PULSIFER. 



Raised by Dr. John Pulsifer of Hennepin, Illinois. An up 
right and vigorous grower, shoots dark olive. 

Fruit below medium in size, pyriform. Stalk short and 
curved. Calyx small, open, basin shallow. Skin dull golden- 
yellow, covered with an open network of slight russet. Flesh 
white, melting, juicy, sweet and delicious. Ripens middle of 
August. (Smiley in Hort.) 

QuiLLETETTE. Van Mons. 

An odd-looking, late autumn fruit, received from Van Mons. 

Fruit nearly of medium size, roundish, a little flattened. Skin 
greenish, nearly covered with dull, iron-coloured russet. The 
flesh is white, buttery, and melting, sweet and perfumed. No- 
vember. 

Raymond. Man. 

The Raymond is a native of Maine, and originated on the 
farm of Dr. I. Wright, in the town of this name. 

Tree of slow growth. Young shoots very slender, dark yel- 
lowish-brown. 

Fruit of medium size, obovate, shaped like the Doyenne. 
Skin yellow, marked with russet near the stalk, and tinged with 
a little red towards the sun. Stalk an inch or more long, inserted 
with little or no depression. Calyx round, firm, open, set in a 
shallow basin. Flesh white, butteiy, melting, and very excellent. 
September. 

Rapelje. 

Introduced by Professor Stevens, Astoria, Long Island, Treo 
vigorous and productive. 

Fruit medium, obovate, sometimes obtuse, and sometimes 
acute-pyriform, sometimes turbinate. Skin yellowish, covered 
with cinnamon russet. Stalk long, rather thick, generally in- 
serted by a lip. Calyx large and open, set in a very shallow 
basin. Flesh whitish, somewhat granular, juicy and melting, 
with a very sweet, rich, vinous, aromatic flavour; variable, some- 
times poor. September. 

Reading. 

A Pennsylvanian pear. Tree vigorous and productive. 

Fruit large, elongated, obtuse-pyriform, angular and ribbed 
Skin yellow, thickly dotted with brown and grey dots and 
sprinkled with russet. Stalk long, curved, enlarged and ribbed 
at its insertion, generally in a depression. Calyx open, seg- 
ments strong, in an exceedingly shallow basin. Flesh whitish, 
gi'anular, melting, with a brisk, vinous flavour. January to March 



THB PEAS. 



639 




Retour de Rome. Van Mons. 
Fruit medium, oblate, very much depressed, obscurely pyri- 

£1^..'^" '^ ^'^u ^''f."^ ^^'^' S^^l^ '^^'-^ ^"d stout at 

ts insertion in a small inclined cavity. Calyx partially closed 

ma round narrow basin. Flesh whitish,' coarse, granular 

TptSef"'' ""' ' '■"' ^'""" '^^^"'' slightly 'asiingent 



640 TKE FEAR. 

ElCHARDS. 

Origin, Wilmington, Delaware. Fruit rather large, obovate^ 
oblate, pyriform. Skin yellow, with numerous small russet dotat 
Stalk of medium length, curved, inserted by a fleshy ring in a 
slight depression. Calyx partially closed, basin very small. 
Flesh buttery, juicy, melting, granulated, with a sweet, pleasant, 
vinous flavour. Ripens first of October. 

Ridelle's. Bivort. 
Beurr6 Audusson. Thomp. Poire Ritelle. 
Tree of moderate vigour, reddish-brown shoots. Productive. 
Fruit medium, oblate, turbinate, remotely pyriform. Skin 
yellow, covered nearly all over with bright red. Stalk short, 
fleshy at its insertion by a lip. Calyx open, in a very shallow 
basin. Flesh not very fine, rather juicy, not molting or deli- 
cate in flavour. September. 

Roe's Bergamotte. 

Raised by William Roe, Newburgh, N. Y. Tree moderately 
vigorous, very productive. 

Fruit medium, oblate, or Bergamotte-shaped, somewhat angu- 
lar and irregular. Skin smooth, yellow, with minute yellow 
dots in the shade, mottled and clouded with red on the sunny 
side. Stalk short, inserted in a narrow, abrupt cavity. Calyx 
small, with short stiff segments, set in a narrow basin. Flesh 
rather coarse, melting, with a sweet, rich, brisk, well perfumed 
flavour. Core large. The flavour of this excellent new pear is 
extremely like Gansel's Bergamotte, but much more sugary 
September. 

ROUSSELET EsPEREN. 
Rousselet Double. Esperen. 
Tree very vigorous, and very productive. Fruit pyriform, 
turbinate, largest at its middle. Skin lemon yellow at maturi- 
ty, strongly pointed with reddish-grey and white dots, and co- 
vered with russet around calyx and stalk. Flesh whitish, half 
fine, half melting, juicy, sugary, vinous and perfumed. Ripens 
well, and is long in use. September. (Al, Pom.) 

Rousselet Enfant Prodigue. Van Mons. 
Enfant Prodigue. Bivort. 
One of Van Mons' seedlings. Tree vigorous, productive. 
Fruit medium, pyriform. Skin thick and rough, green, co- 
vered with russet, sometimes with a sunny cheek. Stalk of me- 
dium length, in an inclined cavity. Calyx large, basin shallow. 
Flesh greenish-white, juicy, granular, with a first rate, vinous 
flavour, very much reseipbling Brown Beurre, but more sugary; 
highly perfumed with musk. October, November. 



THE PEAR. C41 



Ropes. 

Origin, garden of Mr. Ropes, Salem, Mass. 

Fruit medium, obovate, tapering towards eacli end Colour 
cinnamon russet, slightly tinged with red on the sivnny side. 
Stem short, in an inclined cavity. Calyx small, open, basin 
shallow. Flesh yellowish, coarse, melting and juicy. Flavour 
sugary, and good, with a rich perfume. October, November. 
(Hov. Mag.) 

ROSABIRNE. 

Fruit medium, pyriform. Skin russet, on green ground, be- 
coming somewhat yellow when ripe. Stalk variable in its in- 
sertion, sometimes in a small cavity. Calyx partially closed, 
set in a medium basin. Flesh melting, juicy, rich, and vinous ; 
slightly astringent, resembles Brown Beurre. Ripens middle 
of October. 

RoussELET Vanderwecken. Grcgoirc. 

A pyramidal tree, of medium vigour, but very productive. 

Fruit small, varying in form from Doyenne to Bergamotte. 
Skin yeUow at time of maturity. Flesh white, fine,* melting; 
juice abundant, sugary, and strongly aromatic, like that of the 
Roussclet. Fruit quite of first quality, and ripe first of Novem- 
ber. (An. Pom.) 

RoussELET Stuttgart. 

Tree a vigorous, upright grower, both on pear and quince. 

Fruit below medium, conic, or pyramidal. Skin greenish, 
with a red or brownish cheek, and sprinkled with brown and 
green dots. Stalk rather long, curved, enlarged at its insertion, 
generally without depression. Calyx open, basin shallow. Flesh 
rather coarse, juicy, half melting, with a sweet, rich flavour, 
partaking largely of the spicy aroma that belongs to the family 
of Rousselets. Often rots at the core. Ripe last of August. 

Saint Germain, Brande's. 

Tree a slow grower, with slender branches. 

Fruit of medium size, oval, narrowing towards both ends. 
Skin yellowish-green. Flesh melting, juicy, with a rich and 
excellent flavour. November and December. 

Salisbury Seedling. 

A native of Western New York. Tree vigorous. 

Fruit depressed-pyriform. Skin rough, somewhat covered 
with russet, and thickly sprinkled with russet dots. Stalk short 
and thick, inserted by a fleshy ring. Calyx closed, in a deep, 
uneven basin. Flesh coarse, and of not much claim to excel- 
lence so far as proved. Ripe October. 



542 



THE PEAR. 



Sanspeau, or Skinless. Thomp. Lind. Mill. 
Poire Sans Peau. 0. Duh. Fleur de Guignes. 

The Skinless is a very nice little pear, with a remarkablj 
thin, smooth skin, and a delicate, perfumed flavour. It bears in 
clusters, and very regularly. It is not first rate, but is esteemed 
by many. 

Fruit below medium size, long pyriform. Skin very smooth 
and thin, pale green, becoming light yellow, speckled with light 
red in the sun. Stalk long, slender, curved, inserted in a very 
trifling cavity. Calyx closed, set in a small basin. Flesh white, 
juicy, half melting, with a sweet and slightly perfumed flavour. 
Middle of August. 




SeUeck. 



TBB PEAR. 543 



Sklleck. 

Origin somewhat uncertain. The oldest bearing tree stands 
ou the grounds of Mr. Selleck, Sudbury, Vt, and is of healthy- 
growth, and very productive ; young wood yellowish-olive. 

Fruit large, obtuse-pyriform, angular, and ribbed. Colour 
fine yellow, sometimes with a crimson cheek and thickly sprin- 
kled with russet dots. Stalk long and curved, fleshy at its in- 
sertion in a moderate cavity. Calyx nearly closed, in a rather 
small uneven basin. Flesh white, a little coarse, juicy and melt- 
ing, with a rich, excellent, aromatic flavour. A new, promising, 
valuable fruit. September, October. 

Serrurier. Bivort 

Serrurier d'Automne. Fondante de Millot. 

Fruit medium, oblate, obconic, obtuse-pyriform. Skin yellow, 
slightly disposed to russet, and thickly sprinkled with grey dots. 
Stalk rather short in a moderate cavity. Calyx open, in a broad 
basin. Flesh light yellow, somewhat granular, sugary, juicy, 
melting, with a brisk, vinous, excellent flavour. September, 
October. 

Sheppard. 

Raised by James Sheppard of Dorchester, Mass.; introduced 
to notice by Dr. L. W. Puflfer. Tree a free grower, and very 
productive. 

Fruit large, obovate, pyriform, sometimes pyramidal (greatly 
varying in form). Skin rough, yellow, sometimes with a brown- 
ish, red cheek, slightly sprinkled with russet dots, and with some 
patches of russet. Stalk short and stout, in a depression, often 
inclined, surrounded by russet. Calyx partially closed, set in a 
very shallow, furrowed basin. Flesh whitish, coarse and granu- 
lar buttery, melting, very juicy, with a vinous, perfumed, bana- 
na flavour. Ripens last of September, and first of October. 

Simon Bouvier. 

Tree of moderate vigour. Fruit small, pyriform. Skir 
bright green. Flesh white, fine, melting, and well perfumed 
September. (Al. Pom.) 

SoLDAT Laboureur. Espcrcn. 
Auguste Yan Krans. De Jonghe. 

Raised by Major Esperen. 

Tree vigorous, upright, young wood chestnut-coloured, very 
productive, succeeds well upon quince. Fruit rather large, 
oblique-pyiiform, swelJed toward the centre. Skin smooth. 



544 THE TEAR, 

yellow at maturity, dotted and shaded with thin light russet 
Stalk rather stout, long and curved, inserted in a small, abrupt 
cavity. Calyx open, scarcely sunk, basin very small. Flesh 
yellowish, slightly granular, melting, juicy, with a sugary, vi- 




Soldat Laboureur. 

nous, perfumed flavour. When in perfection, under high cul- 
ture, it is one of the finest of pears ; somewhat disposed to drop 
from young trees. Octobei", November. 

SOUVERAINE DE PrINTEMPS. A1. Pom. 

Poire de Printemps. 

Fruit medium, oblate, obscurely-pyriform, angular. Skin 
yellow, sprinkled Avith russet. Stalk short and thick, inserted 
in a depression. Calyx closed, basin irregular. Flesh white, 
juicy, melting, coarse and granular somewhat astringent ; with 
a brisk, vinous flavour. March. 



TfiE PEAK. 645 

SOCVERAINE d'EtE. 

Fruit medium, obovate, obconic, truncate. Skin liglit yellow 
with numerous dots, wbicli are crimson on the sunny side 
Stalk short, in a narrow cavity, frequently by a lip. Calyx par- 
tially closed, basin medium. Flesh whitish, juicy and melting. 
Flavour sugary, vinous, rich. Ripens first of September. 

Sterling. Hov. Mag. 
De Mott. 

Origin, Livingston Co., N. Y. ; grown from seed brought from 
Connecticut. Tree vigorous, upright, young wood yellowish- 
brown, an early bearer, and productive. 

Fruit medium, nearly round, slightly oval, very obscurely py- 
riform. Skin yellow, sometimes with a few small patches of rus- 
set, and on the sunny side a mottled crimson cheek. Stalk ra- 
ther stout, inserted in a slight cavity by a ring. Calyx open, in 
a shallow, rather uneven basin. Flesh rather coarse, juicy, 
melting, with a very sugary, brisk flavour. Ripens last of Au- 
gust, and first of September. 

Stevens' Genesee. Man. Thomp. 

Guernsey. Pom. Man. Stevens' Genesee. 
Louis de Prusse ? 

This admi- 
rable pear, 
combining in 
some degTee 
the excel- 
lence of the 
Doyenne and 
Bergamotte, 
is reputed to 
be a seedling 
of Western 
New - York. 
It originated 
on the farm 
of Mr. F. Ste- 
vens, of Li- 
ma, Livings- 
ton Co., N. Y. 
Altho' placed 
among au- 
tmnn pears, 
it frequently 
ripens here 
at the end of 
August Steoms' G&nesee. 




54 C) THE PEAR. 

among the late summer varieties. Young shoots diverging 
dark grey. 

Fruit large, roundish-obovate, and of a yellow colour, resem- 
bling that of the Doyenne (or Virgalieu). Stalk about an inch 
long, stout, thicker at the base, and set in a slight, rather one- 
sided depression. Calyx with short, stiff divisions, placed in a 
smooth basiji of only moderate depth. Flesh white, half but- 
tery, with a rich, aromatic flavour, somewhat like that of Gansel's 
Bergamotte. First of September. 

Styrian. Thomp. 

This very bright-coloured and excellent pear comes from 
England. Tree not thrifty. 

Fruit rather large, pyriform, a little one-sided and irregular. 
Skin deep yellow, with a bright red cheek, and streaks of light 
russet. Stalk an inch and a half long, curved, slender, fleshy 
where it tapers into the fruit. Calyx large, open, and set in an 
irregular basin. Flesh yellowish, not very fine grained, crisp, 
vrith a rich, high-flavoured juice. October. 

Styer. Hort. 

Origin uncertain ; introduced by Alan W. Corson, of Mont- 
gomery Co., Pa. Tree a very vigorous grower, shoots stout 
and short jointed, productive. 

Fruit medium size, form roundish. Skin green, becoming 
yellow, with many russet dots and markings. Stalk rather 
short, inserted in a small, shallow cavity. Calyx almost obso- 
lete, basin narrow, moderately deep. Flesh yellowish-white, 
somewhat gritty at the core, buttery, melting. Flavour exceed- 
ingly rich, and perfumed. A distinct pear of great, excellence. 
Ripens middle of September. (W. D. Brinckle.) 

St. Jean Baptiste. 

One of Van Mons' seedlings. Fruit medium, pyriform. 
Skin greenish-yellovr, rough, and sprinkled with russet. Stalk 
medium, curved, inserted by a lip in an inclined depression. 
Calyx open, basin broad and shallow. Flesh granular, juicy, 
melting, sweet and perfumed. October, November. 

St. Michael Archangel. An. Pom. 
St. Michel Archange. Plombgastel. 

Tree vigorous and productive ; succeeds on quince. 

Fruit large, elongated pyriform. Skin greenish-yellow, with 
many russet dots. Stalk of medium length, stout and fleshy at 
its insertion, almost without cavity, surrounded by russe * Ca 



THE PEAR. 



54' 



lyx closed, basin small and uneven. Flesh yellowish, melting; 
abounding in juice, somewhat coarse and granular, with a fine 
rich, aromatic flavour. October. 

St. Vincent de Paul. 

Fruit small, like Martin Sec. Skin russet. Flesh sugary 
half melting, ripening in January. (Leroy's Cat.) 

St. Doroth^e. 
Eoyale Nouvelle. 
Of foreign origin. Tree vigorous. Fruit lather large, elon 
gated pyriform, angular. Skin greenish-yellow, slightly tinged 
in the sun, and sprinkled with brown dots. Stalk long, curved, 
inserted by a fleshy lip in a small cavity. Calyx open, seg- 
ments rather large, recurved, set in a rather abrupt basin. Flesh 
whitish, fine, juicy, melting, with a sugary, vinous, peculiarly 
perfumed flavour. October. 




St. Ghislmn, 

St. Ghislain. Thomp. 

Quinnipiac. 

A most excellent Belgian pear, recently originated by M 
Dorlain, and introduced into the United States by S. G. Per- 
kins, Esq., of Boston. When in perfection, it is of the highest 
quality, but on some soils it is a little variable. The tree is re- 



548 TIIR I'EAR. 

markable for its uprightness, and the great beauty and vig(wt 
of its growth. Young shoots light brown. 

Fruit of medium size, pyriform, tapering to the stalk, to 
which it joins by fleshy rings. Skin pale clear yellow, with a 
few grey specks. Stalk an inch and a half long, curved. Ca- 
lyx rather small, open, set in a shallow basin. Core small. 
Flesh white, buttery and juicy, with a rich, sprightly flavour. 

St. Andke. Man. in H. M. 

Imported by Mr. Manning, from the Brothers Baumann, of 
Bolwyller. Wood cankers. 

Fruit medium, obovate. Skin light greenish-yellow, some 
what dotted with red. Flesh white, fine grained, buttery, melt 
ing, and excellent. Early in September. Fruit sometimes! 
cracks. 

St. Germain. 0. Duh. Lind. Thomp. 

St. Germain Gris. St. Germain Jaune. 
Inconnue l;i Fare. 

This is a well-known old French variety. The tree is rather 
a slow grower, with a dense head of foliage, — the leaves nar- 
row, folded, and curved ; the wood slender, and light olive co- 
loured. 

Fruit large, pyriform, tapering regularly from the crown to 
the stalk. Skin yellowish-green, marked with brownish specks 
on the sunny side, and tinged with a little brown when ripe. 
Stalk an inch long, strong, planted obliquely by the side of a 
small, fleshy swelling. Calyx open, set in a shallow basin. 
Flesh white, a little gritty, but full of refreshing juice, melting, 
sweet, and agreeable in flavour. November and December. 

The Striped Germain [St. Germain Panachee) is a pretty 
variety of this fruit, diflfering only in being externally striped 
with yellow. 

St. Germain, Prince's. Pom. Man. Thomp. 
Brown St. Germain. New St. Germain. 

Prince's St. Germain is a seedling from the foregoing pear, 
raised at Prince's nurseries, at Flushing, about forty years ago. 
It is a most thrifty and hardy tree, Avith dark reddish-brown 
shoots. The fruit keeps as Avell as a russet apple, is uniformly 
good, and is certainly one of the best late pears when under 
good cultivation. It is much more esteemed in the Eastern 
States than the old St. Gemiain. 

Fruit of medium size, obovate, inclining to oval. Skin near- 
ly covered with brownish russet over a green ground, and be- 
coming dull red next the sun. Stalk an inch or more long, a 



THE PEAR. 649 

little curved, and plactd in a slight, flattened depression. Ca- 
lyx large, open, firm, and nearly without divisions, set in a 
sino<>th, nearly flat basin. Flesh yellowish-white, juicy, melt- 
ing, with a sweet, somewhat vinous, and very agreeable flavour 
November to March. 

St. Menin. 
Omer Pacha. 
Fruit large, elongated pyriforra. Colour yellowish-gTeen, 
with fawn about the crown, russet surrounding the stem, and 
thickly dotted all over. Stem of moderate length, inserted in 
an even cavity. Calyx small, basin shallow. Flesh melting, 
juicy, excellent. Ripens from the 10th to the end of Septem 
ber. (L. E. Berckmau's MS.) 

Sullivan. Man. in H. M. 

Van Mons, No. 889. 

Sent to this country by Van Mons, and named by Mr. Man- 
ning. Young shoots slender, diverging, reddish-brown. Fruit 
of medium size, oblong-pyriform. Skin pale greenish-yellow. 
Stalk an inch and a half long, stout, inserted at the tapering, 
pointed end. Flesh juicy, melting, sweet and pleasant. Sep- 
tember. 

Supreme de Quimper. C. H. A. 

Tree vigorous and productive. Fruit medium or small, obco- 
nic, obovate. Skin fine, clear yellow, richly shaded with red, 
somewhat specked and netted with russet. Stalk rather short, 
obliquely inserted, without cavity, by a slight appearance of a 
lip. Calyx open or partially closed ; basin shallow. Flesh 
whitish, juicy, melting, sweet and perfumed. Ripe earlv in 
August — should be gathered very early, or becomes dry. 

SURPASSE MeuRIS. 

Tree vigorous. Fruit medium, depressed, pyramidal. Skin 
rough, entirely covered with russet. Flesh whitish, melting 
and juicy, sweet and vinous, with a, peculiar flavour. Ripens 
middle of October. (Al. Pom.) 

Surpasse Crassane. 

A new seedling of Van Mons. Fruit greatly resembles tho 
old Crassane. Tree vigorous and healthy, both on pear and 
quince, and is much more productive than the old variety, 
which it surpasses. 



550 THE PEAR. 

SuRPASSE ViRGALiEu. Man 
Surpasse Virgouleuse. Colmar Yan Mods? 

Th:5 precise origin of this very delicious fruit is not knowr^ 
It was first sent out from the nursery of the late Mr. Andrew 
Parmentier, of Brooklyn, under this name, and is, perhaps, an 
unrecognised foreign pear, so named by him in allusion to its 
surpassing the favourite Virgalieu (White Doyenne) of New- 
York. 

Fruit rather large, obovate, sometimes roundish-obovate. 
Skin smooth, pale lemon yellow, with a very few minute dots, 
and rarely a little faint red on the sunny side. Stalk rather 
more than an inch long, not deeply planted in a cavity rather 
higher on one side. Calyx rather small, and pretty firm, set in 
a slight, smooth basin. Flesh white, exceedingly fine grained 
and buttery, abounding with delicious, high flavoured, aromatic 
juice, diflferent from that of the Doyenne. October. 

SuzETTE DE Bavay. A1. Pom. 

Raised by Major Esperen. Tree vigorous on pear and quince, 
and very productive. 

Fruit small, obconic, angular. Skin yellowish, sprinkled with 
minute dots, and some traces of russet. Stalk very long, curv- 
ed, inserted in an irregular cavity by a fleshy ring. Calyx 
open, basin shallow and uneven. Flesh whitish, melting, su- 
gary and somewhat perfumed, refreshing and vinous. Ripe Jan- 
uary, March. Has not yet succeeded well here ; may be good on 
quince. 

Tarquin db Pyrenees. 

Tree- vigorous. Fruit large, pyriform. Stem long, stout, 
fleshy at its junction, without cavity. Calyx large, open, with 
persistent segments, in a broad, irregular basin, surrounded by 
russet. Skin green, sprinkled or patched with russet, and 
thickly covered with brown dots. Flesh of poor quality, a very 
long keeper, and said to keep two years. Only a cooking pear. 

Taylor Pear. 

Merriweatber. 

Originated on the farm of Mr. Merriweatber, near Charlottes- 
ville, Albemarle Co., Va. Tree vigorous, young wood olive, 
productive. 



THE PEAR. 



6,71 



Fruit medium, roundish, oblate. Skin light green, mottled 
W th dark green. Stalk rather long, fleshy at its termination, 
in a very slight depression. Calyx very small, set in a wide, su- 
perficial basin. Fksh fine texture, buttery. Flavour vinous, 
with a delicate, vanilla aroma. Quality " very good." Ripe 
November to February. (Dr. W. D. Brinckle, MS.) 



Tea. 

Raised by Mrs. Ezra Merchant, of Milford, Conn, 
was found in a 
pound of tea, which 
she purchased at tho 
store, hence its 
name. 

Tree vigorous and 
pi'oductive, young 
wood greenish-yel- 
low. Fruit medium, 
obovate, inclining to 
pyriforra, with a su- 
ture on one side. 
Skin lemon yellow, 
with numerous small 
brown dots, and 
sometimes a reddish 
cheek. Stalk rather 
stout, inserted ob- 
liquely, under a lip 
in a very small cavi- 
ty. Calyx half clos- 
ed, basin shallow. 
Flesh white, fine, 
juicy, melting and 
vinous. Ripens last 
of August to middle 
of September; a veiy 
promising pear. 



The seed 




Tea. 



Theodore Van Mons. Bivort. Thomp. 

Tree vigorous and productive on pear or quince. 

Fruit rather large, elongated, obscurely pyriform, irregular. 
Skin greenish, slightly sprinkled with russet. Stalk inserted at 
an inclination by a lip, surrounded by russet. Calyx closed, set 
in a small, irregular basin. Flesh white, coarse, granular, juicy, 
melting and vinous. Ripe September, October. 



552 



THE ?£▲&. 




Theodore Van Mom. 



Thompson's. Thomp. 

This new and very rich-flavoured pear, received by us from 
the Horticultural Society of London, was named in honour of 
Mr. Robert Thompson, the head of the fruit department in the 
Society's garden, to whose pomological acumen the horticultu- 
ral world is so largely indebted. 

Tree vigorous and productive, fruit variable. 

Fruit of medium size, obovate, slightly irregular in surface. 
Sldn pale lemon yellow, with a few small, russety dots and 
streaks. Stalk pretty stout, an inch or more long, inserted in 
a blunt, uneven cavity. Calyx open, stiff, often without divi- 
sions, basin slightly sunk. Flesh white, buttery, melting, with a 
rich, sugary, slightly aromatic flavour. October and November 



the pear. 6'5s 

Thorp. 

Received from J. M. Ketchum, of Brandon, Vermont. 

Fruit large, obovate, truncate, obtuse-pyriforra. Sliin fine 
waxen yellow, with a slight tinge of crimson, thickly covered 
with brown dots. Stalk of medium length, rather stout, in a 
deep, narrow, irregular cavity. Calyx small and closed, basin 
furrowed. Flesh white, buttery, melting. Flavour very agree 
able. October. 

ThUERLJxNCK, 

Beurre Thuerliuck. 

A very large, showy fruit, whose quality does not equal its 
beauty, and whose great weight of fruit causes it to fall from 
the tree with so little wind that it is not profitable for garden 
or orchard. (Al. Pom.) 

Totten's Seedling. 

Raised by Colonel Totten, of New Haven, Conn. Tree vi- 
gorous. 

Fruit medium or below, turbinate, pyriform. Skin pale yel- 
low, slightly sprinkled with russet, and shaded with dull crim- 
son. Stalk long, and fleshy at its insertion, by a lip. Calyx 
closed, basin shallow. Flesh whitish, buttery, juicy, melting, 
with a rich, vinous, perfumed flavour. Ripens last of Septem- 
ber, and first of October. 

Triomphe de Jodoigne. Bouvier. 

A seedling of Bouvier, very vigorous and productive. 
Voung wood dull brown. 

Fruit very large, obtusely pyriform. Surface knobby and 
uneven, with the appearance of suture along its side. Skin 
rough, thick, greenish-yellow, with russet dots, and a bronze 
blush on the sunny side. Stalk large, long and curved, inserted 
by a ring in an inclined cavity. Calyx small, partially closed, 
basin small. Flesh rather coarse, buttery, juicy, exceedingly 
musky, sweet, and pretty good. November, December. 

Tyler. 

Fruit small, turbinate, remotely pyriform. Skin yellow, co- 
vered with russet dots. Stalk long and slender, in a moderate 
cavity, surrounded by russet. Calyx open, basin shallow and 
uneven. Flesh white, coarse, granular, buttery, melting, juicy, 
brisk and vinous. October. 

Upper Crust. 

A seedling of South Carolina, and introduced by Colonel 
Summer. 

24 



554 THE PKAR. 

Fruit in size and shape resembling Dearborn's seedling. Co- 
lour green, much blotched with russet. Flesh buttery and melt- 
ing, with an excellent flavour. Season July, and ripens well in 
the house. Has not proved good here. 

UWCHLAN. 
Dowlin. Bound Top. 

Origin on the premises of widow Dowlin, Uwchlan township, 
Pa., near the Brandy wine. 

Fruit below medium, roundish, inclining to obovate. Skin 
yellow, mostly covered with golden russet. Stalk long, curved, 
in a slight depression. Calyx open, basin shallow. Flesh 
white, melting, juicy, with a fine, aromatic flavour. If not pick- 
ed early, it is disposed to rot at the core. Ripens last of Au 
gust. 

Van Buren. Wilder MS. 

An American seedling, raised by Governor Edwards, of 
New Haven, for which we are indebted to Colonel Wilder, of 
Boston. It is a most beautiful fruit, of second quality only for 
the table, but very excellent for baking and preserving, and 
kitchen use generally. 

Fruit large, obovate, rather flattened at the eye. Skin cleai 
yellow, with a rich, orange-red blush next the sun, regularly 
dotted with conspicuous, brownish specks, and slightly touched 
with greenish and russet spots. Flesh white, crisp, sweet and 
perfumed. 

Van Marijm. Bivort. 

Grosse Calebasse of Langelier. Triompbe de Hasselt. 

Triomphe de Noid. Beurre Van Marum. Bouteille. 

Fruit laige, oblong-pyi'iform. Skin yellow, rarely with a 
little red. Stalk rather long and slender, inserted ia a flattened 
cavity. Calyx large, set in a regular, shallow basin. Flesh 
white, liable to rot at the core, half melting, not very juicy, but 
sweet and pleasantly perfumed. October. 

Vauquelin. 
Poire Vauquelin. Poire Seutin ? 

Fruit medium, obovate, inclining to turbinate. Skin green, 
netted, patched, aud spiinkled with russet. Flesh granular, juicy, 
melting, vinous, and perfumed. November to March. 

Van Assche. Bouvier. 
Van Assene {erroneously). Van Asshe. 
Tree very vigorous, productive ; young shoots reddish-brown, 



THE PEAR. 



Fruit medium, turbinate, inclining to conic. Skin yellowish, 
sprinkled with numerous brown and red dots, with a warn/ 
cheek. Stalk short, rather stout, and ob'iiquely planted with 




Van Assche, 

out depression. Calyx partially closed, basin broad and deep, 
Flesh white, juicy, melting, with a rich, aromatic flavour. Ri- 
pens October, November. 

Vkrtk Longue of Angkrs. 

Fruit exceedingly elongated, pyriform, tapering from centre 
towards base and crown. Colour green. Stalk of medium 
length, stout, inserted at a great inclination. Calyx small, in a 
very small basin. Flesh green, juicy, with a good, sweet, vinous 
flavour. Ripens a little later than " Verte Longue" of Duhamel 
This last, we suspect, may be synonymous with " Green Fig." 



666 



THE PEAR. 



Veete Longue. Coxe. 
Mouille Bouche L.H.S. Long Green. Bivort. 

An old variety described by Duhamel. Tree very vigorous 
and productive. Fruit turbinate, somewhat elongated. Stalk 
of medium length, nearly perpendicularly inserted. Calyx 
small, almost witliout basin. Skin remains green when fully 
ripe. Flesh melting, juicy, with a pleasant, spicy flavour. 
September. 

Verte Longue Panache resembles the above, but striped with 
yellow. 




Vezouziere. 



Vezouziere. Thomp. Bivort. 

A seedling of Leon !e Clerc, vigorous and productive. 

Fruit medium or below, nearly globular, slightly oval, angn 
lar. Skin yellowish, sprinkled with minute grey and green 
dots. Stalk long, curved, inserted in a broad, shallow cavity. 
Calyx open, persistent, in a wide, uneven basin. Flesh very 
juicy, melting, sweet and agreeable. September. 



THE PEAR. 



i57 




Vicar of Winhfield. 



Vicar of Winkfield. 

Le Cure, ) of the 

Monsieur le Cur6, ) French. 



Thomp. 

Clion. Kenrick. 



Tliis large and productive pear was discovered not long stPce, 
as a natural seedling, in tlie woods of Clion, France, by a French 
curate, wlietce it obtained in France the familiar name of Le 



f68 THE PEAR. 

(7«re, or Monsieur le Cure. A short time after it became 
known at Paris, it was imported into England by the Reverend. 
Mr. Rham, of Winkfield, Berkshire, and cultivated and dissemi 
rated from thence, becoming known in the neighbourhood of 
London as tlie Vicar of Winkfield. 

With regard to its merits there is some difference of opinion 
— some persons considering it a fine fruit. It is always remark- 
ably large, fair, and handsome. We think it always a first rate 
baking pear. Occasionally we have tasted it fine as a table 
pear, but generally it is astringent, and only third rate for this 
purpose. If ripened ofi" in a warm temperalure, however, it 
will generally prove a good, second rate eating pear. But its 
great producti'S'eness, hardiness, and fine size, will always give 
it a prominent place in the orchard as a profitable market 
cooking pear. The tree gi'ows thriftily, with drooping fruit 
branches. Shoots diverging, dark olive. 

Fruit large and long-pyriform, often six inches long, and a 
httle one-sided. Skin fair and smooth, pale yellow, sometimes 
with a brownish ^heek, and marked with small brown dots. 
Stalk an inch or an inch and a half long, slender, obliquely in- 
serted without depression. Calyx large, open, set in a basin 
which is very slightly sunk. Flesh greenish-white, generally 
juicy, but sometimes buttery, with a good, sprightly flavour 
November to January. 

VicoMTE DE Spoelberch. Van Mons. 
De Spoelberg. Delices, Van Mons. 

Tree vigorous, productive ; has not proved very gooc'^ may 
improve with age. 

Fruit medium, roundish, turbinate. Skin pale yellow, cover- 
ed with numerous small dots, and small patches of russet. 
Stalk long, curved, fleshy at its insertion, with slight russet 
Calyx open, basin shallow. Flesh white, buttery, juicy, melt- 
ing, not high flavoured. November, December. 

Wadleigh. Cole. 

Origin, New Hampshire. Fruit rather small, roundish, obo- 
vate. Skin yellow. Stalk short, stout, inserted in a small 
plaited basin. Flesh melting, juicy and delicious. Tree hardy 
and vigorous. Last of August and first of September. (Cole.) 

Walker. Van Mons. 

135 of Van Mons. 

Tree hardy, but not a rapid grower; forms a fine pyramid; 
ghoots very stout, greyish- brown. 

Fruit large, exceedingly elongated, pyriform. Skin yellow, 



THE PEAR. 559 

with a crimson cheek. Stalk long, enlarged at its junction 
with branch and fruit. Calyx in an uneven basin. Flesh but- 
tery, rich, with a peculiar almond flavour. Ripens well, and 
keeps from September to December. 

Washington. Man. Ken. 
Robinson. 

A beautiful, oval, 
American pear of 
very excellent qua- 
lity, which is a na- 
tive of Delaware. 
It was discovered 
there in a thorn 
hedge, near Naa- 
man's creek, on 
the estate of Colo- 
nel Robinson, about 
fifty years ago. It 
is one of the most 
attractive and dis- 
tinct of our na- 
tive dessert pears. 
Young shoots slen- 
der, diverging, red- 
dish-brown. 

Fruit of medium 
size, oval-obovate, 
regularly formed. 
Skin smooth, clear 
lemon-yellow, with 
a sprinkling of red- 
dish dots on the 
sunny side. Stalk 
about an inch and 
a half long, inserted 
even with the sur- 
face, or with a Washington. 
slight depression. Calyx small, partly closed, and set in a shal- 
low basin. Flesh white, very juicy, melting, sweet and agreea- 
ble. Middle of September. 

Wendkll. 

A seedling of Van Mons, named in honour of Dr. H. Wen- 
dell, Albany, N. Y. Tree vigorous, upright. 

Fruit of medium size, pale yellow, with tracings and some- 
tinges large patches of russet, often with a brig-ht red cheek 




ftflO THE PEAR. 

next the sun. Flesh melting and juicj^, good, but not bigh fla 
voured. Middle of August to middle of September. (Robert 
Manning MS.) 

Westcott. Hort. 

A native of Rhode Island. Tree vigorous, an early bearei 
very productive. 

Fruit medium, irregular, globular. Stalk long, curved, ra 
ther stout, fleshy at its insertion, in a cavity of moderate depth, 
with a lip. Calyx very small, in a shallow, furrowed basin, 
Colour light yellow, with numerous grey dots. Flesh white, 
juicy, nearly melting, coarse, granular, sweet and agreeable. 
September, October. 

Wharton's Early. 

Origin unknown. Tree vigorous, wood yellowish-brown. 

Fruit above medium, obovate, pyriform. Skin yellowish- 
green, with russet dots. Stem long, cavity slight. Calyx open. 
Flesh white, melting, juicy, sweet. Ripe middle to last of Aix- 
gust. (Ellictt.) 

White's Seedling. 

Introduced by C. B. Lines, New Haven, Conn. 

Fruit medium, round, obovate. Skin greenish-yellow, some 
times russeted. Stem rather long and slender, obliquely insert- 
ed into a small fleshy excrescence. Calyx open, basin shallow, 
Flesh fine, juicy, and good. (Ad. Int. Rep.) 

WiEST. 

From Pennsylvania. Fruit medium, nearly globular, some- 
what oval. Skin green, with numerous dark-green dots 
Stalk rather long, inserted in a moderate cavity. Calyx open, 
basin shallow and irregular. Flesh whitish, juicy, melting, sub- 
acid, pleasant. September. 

Williamson. 

Origin on the farm of Nicholas Williamson, Long Island. 

Tree hardy, vigorous, and a good bearer. Fruit medium, ob 
ovate, narrowing rapidly to the stalk, which is stout and short 
in a moderate cavity. Calyx entirely caducous, leaving but a 
scar; basin rather deep and abrupt. Skin golden yellow, thick- 
ly sprinkled with russet dots, and considerably russeted at base 
and crown. Flesh yellowish-white, fine grained, and nearly 
melting, juicy, sugary, vinous, rich. October. (Hort.J 



THE rEAIU 56] 



Williams' Early. Man. 



A native fruit, which originated on the farm of Mr. A. D. 
Williams, of Roxbury, Mass. 

Fruit small, roundish-turbinate, regularly formed. Skin 
bright yellow, thickly sprinkled with rich scarlet dots on the 
Bunny side. Stalk an inch and a half long, straight, a little 
fleshy where it joins the fruit. Calyx very short, open ; basin 
shallow, and slightly plaited. Flesh white, a little coarse-grain- 
ed at first, but, when ripe, very juicy, half buttery, rich, with a 
slightly musky flavour. First to the middle of September. 
Young wood dark. 

WiLLERMOz. Bivort. 

Forms a fine tree, very much covered with spines. Fruit 
large, pyriform. Skin golden yellow at maturity, coloured on 
the side of the sun. Flesh white, fine, melting, juice abundant, 
sugary, and agreeably perfumed. October, November. (Al. 
Pom.) 

Wilmington. 

A seedling of Passe Colmar, raised by Dr. Brinckle of Phila- 
delphia. 

Fruit medium, obtuse-pyriform, somewhat compressed at the 
sides, sometimes roundish-obovate. Skin cinnamon russet, with 
patches of greenish-yellow on the shaded side, and sometimes 
faint traces of carmine on the part exposed to the sun, with oc- 
casionally a number of black dots encircled by a carmine mai 
gin. Stem somewhat variable in length, obliquely inserted in a 
small cavity, sometimes without depression. Calyx medium, 
with short, erect segments, set in a rather large, sometimes 
slightly furrowed basin. Flesh fine, melting and buttery. Fla- 
vour rich and saccharine, with the delicious aroma of the Passe 
Colmar— "Best." Season September. (W. D. Brinckle, MS.) 

Wilbur. 

The Wilbur is a native fruit, which originated in Somerset, 
Mass. Shoots slender, yellowish-brown. 

Fruit of medium size, obovate. Skin dull green and russeted. 
Stalk three-fourths of an inch long, inserted with little or no de- 
pression. Calyx prominent, basin scarcely sunk. Flesh melt- 
ing, juicy, sweet and pleasant, but slightly astringent. Septem- 
ber. 

Wilkinson. Man. Thomp. 

Tlic original tree grows on the farm of Mr. J. Wilkinson, 

24* 



662 THE PEAR. 

Cumberland, Rhode Island. The tree is very thrifty, hardy 
and a regular bearer. The shoots are long, upright, stout, 
greenish-yellow. 

Fruit of medium size, obovate, inclining to oval. Skin 
smooth and glossy, bright yellow, dotted with brown points,. 
Stalk an inch and a quarter long, rather stout, inserted with lit 
tie or no depression. Calyx small, open and firm, set in a shal- 
low basin. Flesh very white, juicy, melting, sweet and rich, 
with a slight perfume. October to December. 

Winter Seckel. 

Origin, near Fredericksburg, Va. ; introduced by H. R, 
Roby. 

Fruit medium, regularly formed, obovate. Skin dull yellow- 
ish-brown, somewhat russeted, with a red cheek. Stalk long, 
slender, curved. Flesh white, fine grained, buttery, very juicy, 
melting, with a very rich, sweet, aromatic flavoui-. February. 
(H. R. Roby.) 

Wredow. C. Hort. A. 

Tree moderately vigorous, very productive. 

Fruit medium, oblate, turbinate, inclining to pyriform. Skin 
russet, on greenish-yellow ground. Stalk long, inserted with- 
out cavity. Calyx small and open ; basin very shallow. Flesh 
butter}', juicy, melting, with a very rich, vinous flavour. Sep- 
tember, October. 

Zephikin Gr^goirr. Gregoire. 

Tree moderately vigorous, very productive. Fruit medium, 
nearly as broad as long, turbinate, I'emotely pyriform, slightly 
angular. Skin greenish-yellow, slightly shaded with fawn, and 
thickly covered with green and russet dots. Flesh white, fine, 
buttery, juicy, melting, with a sweet, highly perfumed flavour. 
November, December. 

Zephirin Louis Gregoire. Gregoire. 

Raised by Gregoire. Tree of moderate growth, produc- 
tive. 

Fruit of medium size, turbinate. Skin yellow, with a crim- 
son cheek, and slightly russeted about the stalk, which is short 
and thick, inserted in a small cavity. Eye small, basin shallow 
Flesh white, melting, very juicy, and delicately perfumed. De- 
cember. (Al. Pom.) 

ZoAR Beauty. Elliott. 
Zoar Seedling. 
A native of Ohio. Tree vigorous, dark-brown shoots, an ear- 



THE PEAR. 5G3 

\y 4nd abundant bearer. Fruit below medium, depressed, pyri- 
foim. Colour light yellow, with greenish spots, red in the sun, 
with deep red spots. Stem generally long, slender, curved, 
plaited, with slight depression on one side. Calyx large, basin 
shallow. Flesh yellowish-white, a little coarse, juicy, sweet. 
Ripe early in August. (Elliott.) 



CLASS III. 

Comprises those superseded by better sorts, some of which, 
however, are adapted to certain localities. 

Althorpe Crassane. Thomp. Lind. 

Fruit medium, roundish-ovate. Skin pale green. Flesh 
white, buttery and quite juicy, not rich, slightly perfumed. 
Ripe October, November. 

Amadotte. Thomp. 

Madotte. Beurr6 Knox? 

Fruit rather large, pyriform. Skin pale yellow. Stalk me- 
dium, cavity small. Calyx open, basin shallow and uneven. 
Flesh whitish, coarse, juicy, vinous; variable, sometimes astrin- 
gent. Ripe October. 

Ambrosia. Lind. Thomp. 

Early Beurre. 

A French pear of medium size, roundish-obovate. Skin 
greenish-yellow, a little russeted. Flesh buttery, without much 
flavour. September. 

Angleterre. Thomp. 

English Beurre. Lind,. Beurre d' Angleterre. Nbis. 

Fruit medium, pyriform. Skin dull light green, brownish- 
russet cheek. Flesh white, buttery and melting, full of juice, 
and of pleasant, though not high flavour. Middle of Septem- 
ber. 

Aston Town. P. Mag. Thomp. Lind. 

Fruit small, roundish-turbinate. Skin pale yellowish, with 
brown specks. Flesh soft, buttery, moderately sweet, perfumed. 
Middle and last of September. 

Beau Present d'Artois. 
Fruit large, pyriform. Skin light veljow, with numerous 



.')li4 THE PEAll. 

brown dots, and patches of russet. Stalk medium, in a slight 
cavity. Calyx small, partially closed in a shallow basin. Flesh 
gTanular, melting, sweet; scarcely good; apt to rot at the corC: 
Ripe last of September. 

Belmont. Thomp. 

An English kitchen pear. 

Fruit roundish-obovate, medium. Skin yellowish-green, a 
little brownish next the sun. Flesh rather coarse, juicy, and 
Bweet. October. 

Belle de Brtjxelles. Nois. Thomp. 
BeUe d'Aoftt. 

A large and handsome fruit, of poor quality. 

Fruit large, pyriform. Skin pale yellow, Avith a soft red 
cheek when fully exposed. Flesh white, sweet, and slightly 
perfumed. Middle of August. 

Bebgamotte d'Hollande. Thomp. Duh. 

Holland Bergamot. Lind. Bergamotte de Fougere. 

Beurre d'Alengon. Amoselle. 

Bergamotte d'Alengon. Lord Cheeney's. 

Jardin de Jougers. Sarah. 

An excellent kitchen fruit, which will keep sound till May oi 
June. Shoots stout, diverging, olive-brown. 

Fruit rather large, roumlish. Skin green, much marbled and 
covered with thin brown russet, but becoming yellowish at ma 
turity. Flesh white, crisp, with an abundant, sprightly, agreea 
ble juice. 

Bergamotte Suisse. 0. Duh. Lind. 
Swiss Bergamot. Lind. 

A very pretty, roundish, striped pear. Branches striped. 

Fruit of medium size, roundish, a little inclined to turbinate. 
Skin smootli, pale green, striped with yellow and pale red. 
Flesh melting, juicy, sweet and pleasant. October. 

Bergamot, Easter. Mill. Lind. Thomp. 

Bergamotte de Paques. Dull. Winter Bergamot. 

Bergamotte d'Hiver. Paddrington. 

Bergamotte de Bugi. Eoyal Tairling. 

Bergamotte de Toulouse. Terling. 

Robert's Keeping. St. Herblain d'Hiver. 

An old French variety. Tree \igorous and producti\e 
Fveeps well, and a good cooking fmit. 

Fruit medium, roundish-obovate, narrow at the stalk. Skin 



THE PEAR. 665 

smooth, pale green, thickly speckled with conspicmus, light 
grey dots, and becoming pale yellowish at maturity. Flesh 
•white, crisp, juicy, with a sprightly flavour. February to May. 

Bebgamot, Autumn. Mill. Lind. Thomp. 

English Bergaraot. York Bergamot. 

Common Bergamot {of England). English Autumn Bergamot 

Fruit small, roundish and flattened. Skin roughish green. 
Flesh greenish-white, coarse-grained at the core, juicy, sugary. 
September. 

The Bergamotte d'Automne of the French is a distinct 
fruit from this. Skin light yellowish-green, brownish-red cheek. 
Flesh breaking, juicy, and refreshing, but not high flavoured. 
A second rate fruit. 

Bergamot, Early. Thomp. Lind. P. Mag. 

A second rate French sort. Fruit medium, roundish. Skin 
pale yellowish-green. Flesh quite jui(Jy, crisp, with a pleasant, 
sweet flavour. Ripe about the 20th of August. 

Bergamot, Summer. Thomp. Coxe. 

The Summer Bergamot is an old foreign variety, of small 
size and second quality. The tree is of feeble growth. 

Fruit quite small, round. Skin yellowish-green. Flesh jui- 
cy, and pretty rich in flavour, but quickly becomes mealy and 
dry. Last of July. 

There is a Larc/e Summer Bergamot, quite distinct from the 
above. Flesh breaking and half buttery, not rich. September. 
Tlie tree grows and bears finely. 

Bergamot, Hampden's. Thomp. 

Summer Bergaraot. lAnd. Mill. Bergamotte d'Et6. 0. Duh. 
Bergamotte d'Angleterre. Scotch Bergamot, ) ac. to 

Fingal's. EUanrioch, ) Thomp. 

Fruit large, roundish, yellow. Flesh white, breaking, a little 
coarse in texture, but, if gathered early and ripened in the 
house, it becomes half buttery, sweet and agreeable. Firso of 
September. 

Bezi d'Heri. Thomp. 
Bezi RoyaL Franzosische Rumelbime. 

This is a very excellent winter stewing pear, which bears 
most abundantly. It is of no value for the dessert. 

Fruit medium, roundish. Skin greenish-yellow, with a red 
dish blush. Flesh tender, juicy, free from grit, with an aiiisp 
like flavour. Fit for cocking from October to January. 



666 THE PEAR. 

Beuree Le Fevre. 
Beurre de Mortefontaine. 
Fruit large, irregularly oval, very transient, not valuable. 

Beurr^; Bollvtiller. 
A baking pear of February and March, not valuable. 

Beurr6 Romain. Thomp. N. Dub. 

Of foreign origin. Fruit of medium size, V3gularly formed, 
obovate. Skin pale yellowish-green; flesh white, juicy, sweet 
and agreeable. September to October. 

Beurre Seutin. Bouvier. 

Fruit medium, pyriform, inclining to oval, irregular or angu- 
lar. Colour green, sprinkled with russet, sometimes shaded 
with dull crimson. A late-keeping, dry cooking pear. 

Beurr6 Kenrick. Man, in Hov. Mag. 

No. 1599 of Yan Mons. 

A Flemish seedling, of medium size. Skin greenish-yellow, 
russet spots. Flesh juicy, sweet and buttery. September. 

Be€rr]6 Knox. Thomp. Lind. 

A Flemish variety. 

Fruit large, oblong, obovate. Skin pale green, russet on one 
side. Flesh tender and soft, juicy and sweet, but not high fla- 
voured. Last of September. 

Bezi des V6t]6rans. Van Mons. 
Poire Rameau? Bouvier. 

Tree vigorous, productive; young wood deep gi-een. 

Fruit large, obtuse-pyriform. Skin light yellow, thickly 
sprinkled with grey dots, and slight patches of russet. Flesh 
firm, not tender ; chiefly for cooking. December to February. 

Bishop's Thumb. Thomp. Lind. 

A long, oddly shaped English pear. Fruit rather large, ob- 
/ong and narrow, and tapering irregularly. Skin dark yellow- 
ish-green, ha\nng a russet red cheek Flesh juicy, melting, 
with a vinous flavour, somewhat astringent, October. 



THE PEAR. 561 

Black "Worcester. Thomp. 

Black Pear of Worcester. Lind. Man. Parkinson's "Warden. 

A market fruit, esteemed for cooking. Tlie branches incline 
downwards with the weight of the fruit. Young shoots dark 
olive, diverging. Fruit large, obovate or oblong. Skin thick, 
rough green, nearly covered with dark russet. Flesh hard and 
coarse, but stews and bakes well. November to February. 

Bleecker's Meadow. Ken. Pom. Man. 

Large Seckel. Heidelberg. 

Peaster. Spice Butter. 

Meadow Feaster. 

A native fruit, said to have been found in a meadow in Penn- 
sylvania. It is a handsome, hardy fruit, and bears large crops, 
but it has been sadly overpraised as to quality. 

Fruit small, roundish. Skin bright, clear yellow, with crimson 
dots on the sunny side. Flesh very white, firm, with a pecu- 
liar musky or wasp-like aroma, and spicy taste, but mostly re- 
mains crisp and hard. Stalk straight and stiff, basin shallow 
Calyx open and reflexed. October and November. 

Bon Chretien, Flemish. Thomp. 
Bon Chretien Turc. 

The Flemish Bon Chretien is an excellent cooking pear; not 
v«'ry productive. 

Fruit of medium size, obovate. Skin pale green, and brown 
on the side exposed to the sun. Flesh crisp, juicy, and stews 
very tender. November to March. 

Bon Chretien, Spanish. Mill. Lind. Thomp. 
Bon Chretien d'Espagne. Spina. 
Fruit large, pyriform. Skin at maturity deep yellow, witli 
a brilliant red cheek, and dotted with reddish-brown specks. 
Flesh white, crisp, or half breaking, good for cooking. 

BoucQuiA. Hov. Mag. 
Beurre Boucquia. Ken. 
A Flemish pear; fruit rather large, oval, turbinate. Skin 
pale yellow. Flesh yellowish-white, rather astringent, and lia 
ble to rot at the core. October. 

BOURGEMESTER. 

Fruit large, pyriform. Skin pale yellow, with large grey 
dots, russeted around the eye. Flesh tender, juicy, and astrin 
gent. Novembci. Wood cracks and cankers badly. 



668 THE PEAR. 



Brougham. Thomp. 
All English variety; fmit roundish, oblate. Skin greenish 
yellow, some russet. Flesh coarse, astringent. November. 

Burnett. Ken. 

Raised by Dr. Joel Burnett, of Southboroiigh, Mass. 

Fruit lai-ge, obtuse-pyriform. Skin pale yellow. Flesh green* 
ish-white, a little coarse-grained, but juicy, sweet and good. 
First of October. 

Burlingame. 
Oi'igin, Ohio. Fruit medium, oblate, yellow. Flesh coarse. 
Flavour poor. September. 

Calebasse Tougard. 
Tree vigorous and productive. Fruit large and handsome, 
excellent in Europe, may not be suited to our climate. Octo- 
ber, November. (An. Pom.) 

Calebasse. Thomp. Lind. 

Calebasse Double Extra. Calebasse d'HoUande. 
Beurre de Payence. 

The Calebasse is a very grotesque-looking Belgian fruit, 
named from its likeness to a calabash, or gourd. 

Fruit of medium size, oblong, a little crooked and irregular 
or knobby in its outline. Skin rough, dull yellow, becoming 
orange russet on the sunny side. Flesh juicy, crisp, a little 
coarse-grained, but sugary and pleasant. Middle of September. 

Catillac. Mill. Duh. Thomp. 

Grande Monarque. Katzenkop. 
Cadillac. Groote Mogul 

40 Ounce. 

The Catillac is an old French baking and stewing pear, of 
very large size and of good quality for these purposes. In rich 
soil the fruit is often remarkably large and handsome. 

Fruit very large, broadly-turbinate (flattened-top shaped). 
Skin yellow, dotted with brown, and having sometimes a brown- 
ish-red cheek at maturity. Stalk stout, about an inch long, 
curved, and placed in a very narrow, small cavity. Calyx short 
and small, and set in a wide, rather deep plaited basin. Flesh 
hard and rough to the taste. November to March. 

Capucin. Van. Mons. 
Capuchin. 
One of Van Mons' seedHngs. Young shoots stout, diverging 
dark coloured. 



THE PEAR. 5(>9 

Fruit pretty large, oval. Skin pale yellow, a red cheek. 
Flesli greenisli, juicy, crisp, sugary and good. October. 

CiiAUMONTEL. Liud. Tliomp. Nois. 

Bezi de Chaumontelle. 0. Duh. Poit. Beurre d'Hiver. Roz. 
"Winter Beurre. Oxford ChaumonteL 

This old French pear takes its name from the village of 
Chaumontelle, in France, and succeeds well in Europe, but haa 
not proved good here, except in very favourable situations ; it 
may be valuable south. 

Fruit large, pyriform. Skin a little rough, yellowish in the 
shade, dotted with many brownish-russet dots, and brownish- 
red or rich deep red in the sun. Stalk about an inch long, in- 
serted moderately deep, in an angular cavity. Calyx placed at 
the bottom of a deep, uneven, angular basin. Flesh buttery 
and melting, eugary, with a peculiar and agreeable perfume. 
November to February. 

Charles of Austria. Thomp. Lind. 

Charles d'Autriche. 

A Belgian pear. Raised by Van Mons. Young shoots 
stout, upright, yellow-olive. 

Fruit large, roundish. Skin greenish-yellow, a little russet- 
ecl. Flesh white, tender, quite juicy, astringent. October.- 

Chelmsford. 

Origin, Chelnisfurd, Mass. Fruit large, yellow, red cheek. 
Flesh coarse, sweet, good for cooking, very productive, strong 
grower. Last of Sept. 

Clara. Van Mons. 

Claire. Kois. 

One of Van Mons' seedlings. It is of medium size, oval-py- 
riform. Skin clear yellow, dotted with red. Flesh white, melt- 
ing, very juicy and sweet, relieved by a slight acid. Septem- 
ber and October. 

Clinton. Man. in H. M. 

Van Mons, No. 1238. 

A second rate fruit. Large size; light yellow skin; flesh sott; 
battery and good, but not high flavoured. Midd e of November 

CoLMAR Neill. Thomp. 

Fruit large, obovate. Skin pale yellow. Flesh white, but- 
tery, melting, of good flavour. Ripens at the middle of October, 



670 THE PEAR. 



CoLMAR d'^^^te. Thopap. Bivort. 

Coluiar Pr6coce. Autumn Colmar. 

Fruit conic. Skin greenish-yellow. Stalk in a cavity. Calyx 
open, in a moderate basin. Flesh coarse, juicy, little astringent^ 
rots at the core. First of September. 

Colmar. O. Duh. Lind. Mill. 

De Maune. Incomparable. 
Winter Virgalieu, (0/ some.) 

Fruit medium or large, obtuse-pyriform. Skin light yellow 
Flesh melting, half buttery, juicy, sweet. December. 

Colmar Epine. Van Mons. Man. in H. M. 

An agreeable, juicy pear, sent to this country by Van Mens, 
and originated by him. Young shoots stout, upright, brown. 

" Fruit large, roundish-oblong, tapering, gradually, to an ob- 
tuse point at the stem, which is one inch long; colour greenish- 
yellow ; flesh white, sweet, melting, juicy, and good." Middle 
of September. 

Colmar d'Aremberg. 

Kartofel. CartofeL 

Fruit large, turbinate, pyriform. Skin green, becoming yel- 
low ; unworthy of cultivation as a table fruit. November. 

CoMPRETTE. Van Mons. 

A Flemish seedling. 

Fruit small, obtuse-pyriform. Skin yellowish-green. Flesh white, 
buttery, with a sugary perfumed juice. October, November. 

COMSTOCK. 

Comstock Wilding. 

Fruit of medium si^e, regularly formed, obovate. Skin smooth 
and glossy, bright yellow, with a crimson cheek. Flesh white, 
crisp, and if well ripened, with a sweet and sprightly flavour 
November. 

Commodore. Man. in Hov. Mag. 
Van Mons, No. 1218. 

A Belgian seedling. Branches slender. 

Fruit medium, very rcgular-obovate. Skin yellow, marked 
with a little red, some russet in patches. Flesh buttery, melt- 
ino-, with a sweet and good flavour. Last of October to last 
of November 



THE PEAR. 



COPIA. 



571 



A Philadelphia seedling. Fruit large. Skin yellow Flesh 
rather coarse, but sugary. September to October. 

Crassane. Thomp. Lind. 

Bergamotte Crassane. Cresane. 
Beurre Plat. 

Fruit large, roundish. Skin greenish-yellow. Flesh whitish, 
juicy, soft, sweet, and tolerably pleasant. October, and may be 
kept for a month longer. 

Crawford. Thomp. Man. 

A Scotch fruit, of second quality ; the chief merit of which 
is its hardiness in a cold climate. 

Fruit middle-sized, obovate. Skin light yellow, tinged with 
brown in the sun. Flesh white, buttery, sweet, and of a toler- 
ably pleasant flavour. August. 

Croft Castle. Thomp. 

An English variety, peculiar in its shape, and especially so in 
its flavour ; very productive. Fruit medium. Skin pale green- 
ish-yellow. Flesh juicy, crisp, and sweet. October. 

Cumberland. Man. Ken. 

A native fruit, in Cumberland, Rhode Island. 

Fruit rather large, obovate. Skin orange yellow, pale red 
cheek. Flesh white, buttery, and tolerably juicy. September 
and October. 

D' Amour. 

Ah I Mon Dieu. 0. Duh. Lind. Mon DieiL 
Poire d' Amour. 

A French pear of small size, obovate. Skin pale yellow 
nearly covered with red. Flesh white, juicy, and sweet, 
October. 

Doyenne Rose. C. A. H. 

Fruit above medium, obovate, obscurely pyriform. Skin yel- 
low, beaiitifully shaded with crimson. Stem short; cavity 
small. Calyx small ; deep, regular basin. Flesh white, coarse, 
granular, with very little flavour. Rots at the core. Last of 
October. 



672 THE PEAR. 

DucHEssE DE Mars. Thomp. 

Duchesse de Mars. 

A Frencli variety, of nearly medium size, obovate. Skin dul. 
yelluw, witli a brown russet. Flesh melting, juicy, with a per- 
fumed flavour. October, November. 

DuNMORE. Thomp. 

The Dunmore is a large pear, raised by Knight. It is a 
strong-growing tree, and bears exceedingly well. 

Fruit large, oblong-obovate, rather swollen on one side. Skin 
greenish, dotted and speckled with smooth, brownish-red russet. 
Flesh yellowish-white, buttery, melting, with a rich flavour; 
often astringent, and rots at the core. 

Early Denzalonia. 

Silliman's Russet? 

American. Origin unknown. Fruit small, roundish-oblate. 
Skin grey or brown russet. Stalk short and thick, small, open 
cavity. Calyx open ; basin shallow. Flesh white, coarse, sweet, 
and rich ; sometimes without flavour, and sometimes veiy good. 
Last of August. 

Eastnor Castle. 

Fruit medium, roundish. Skin green, and thick. Flesh 
jijreenish-white, juicy, melting. December. 

» Echasserie. 0. Duh. Lind. Nois. 

Bchasserie. Thomp. Bezi L'Echasserie. 
Bezi d'Echassey. Jagdbirne. 

A French pear of second quality; productive. 

Fruit of medium size, roundish-oval. Skin smooth, pale 
green, yellowish at maturity, slightly dotted with grey. Flesh 
melting, buttery, with a sweet, perfumed flavour. January to 
April. 

Edwards. 

Raised by Governor Edwards. A very good baking fruit. 

Fruit medium, nearly round, Bergamot-shape. Colour yel- 
.ow, sometimes shaded with crimson. Stalk short and thick. 
Calyx closed; basin deep, uneven. Flesh coarse, granular, not 
tender. September. 

Emerald. Thomp. 
A Belgian variety, variable, sometimes good. 



THE PEAR. 573 

Fiuit of medium size, obovate, rather square in figure, one 
sided, and somewhat knobby. Skin grtien, dotted with brown, 
and having a pale-brown cheek. Flesh melting, buttery, and 
sweet. December. 

Epine d'Ete. Thomp. Lind. 

Summer Thorn. Fondante Musquee. 
Satin Vert. 

Fruit medium, pyriform. Skin greenish-yellow. Flesh ten 
der, melting, with a sweet, musky, peculiar flavour. Last of 
August and first of September. 

Eye wo CD. Thomp. 

A seedling of Mr. Knight's. Tree vigorous and hardy. 
Fruit of medium size, oblate or flattened; skin much covered 
with russet. Flesh buttery, rich, and excellent. 

Fine Gold of Summer. Coxe. 

Fin Or d']6t6. 

Fruit small, roundish. Skin yellow, with a beautiful red 
cheek. Flesh juicy, good flavour, not rich ; very productive. 
Middle of August. 

Forme de Delices. Thomp. 

A new Flemish pear, received from the London Horticultural 
Society. Young shoots stout, upright, yellowish-green. 

Fruit medium, obovate. Skin rough, yellowish, with dull 
russet. Flesh buttery, melting, somewhat dry, but sweet. Last 
of October. 

FoRTUNEE. Bon. Jard. Thomp. Al. Pom. 

Episcopal La Fortunee de Parmentier. 

La Fortunee de Paris. Bergamotte Fortunee. 

Raised by M. Parmentier of Enghien ; has so far only proved 
a cooking fruit. 

Fruit below medium size, roundish, depressed. Skin covered 
with grey russet. Flesh white, juicy and sprightly, but not 
high flavoured. December to April. 

Foster's St. Michael. 

Fruit medium, roundish-ovate. Stalk medium, in a small 
savity. Calyx nearly closed, stiff"; basin shallow. Skin yel- 
ow Flesh coarse, somewhat astringent. September. 



674 THE PEAR, 

Franc Real d'Hiver. Thomp. 
Franc Real. Lini. 0. Duh. Fin Or d'Hiver. 

The Winter Franc Real is a good cooking pear, bears well, 
and grows upright, with wavy leaves. 

Fruit of medium size, roundish. Skin yello> speckled with 
russet brown, and having a brownish cheek. Flesh crisp and 
firm. In use from December to March. 

Frederic de Wurtemburg. Van Mons. Nois. 
Frederick of Wurtemburg. Vermilion d'^^tfi. 

One of Van Mons' seedlings; a very handsome and sometimes 
very good fruit, but often poor; growth unthrifty. 

Fruit large, one-sided, pyriform, rather uneven in its surface. 
Skin deep yellow at maturity, with a remarkably rich crimson 
cheek. Flesh white, juicy, melting and sweet; and when in 
perfection, buttery and delicious. September. 

Gendesheim. Thomp. Lind. 

A Flemish pear, of not very good quality. 

Fruit large, obtuse-pyriform. Skin pale greenish-yellow, a 
little russet. Flesh rather gritty near the core, elsewhere but- 
tery. October and November. 

GiLOGiL. Lind. Thomp. 

GCe-o-gile. Garde d'Ecosse. 

Poire a Gobert. JilogiL 

A large, showy French pear, only fit for cooking. 

Fruit large, roundish. Skin thickly covered with russet, with 
a reddish-russet cheek. Flesh very firm and crisp. November 
to February. 

Great Citron of Bohemia. Man. in H. M. 

Citronenbirne Bomische grosse, punctirte. Baum. Cat 

l^ruit small, oblong, yellow. Flesh sugary, juicy, a little coarse- 
grained, and not much flavour. Ripens the last of September. 

Green Pear of Yair. Thomp. 
Green Tair. 

The green pear of Yair is a European fruit, which piovea 
hut little worthy of cultivation here. 

Fruit of medium size, obovate ; skin green ; flesh juicy, but 
not high flavoured or rich. Septembei' 



THE PEAK. 575 



Gustin's Summer. 



Fruit small, roundish. Skin yellow. Flesh white sweet, with- 
out much flavour. First of September. 

nARRisoN's Large Fall. 

Rushmore's Bon Chretien. 

Fruit Large, pale yellow. Great bearer. Fine old baking 
pear, but not a table fruit. 

Newtown Virgalieu. 

Native of Long Island, a baking pear. November and De- 
cember. 

Hessel. Thomp. 

Hazel. 

A Scotch pear, very productive. Fruit small, obovate. Skin 
yellowish-green. Flesh whitish, juicy, of little or no value. 
First of September. 

Huguenot. 

A fruit of second quality, originated by Mr. Johonnot, of 
Salem. It bears abundantly, but is rather dry, and not worthy 
of general cultivation. Young shoots strong, upright, yellow- 
ish-brown. 

Fruit medium, roundish. Skin smooth, pale yellow, sprinkled 
with large spots of bright-red. Flesh white, fine-grained, hali 
breaking, sweet, but wanting in flavour and juice. October. 

Hull. Hov. Mag. 

Originated in the town of Swanzey, Mass. 

Fruit of medium size, obovate. Skin yellowish-green, a good 
deal sprinkled with russet. Flesh white, a little coarse-grained, 
but melting, juicy, with a sweet, slightly perfumed flavour. 

Hunt's Connecticut. 

An American fruit for kitchen use. Med.um, oblate, yellow- 
ish-green, coarse, dry, and sweet. 

Ives' Winter. 

Raised by Prof. Ives, of New Haven. Fruit medium, depress- 
ed, pyriform. Skin thick, yellowish, sprinkled with russet. 
Stem large and long, in an abrupt cavity. Calyx open, in a 
large basin. Flesh white, coarse, and granular. December. 



576 THE PEAK. 



Jalousie. Duh. Nois. Thomp. 

Fruit rather large, roundish to obovate, and more frequently 
pyriform. Skin rough, of the deepest russet; ruddy in the sun. 
Flesh a little coarse-grained, soft, sweet, and of pleasant flavour 
Last of September. 

King Edward's. Thomp. 

Jackman's Melting. Man. 

Fruit large, pyriform, tapering gradually to the stalk. Skin 
rather rough, yellow, red cheek. Flesh yellowish, buttery, melt 
ing, and good, when the season is favourable. October. 

King's Seedling. 

Medium size, oblate, angular. Skin yellowish-green, rough. 
Stalk in a cavity. Calyx open ; basin shallow. Flesh greenish 
white, granular, juicy, sugary, aromatic, perfumed. October. 

Knight's Monarch. Thomp. 

This pear, so far, has proved entirely worthless. Very pro- 
ductive, a late keeper, but does not ripen. It may succeed 
south. 

Knight's Seedling. (R. I.) Hov. Mag. N. E. Jar. 

Raised by Mr. Knight, of Rhode Island. 

Fruit modium, oblate, turbinate. Skin yellowish-green, rough. 
Stalk long, inserted by a slight cavity. Calyx closed, in a shal- 
low basin. Flesh juicy and sweet. October. 

Leon le Clerc. Thomp. 
L6on le Clerc de Laval. Nois. Blanc-per-ne. 

This is a good cooking pear, large size, and very distinct from 
the celebrated " Van Mons Leon le Clerc." In favourable sea- 
sons it is of tolerable quality for the table. 

Fruit large, obovate, but swollen at the crown, and narrow- 
ing a good deal at the stalk. Skin yellow, smooth, a little 
glossy, with russety spots at either end, and some large dots. 
Calyx large, with long, straight, narrow divisions, and placed in 
a slight basin. Stalk an inch and a half long, pretty stout, 
Bwollen at its point of insertion. Flesh white, juicy, crisp, and 
rather firm, with a tolerably pleasan* flavour. December to 
April. 



THE PEAR. 



67*? 



Little Muscat. Thomp. Lind. Mill. 



Little Musk. ) Muscat Petit. 

Petit Muscat )■ Coze. Sept-eu-gueule. 
Primitive. 



I 0. Dvh. 



'Fliis very little French pear, well known in many of our gar- 
dens, is allowed a place tliere, chiefly, because it is the earliest 
of all pears, ripening at the beginning of July. Fruit very small, 
turbinate. Skin yellov/, with a dull, red cheek. Flesh break- 
ing, sweet, with a slight musk flavour. Shoots dark brown ; 
eery productive. 

Locke. Hov. Mag. 

Locke's New Beurr6. 

This is a native fruit, originated by James Locke, West Cam- 
bi'idge, Mass. Fruit medium, roundish, obovate. Skin dull yel- 
lowish-green, slightly mottled with spots of darker green and 
bits of russet. Flesh greenish-white, melting, and juicy, with a 
sprightly, vinous flavour. November and December. 

Louise Bonne. 0. Duh. Lind. Thomp. 

Louise Bonne Real. St. Germain Blanc. 

An old French winter pear. Fruit large, pyriform, a little 
rounded towards the stalk. Skin smooth, pale green. Flesh 
white, rather coarse-grained, melting, sweet, and pretty good. 
December. 

Mansuette. Duh. 

Solitaire. Beurre de Semur. 

Fruit large, short, pyriform. Skin greenish-yeliow. Flesh 
half melting, juicy, somewhat astringent ; a baking pear. Sep- 
tember. 

Marie Louise Nova. Van Mons. Ken. 

This variety was sent by Van Mons to Mr. Manning. It will 
by no rueans bear a comparison with the Marie Louise, though 
in some seasons a very good fruit. The wood is veiy strong 
and Clark coloured. Fruit rather large, regular, pyriform, up- 
right. Skin smooth, yellow, with a brownish-red cheek. Fleteh 
at fii-st melting, juicy, and sometimes rich, but quickly decays. 
Last of September. 

Martin Sec. Thomp. Bivort. 
RouBeelette d'Hiver. 
Tree vigorous, very productive. Fiuit small, high-bulged, 



578 THE PEAK. 

pyriform. Skin deep yellow, shaded with crimson, and consi- 
derably covered with russet. Stem long, curved. Ca ys open, 
basin very small. Flesh granular, half-breaking, with an agree- 
able flavour ; excellent for cooking. November to February. 

March Bkrgamotte. 

One of Mr. Knight's seedlings Fruit small or medium. Co- 
lour green, with small grey dots and large patches of russet. 
Stialk long, straight, in a cavity like that of an apple. Flesh 
coarse, greenish, of no decided excellence. 

McVean. 

Origin, Monroe County, N. Y. 

Tree very vigorous, very productive. Fruit large, oblate, de- 
pressed-pyriform ; very broad at calyx. Skin yellow, dotted and 
patched with russet. Flesh juicy, but somewhat astringent. 
October. 

Messire Jean. O. Duh. MilL Thomp. 

Monsieur Jean. Messire Jean Dore. 

Messire Jean Gris. Mr. John. 

Messire Jean Blanc. John. 

An old French pear, but ratlicr coarse-grained and gritty. 
Shoots dark grey. Fruit of medium size, turbinate. Skin some- 
what rough, yellow, nearly covered with brown russet. Flesh 
gritty, white, crisp, juicy, and breaking, with a very sweet fla- 
vour. November and December. 

MicHAUX. jMan. in H. M. 

Compte de Michaux. 

Fruit of medium size, nearly round. Skin light yellowish- 
green, with a faint blush on the sunny side. Flesh white, hali 
buttery, juicy, sweet, but second rate. September and October. 

MoccAs. Tliomp. 

Originated by Mr. Knight. A good grower; productive, but 
not of good quality. 

Fruit medium, obovate. Skin green, sprinkled with sniall 
iots. Flesh juicy, but not rich. December. 

Muscat Robert. Thomp. 0. Duh. Lind. 

Poire a la Meine. Musk Robine. LincL 

D'Ambre. Early Queen. 

St. Jeaa Musque6 Gros. Queen's Pear. 

A larger and better (than Little) Muscat. Middle of July, 
•d lasts only a few days. 



THE PEAK. iJT'J 

Fruit small, turbinate. Skin greenisli-yellow. Flesh white, 
tender, juicy, and pleasant. 

Naumkeag. Man. 

A native of Salem, Mass. In wood and leaf it resembles the 
Brown Beurre. Fmit medium, roundish. Skin yellow russet. 
Flesh juicy, melting, but rather astringent in flavour. Bearis 
abundantly. October. 

i^ Oliver's Russet. 

Fruit below medium, roundish. Skin rough, cinnamon rus 
set, on yellow ground, with a blush. Stalk in a cavity ; basin 
small. Flesli whitish, coarse, without much flavour. Last of 
September. 

Orange Bergamotte. Coxe. 
Fruit medium, broadly turbinate. Skin rough, yellow. Flesli 
firm, rather acid for eating, but excellent for baking. Septem- 
ber. 

Orange d'Hiver. 
Winter Orange. 

Fruit medium ; an old pear, very productive ; not desirable 
for table, but a good baking pear. November, December. 

Pailleau. Van Mons. Man in H. M. 

A Belgian pear, of good quality, but rather coarse-grained. 
Fruit medium, turbinate. Skin rough, greenish-yellow wi.h 
patches of russet. Flesh juicy, sweet. Early in September. 

Pennsylvania. 
Smith's Pennsylvania. 

The Pennsylvania is a seedling, originated by J. B. Smith, 
Esq., of Philadelphia, a well known amateur. 

Fruit of medium size, obovate, a good deal narrowed towards 
the stalk. Skin brown russet, nearly covering a dull yellow 
ground, and becoming russet-red on the sunny side. Flesh yel- 
lowish-white, not very fine grained, juicy, half melting, sweet, 
peifumed, musky flavour. Middle and last of September. 

Pitt's Prolific. 

Pitt's Surpasse Marie. Ken. 

Surpass Maria Louise, (incorrectly of some American gardei^.) 

An English fruit of medium size, oblong-pyriform. Skin yel- 
.ow, a little russeted. Flesli juicy, soft, sweet, rather coarse. 

and of indifferent quality. Septembei'. 



680 THE rKAR. 



Pope's Scarlet Major. 

Fruit rather large, obovate, yellow, with a bright red cucek. 
Flesh white, breaking, and rather dry. Last of August. 

Pope's Quaker. 

Fruit very fair, middle sized, oblong-pyriform, smooth, yellow- 
russet, juicy, melting and pleasant. October. Both these pears 
are natives of Long Island, N. Y. ^ 

Princess Maria. Van Mons. 

Fruit pyramidal, below medium. Skin yellowish, nearly 
covered with russet. Stalk large and curved, fleshy at its junc- 
tion, in a small cavity. Calyx open, basin small. Flesh rather 
coarse, sweet, and agreeable. October. 

Princess of Orange. Lind. Thomp. P. Mag. 

Princosse d'Orange, Princesse Conqu^te. 

A Flemish variety, raised by the Count Coloma, in 1802. 
Fruit medium, roundish. Skin cinnamon russet in the shade, 
bright reddish-russet in the sun. Flesh pale yellowish-white, 
crisp, juicy, astringent. October and November. 

Princess Charlotte. Am. Pom. 

Raised by Esperen. A vigorous tree, productive. Frnit me- 
d.um, depressed-pyriform. Color greenish. Stalk stout and 
long in a cavity ; basin broad and shallow. Of great excellence 
in Belgium, but hitherto worthless here. October, November. 

Queen of the Low Countries. Ken. Man. in H. M. 
Reine des Pays Bas. Van Mons. 

Fruit large, often very large, broad pyriform, tapering ab- 
ruptly to the stalk. Skin in the shade dull yellow, dotted and 
russeted around the eye, and overspread with fine dark red on 
the side next the sun. 

Flesh white, buttery, melting, and juicy, with a rich, sub-acid 
vinous flavour. Variable, sometimes poor. Early in October. 

Reine Caroline. Thomp. 

A European pear, only fit for cooking. Fruit of medium size, 

naiTow-pyriforni. Skin yellow with a brownish-red cheek 

Flesh white, crisp, rather dry aud indifi"erent in quality. No 
V ember. 



THE PEAR. 581 



KoussEi.ET DE Meester. Van Mons. Man in H. M. 

Ferdinand de Meester ? 2fois. 
Sui'passe Meurice. 

Fruit medium, roundish. Skin pale-yellow, red next the sub 
Flesh juicy, sugary, coarse, not rich. October. 

RoussELET Hatif. 0. Duh. Thomp. 

Early Catharine. Coxe. Early Eousselet. Lind. 

Kattern, of Boston. Perdreau. 

Cyprus Pear. Poire de Chypre. Foit. 

Tlie Eousselet Hatif, better known in our markets as the 
Early Catharine Pear, though not a first rate fruit, has good 
qualities as an early variety. Productive, long slender branches, 
Fruit rather small, pyriform. Skin, when fully ripe, yellow, with 
a brownish-red check. 

Flesh a little coarse-gTained, sweet, pleasant, and slightly per- 
fumed. Ripens the middle of August, apt to rot at the core 
Young shoots stout, olive coloured. 

RoussELET DE Rheims. 0. Duh. Thorn ., 

Rousselet. Petit Eousselet, Nois. 

Spice or Musk Pear. 

This French pear, originally from Rheims, is sovpo&ied to 
have been the parent of our Seckel. There is a pielty strong 
resemblance in the colour, form, and flavour of the two fruits, 
but the Seckel is much the most delicious. The growth is quito 
different, and this pear has remarkably long aixl thrifty dark- 
brown shoots. It is sugary, and with a peculiarly aromatic, 
spicy flavour, and if it were only buttery^ would be a first rate 
fruit. Fruitsmall, turbinate, obovate, inclining to pyriform. Skin 
yellowish-green with brownish-red and russety specks. 

Flesh breaking or half buttery, with a sweet, rich, aromatic 
flavour. Ripe at the beginning of September, subject to rot at 
the core. 

Stone. Hov. Mag. 

Origin, Ohio. Tree vigorous and produr Jvc. Fruit large, 
broad-pyriform, imeven. Skin bright yellow .vith a sunny cheek, 
Stalk large, long, and curved. Calyx larg(. ; basin open, broad 
and shallow. 

Flesh white, somewhat buttery, slightly astringent August. 

St. Denis. 
Tree vigorous, with long, dark-i eddish branches. Fruitsmall, 



582 THE PEAR. 

turbinate, angular. Skin yellowish, considerably shaded with 
crimson,tliickly sprinkled with crimson dots. Stalk long, C;alyx 
open ; broad, shallow, uneven basin. Flesh breaking, a little 
coarse, sweet, and aromatic ; rots at the core unless gathered 
«arly. Last of August. i 

Sucre Vert. Thomp. Brivort. 

Green Sugar. 

Fruit medium or small, oblate, inclining to turbinate. Skin 
green. Stalk medium, fleshy at its insertion in a very slight 
cavity ; basin shallow. Flesh juicy, melting, sweet, and plea- 
sant. October. 

Sugar Top. Thomp. 

July Pear. Prince's Sugar. 
Prince's Sugar Top. 

Fruit roundish-top-shapcd. Skin smooth, yellow. Flesh 
white, somewhat juicy and breaking, sweet, but with little fla- 
vour. Last of J uly. 

SucREE DE Hoyerswerda. Thomp. 
Sugar of Hoyersworda. 

A pleasant German pear, of peculiar flavour, good when 
ripened in the house. It bears immense crops. Fruit small, 
obovate. Skin pale yellowish-green, thickly sprinkled with 
greenish-russet dots. 

Flesh white, quite juicj'', with a sweet and piquant flavour. 
It docs not keep long. Last of August. 

Summer St. Germain. Thomp. 

Short's Saint Germain. Saint Germain de Martin. 

St. Germain d'ifite. Ni Buh. 

A pleasant, juicy, simamer pear, of second rate flavour, bear- 
ing large crops. 

Fruit of medium size, obovate. Skin pale green all over the 
surface. Stalk an inch and a quarter long, obliquely inserted, 
Calyx large, in a basin scarcely sunken. Flesh juicy, tender 
with a very slight acid. Last of August. 

Summer Franc PtJEAL. Thomp. Lind. P. Mag. 

Franc Eeal d'^te. Diel Gros Micet d'£te. 

Fondante. Knuop. Green Chisel r 

Green Sugar. 

Fruit of medium size, obovate, but largest in the middle, anu 
tapering each way. Skin pale yellowish-green, dotted with 



THE PEAR. o8£ 

araall, browniuh-green dots. Flesh white, fine grained, buttery 
8Ugaj-v. Core laige. Ripe early in September. 

Summer Rosk. 

Epine Eose. Dim. Nbis. Poire de Rose. 

Caillot Rosat d'P^te. Epine d'Ete Couleur Rose. 

Thorny Rose. Mill. Rosenbime, of the Germans, 



Epird'Ete. \ '"''"'^^'•' 'f''"^'- 



Fruit medium, roundish. Skin faint yellow, with a red rus- 
set cheek. Flesh white, coarse. Last of August, not eatable. 

Summer Bon Chretien. Mill. Thomp. Lind. P. Mag. 

Bon Chretien d'Ete, 0. DuU, Musk Summer Bon Chretien. Goxe. 

Gratioli. ) fn Sommer Apothekerbirne. ) . ,. 

Gratioli d'Et6. [ ^^^^ Sommer Gute Christenbirne. ^%J^^^^ 

Gratioh di Roma. ) •""■"'■" '^- Die Sommer Chnstebu-ue. ) 

Summer Good Christian. Large Sugar, of some. 

This IS one of the oldest pears, having been cultivated for 
the last two centuries, all over Europe, It is common with us, 
but the stock is generally somewhat diseased. 

Fruit large, irr-egularly bell-shaped or pyriform, with swollen, 
knohhy sides. Skin yellow, with an orange-blush. Flesh yel- 
lowish, coarse grained, very juicy, and of a pleasant, simply 
sweet flavour. Last of August, or early in September. 

SuPERFONDANTE, Thomp, 

Fniit of medium size, obovate. Skin smooth, pale yellow, 
marked with russet. Flesh white, buttery, melting, and good 
October. 

Swan's Egg. Thomp. Lind. 

Moor-fowl Egg, incorrectly of some Boston gardens. 

Fruit small, oval. Skin pale green, washed with pale brown 
on the sunny side, and dotted with brownish specks. Flesh 
Boft, juicy, with a sweet somewhat musky flavour. October. 

Stlvange. Nois, Thomp. 
Bergamotte Sylvange. Green Sylvange, Lind. 

JVuit roundish-obovate, shaped like a bergamot. Skin rough, 
pale green, with a slightly darker green cheek. Flesh greenish- 
white, juicy, tender and melting, with a sweet, agreeable 
flavour. October, and keeps a long time. 



684 THE rEAlt. 



TiLLINGTON. 



A seedling of Mr. Knight's, hardly medium in size, ohovate 
Skin thick, rough, dark green, tinged with brown next the sun. 
Flesh coarse, of not more than second-rate quality. October. 

Vall^e Franc he. Thomp, Duh. 

De Vallee. Nbis. Poit. Bonne de Keinzheim. 
De Keinzheim. 

Fruit medium, obovate, or turbinate. Skin yellowish-green, 
Flesh white, not fine grained, quite juicy, but not buttery, and 
of a simple sweet flavour. Last of August. 

Van Mons Leon Le Clerc. 

Van Mons Leon le Clerc was originated by M. Leon le Clerc, 
an amateur cultivator, of Laval, in France, who, in naming it 
desired to couple his own name, with that of his friend, Dr, 
Van Mons — " le grand pretre de Pomona." Its shoots strong 
upright, olive. 

Tree cankers badly, and the fruit generally cracks, so that it 
is scarcely worth cultivating. 

Fruit large, oblong-obovate. Skin yellowish, much mingled 
with brown over nearly the whole surface, and slightly russeted 
near the stalk. Stalk an inch and a half long, rather stout, 
obliquely inserted, with little depression. Calyx small, open, 
set in a shallow basin. Flesh yellowish-white, battery, and 
melting, with a sugary flavour. October and Nevcmber. 

ViRGouLEusE. O. Duh. Poit. Thomp. 
Poire-glace. Chambrette. Bujaleuf. 

An excellent old French variety, which, in consequence of its 
indifferent crops, is scarcely cultivated in the middle states. 

Fruit medium, pyriform. Skin very smooth, yellowish-green 
at maturity, sprinkled with numerous gray or reddish dots. 
Flesh white, buttery, melting, and of good flavour. November 
to Januaiy. 

William Edwards'. "Wilder. Mss. 

A seedling of Ex-Gov. Edwards, of New Haven, very pro- 
ductive, and a good baking fruit, but not juicy or molting 
enough for the dessert. 

Fruit of medium size, obtuse-pyriform, terminating rather ab- 
mptly at the stalk. Skin yellow, and at maturity, pofuse-W 



iiiE i'Ea;i. 585 

dctted with red ar. i russet points or dots on the sunny side 
Flesh yellowish-white, buttery, sugary. September. 

"Windsor. Lind. Thomp, 

Summer Bell. Cuisse Madame, oj some. 
Konge. 

The Windsor is an old European pear, very commonly known 
in some parts of this country, as the Summer Bell pear. It is, 
however, only a cooking fruit. The tree is remarkable for ita 
stout, perfectly upright dark-brown shoots. 

Fruit large, pyriform, or bell-shaped, widest above the middle, 
narrowing to the eye. Skin yellowish-green. Flesh white, 
tender, or soft, coarse-grained, with a somewhat astringent 
juice. Rots at the core. Last of August. 

Yat. Lind. Thomp. 

Tutte. 

A Dutch pear. The trees have slender, drooping branches. 
Fruit small, turbinate. Skin brown russet. Flesh white, ten- 
der, juicy, with a sugary, perfumed flavour. Rots quickly. 
September. 

Selection of choice Pears to ripen in succession, from July to 
April. — Doyenne d'Ete Madeline, Bloodgood, Dearborn's Seed- 
ling, Beune Giffard, Rostiezer, Ott, Bartlett, Tyson, Osbands' 
Sumner, Belle Lucrative, Flemish Beauty, Beurre Bosc, Doy- 
enne White, Doyenne Boussock, Beurre d'Anjou, Seckel, Ur- 
baniste, Sheldon, Church, Beune Diel-Dix, Beurre Langelier, 
Lawrence, Winter Nelis, Beurre d'Aremberg, Beurre Gris d'Hi- 
ver Nouveau, Easter Beurre. 

Selection of Pears for a cold climate. — Doyenne d'Ete, Blood- 
good, Rostiezer, Fulton, Heathcote, Buft\im, Beurre Bosc, 
Flemish Beauty, Louise Bonne de Jersey on quijjce. Belle 
Lucrative, Urbaniste, McLaughlin, Dix, Beurre Diel, Beurre 
d'Amanlis, White Doyenne, Lewis, Winter Nelis, Princes St. 
Germain, Glou Morceau on quince, Jaminette, Vicar of Wink- 
field, Doyenne d'Hiver Nouveau. 

Selection of Pears for dwarfs on quince stocks. — Belle Lucra- 
tive, Beurre d'Amanlis, Beurre Diel, Beurre Langelier, Beurre 
d'Anjou, Duchesse d'Angouleme, Doyenne d'Ete, Doyenne 
Boussock, Easter Beurre, Figue d'Alen9on, Glou Morceau, 
Louise Bonne de Jersey, Napoleon, Nouveau Poiteau, Rostiezer, 
Soldat Laboureur, St. Michael Archangel, Urbaniste, Uvedale's 
St. Germain or Pound (for baking). Vicar of Winkfield, White 
Doyenne. 

26* 



580 



THE PEAK. 



List of untested foreign varieties promising well 



Abbe Edouard. 
Alexandrina. 
Avocat Allard. 
Bergamotte Esperen. 
Bezy de L'Emiite. 
Bourre Kenues. 
Bon Gustave. 
Comte de Paris. 
Colmar Delahant. 
Cassante de Mars. 
Desire Cornelis. 
Docteur Lantier. 
De Tongres. 
Doyen Dillen. 
Doj'^enne Defais. 
Dupuy Ciiarles. 
Emily Bivort. 
Gustave Bivort. 
Gros Rousselet d'AoCit. 



Gideon Paridant. 

Henri Bivort. 

Jules Bivort. 

Laure de Glymes. 

Leopold 1st. 

Madame Eliza. 

Madame Duear. 

Madame Adelaide De Re^ es. 

Marechal Dillon. 

Mignonne d'Hiver. 

Nouvelle Fulvie Gr^goire. 

Poire Peche. 

Prince Albert. 

Philippe Goes. 

Souvenir d'Esperen. 

Souveraine d'Printeras. 

Tlieodore Van Mons 

Iris Gregoiro. 



[Wq are indebted to our friend Louis E. Berckmans, the Bel- 
gian Pomologist, for the following lists of fruits, made at our 
request, and feel assured they will give general satisfaction.] 

A list of pear trees, of fine appearance, of vigorous growth, 
of a natural pyramidal shape (or easily kept in that form), of 
good bearing disposition, with fruit of good or best quality ; in 
a Avord, best adapted to a lawn, or garden walk, whei'e orna- 
ment and beauty are required, as well as the more essential 
qualities of a pear tree. 

1st List — For Beauty of Form. 



On Quince or Fear Stock. 

Beurre Laugelier. 

Beurre Superiin. 

Belle Lucrative. 

E'Sperine. 

Fig of Angers. 

Glou-morceau. 

Nouveau Poiteau. 

St. Michael Archangel. 

Urbaniste. 

Vicar of Winkfield. 



On Pear Stock, or DovMe-iowkf.d. 

Andrews. 

Bufium. 

Belle Epine Dumas. 

Capslieaf. 

Frederica Bremer. 

Kingsessing. 

Lawrence. 

Onondaga. 

Oswego B(;urre. 

Sterling. 

"Walker. 



2c? List. — Trees not quite so Fine as Pyramids. 



On Quince and Pear. 
Beurre Diel. 
Beurre d'Anjou. 
Barouue de Mollo. 



Pear Slock, or Double-workeeL 

Beurre Clairgeau. 

Boston. 

Brandywine. 



THE PEAK. 



531 



On Quince and Pear. 

Bonne d'Ez6e. 

Duchesse d'AngoulSme. 

Doyenne Gris. 

Howell. 

Jaminette. 

Louise Bonne de Jersey. 

Meriam. 

Ott's Seedling. 

Stevens's Genesee, 

Theodore Van Mons. 



Fear Stock, or Double-worked 

Dix. 

Doyenne Boussock. 

Fondante de Malines. 

Flemish Beauty. 

Frankford. 

Fulton. 

Graslin. 

General Taylor. 

Heathcote. 

Hericart. 

Niles. 

Pratt. 

"Wadleigh. 



Sorts not sufficiently tested, but of a fine pyramidal and at 
oamental form : — 



On Pear Stock; or Double-worked. 



Albertine. 
Alexandre Lambr6. 
Abbe Edouard. 
Arlequin Musque. 
Amand Bivort. 
Alexandrina. 
Bon Gustave. 
Beurre Berckmans. 
Beurre Hamccher. 
Beurre Roug-'e Tardif 
Beurre Burnieq. 
Bergamotte Esperen. 
" Sageret. 

Bezv de Priutemps. 
Bezy de L'Ermitc. 
Belle da Grand Montrouge. 
Bois Napoioou. 
Cr,iiite de Paris. 
Charles Frederick. 
Charles (or Charlotte) de Bou- 
logne. 
Conseillor Ranwez. 
Colmar Josse Smet. 
Desire Cornells. 
De Lamartine. 



Doyenne du Cornice. 

Esther Conte. 

Felix de Liem. 

Fondante de Noel. 

Gedeon Paridant. 

Gros Colmar Van Mons. 

Gustave Bivort. 

Ilenkel. 

Henri Van Mons. 

Juive. 

Leon Leclerc de La\aL 

Louis Dupont. 

Mareclial Pelissier. 

Monseigneur Affre. 

Prince Albert. 

Philippe Goes. 

Poire Peche. 

Parfum d'Aotit. 

Pius tlie IXth. 

Souvenir d'Esperen. 

Souveraine 'de Printempa. 

Surpasse Fortunee. 

Tea. 

Ursule Van Mons. 



Straggling trees of drooping and irregular habits, or bearing 
apon the extremities of the branches : — 



Beurre Giffart. 
Beurre d'Amanlis. 
Catillac. 
Columbia. 
Colmar Nelis. 
Chancellor. 
Josephine Malmes. 



Madeleine. 
Marie Louise. 
Passe Colmar. 
Poire Morel. 
Rostierer. 
St. Gh islam. 



Ot>8 THE PEACH. 



Although these sorts cau be reduced and kept in j yramidal 
shape, they are not so well fitted for it, and will nevei bear so 
well, if they bear at all. 



CHAPTER XXIL 



THE PEACH. 



Fersica vulgaris, Dec. ; liosacecB of botanists. 

Pichtr. of the French ; Pfirschhaum, German ; Persickkeboom, Dutch ; Per 

sica, ItaUan ; and El Melocoicya, Spanish. 

The peach tree is a native of Persia and China, and was 
brought i'rom the former country to Italy by the Romans in the 
time of the Emperor Claudius. It was considerably cultivated 
in Britain as early as the year 1550, and was introduced to thia 
country by the early settlers somewhere about 1680. From 
Persia, its native country, its name in all languages — Persico — 
Pecher — peach — has evidently been derived. 

The peach is a rather smali fruit tree, with narrow, smooth, 
serrated leaves, and pink blossoms. It is more tender and of 
shorter duration than most other of the fruits usually grown in 
temperate climates. It is never raised in England, and not 
generally in France, without the aid of walls. Even at Mon 
treuil, near Paris, a village whose whole population is mainly 
employed in cultivating the peach for market, it is grown entire!) 
upon whitewashed walls. China and the United States ai'e, ' 
therefore, the only temperate countries where the peach and the 
apple both attain their highest perfection in the open orchard. 
The peaches of Pekin are celebrated as being the finest in the 
world, and of double the usual size.* 

It is a curious fact in the history of the peach, that Avith its 
delicious llavour were once coupled, in the East, certain notions 
of its poisonous qualities. This idea seems vaguely to have 
accompanied it in1,o Europe, for Pliny mentions that it was sup- 
posed that the king of Persia had sent them into Egypt to poison 
the inhabitants, with Avhom he was then at Avar. As the peach 
and the almond are closely related, it has been conjectured by 
Mr. Knight that the poisonous peaches reterrea to weie swollen 
almonds, which contain a considei'able quantity of prussic acid. 
But it is also worth remarking that the peach tree seems to hold 

* The Horticultural world, since our intercourse has been put upon a 
more favourable footing with the " Celestial linipire," are looking with great 
eagerness to the introduction of many valuable plants and trees, the Chi 
Qcse being the most 6uriou.H and skil!'ul of uierely practical gardeners. 



TUB PKACH. 589 

rery mucli tlie same place in the ancient Chinese writings, that 
the tree of knowledge of the old Scriptures, and the golden 
Hesperides apples of the heathens, do in the early histoiy of the 
western nations. The traditions of a peach tree, the fruit of 
which when eaten conferred immortality, and which bore only 
once in a thousand years — and of another peacli tree of know- 
ledge, which existed in the most remote period on a mountain 
guarded by a hundred demons, the fruit of which produced 
death — are said to be distinctly preserved in some of the early 
Cliinese writings. Whatever may have been the nature of these 
extraordinary trees, it is certain that, as Lord Bacon says, " not 
a slip or sucker has been left behind." We must therefore con- 
tent ourselves with the delight which a fine peach of modern 
times affords to the palate and the eye. 

We believe there is at the present time no country in the 
world where the peach is grown in such great quantities as in 
the United States.''' North of a line drawn from the Mohawk 
river to Boston, comprising most of the Eastern States, they do 
not indeed flourish well, requiring some artificial aid to produce 
regular crops ; but in all the Middle, Southern, and Western 
States, they grow and produce the heaviest crops in every garden 
and orchard. Thousands of acres in New Jersey, Delaware and 
Maryland, are devoted to this crop for the supply of the markets 
of New York and Philadelphia ; and we have seen, in seasons of 
great abundance, Avhole sloop loads of fruit of second quality, or 
.slightly decayed, thrown into the North river in a single morn- 
ing. The market price usually \'aries from fifty cents to four 
vloilars per bushel, according to the abundance of the crop, and 
to the earliness or lateness of the season at which they are 
oftered ; one hundred and fifty cents being considered a good 
retail price. Many growers in New Jersey liave orchards of 
from 10,000 to 20,000 trees of diff"erent ages, and send to market 
in good seasons as many bushels of fruit ^Vom the bearing trees. 
When the crop is not universally abundant, the profits are very 
large ; if the contrary, they are often very little. But, as in some 
districts, especially in New Jersey, peaches are frequently grown 
on land too light to produce good crops of many other kinds, the 
investment is a good one in almost all cases. Undoubtedly, 
however, the great peach-growing district of the United States 
will one day be the valleys of the Ohio and Mississippi. With 
an equally favourable climate, that portion of the country pos- 
sesses a much finer soil, and the flavour of its peaches is unusual- 
ly rich and delicious. 

The very great facility with which the peach grows in thia 

* It will amuse our readers to read in Mcintosh's work " Tlio Orchard," 
that " the Americans usuahy eat the clingstones, wliile they reserve tlie 
freest :i05 foi feeding t lo pig:s ! " 



690 THK TEACH 

country, and the numerous crops it produces, almost vviihout 
care, liave led to a carelessness of cultivation which has greatly 
enfeebled the stock in the eastern half of the Union, and, as we 
shall presently show, has, in many places, produced a disease 
peculiar to this country. This renders it necessary to give some 
additional carj3 and attention to the cultivation of the peach ; and 
with very trilling care, this delicious fruit may be produced in 
great abundance i'or many successive years. 

Uses. Certainly no one expects us to write the praises of the 
peach as the most delicious of fruits. " To gild refined gold" 
would be a task quite as necessary, and if any one doubts the 
precise rank which the peach should take among the different 
fruits of even that cornucopian month — September — and wishes 
to convince us of the higher flavour of a Seckel or a Belle Lucra- 
tive pear, w'e will promise to stop his mouth and his argument 
with a sunny-cheeked and melting " George the Fourth," or 
luscious " Rareripe !" No man who lives under a warm sun 
will hesitate about giving a due share of his garden to peaches, if 
he have no orchard ; and evc^ !i ; who lives north of the best In- 
dian corn limits, ought to veuture on a small line of espalier, for 
the sake of the peach. In pics and pastry, and for various 
kinds of preserving, the peach is everywhere highly esteemed. 
At the south and west, where peaches are not easily carried to 
market, a considerable quantity of peach brandy is annually 
distilled from them, but we believe by no means so much as 
formerly. Hogs are fattened, in such districts, on the refuse of 
the orchard and distillery. 

In Western New-York, and indeed in r-iost parts of the coun- 
try where peaches are largely cultivated, the fruit is dried, and 
in this state sent to market in very large quantities. The dry- 
ing is performed, on a small scale, in spent ovens ; on a large 
scale, in a small drying house heated by a stove, and fitted up 
Avith ventilated drawers. These drawers, the bottoms of which 
are formed of laths, or narrow strips sufiiciently open to allow 
the air to circulate through them, are filled with peaches in halves. 
They are cut in two without being peeled, the stones taken out, 
and the two halves placed in a single layer with the skin down- 
ward. In a short time the heat of the drying house wi'.l coia- 
plete the drying, and the drawers are then ready for a second 
filling. Farther south they are spread upon boards or frames, 
and dried in the sun merely ; but usually with the previous pre- 
paration of dipping the peaches (in baskets) for a few minute! 
in boiling water before halving them. 

The leaf of the peach, bruised in water and distilled, gives the 
peach water, so much esteemed by many for flavouring articles 
of delicate cookery ; and steeped in brandy or spirits, they com- 
m micate to it the flavour of Noyeau. Indeed a very good 
initation of the celebrated Noyeau is made in this way, by using 



THE TEACri. 591 

the best white brandy, which, after being thi.s flavoured, it 
s^^oetened with refined sugar mixed with a small quantity ol 
railk, and afterwards decanted. 

Propagation. The peach is the most easily propagated of all 
fruit trees. A stone planted in the autumn will vegetate in the 
ensuing spring, grow three or four feet high, and may be budded 
in August or September. Two years from this time, if left undis- 
turbed, it will usually produce a small crop of fruit, and the next 
season bear very abundantly, unless the growth is over-luxuriant 

In nursery culture, it is customary to bury the peach stones, 
in autumn, in some exposed spot, in thick layers, covered with 
earth. Here they are allowed to lie all winter. As early in 
the spring as the ground is in fine friable condition, the stones 
are taken out of the ground, cracked, and the kernels sown in 
mellow, prepared soil, in the nursery roAvs where they are to 
grow. They should be covered about an inch deep. Early in 
the following September they will be fit for budding. This is 
performed with great ease on the peach, and grafting is there- 
fore seldom or never resorted to in this country, except at 
the south. The buds should be inserted quite near the ground. 
The next season the stock should be headed back in March, and 
the trees will, in good soil, grow to the height of a man's head in 
one year. This is, by for, the best size for transplanting the 
peacii — one year old from the bud. 

For northern latitudes, for cold soils, and for training, the 
plum stock is much preferable to the peach for budding the fine 
varieties. In England the plum stock is universally employed. 
The advantage gained thereby is, not only greater hardihood, 
but a dwaifer and neater habit of growth, for their walls. In 
France, some of the best cultivators prefci' the almond stock, 
and we have no doubt, as it would check the over-productive- 
ness of the peach, it would be desirable to employ it more 
generally in this climate. Still, healthy peach stocks aff"ord the 
most natural foundation for the growth of standard orchard 
trees. At the same time we must protest against the indiscri- 
minate employment (as is customary with some nurserymen) 
of peach stones from any and every source. With the. present 
partially diseased state of many orchards in this country, this is 
a practice to be seriously condemned ; and more especially as, 
with a little care, it is always easy to procure stones from sec- 
tions of country where the Yellows is not prevalent. 

For rendering the peach quite dwarf, the Mirabelle plum 
stock is often employed abroad. 

Soil and Situation. The very best soil for the peach is a 
rich, deep, sandy loam ; next to this, a strong, mellow loam ; 
then a light, thin, sandy soil ; and the poorest is a heavy, com- 
pact clay soil. We are very well aware that the extensive and 
profitable appropriation of thousands of acres of the lightest 



592 THE i'EACa. 

sandy soil in New Jersey and Delaware, has led many to believe 
that this is the best soil for the peach. But such is not the fact, 
and the short duration of this tree in those districts is unques- 
tionably owing to the rapidity with which the soil is impoverished. 
We have, on the contrary, seen much larger, finer, and riche** 
flavoured Trenches, produced for a long time successively, on mel- 
low loam, containing but little sand, than upon any other soil 
whatever. 

It is a well-founded practice not to plant peach orchards suc- 
cessively upon the same site, but always to choose a new one. 
From sixteen to twenty-five feet apart may be stated as the lim- 
its of distance at which to plant this tree in orchards — more 
space being required in Avarm climates and rich soils than under 
the contrary circumstances. North of New York it is better al- 
ways to make plantations in the sprmg, and it should be done, 
pretty early in the season. South of that limit it may usually 
be done with equal advantage in the autumn. 

In districts of country where the fruit in the blossom is liable 
to be cut off by spi'ing frosts, it is found of great advantage to 
make plantations on the north sides of hills, northern slopes or 
elevated gi'ounds, in preference to warm valleys and southern 
aspects. In the colder exposures the vegetation and blossoming 
of the tree is retarded until after all danger of injury is past. 
Situations near the banks of large rivers and inland lakes are 
equally admirable on this account, and in the garden where we 
write, on the banks of the Hudson, the blossoms ai'e not injured 
once in a dozen years, while on level grounds only five miles 
in the interior, they are destroyed every fourth or fifth season. 

With regard to the culture of peach orchards, there is a 
seeming disparity of opinion between growers at the north and 
south. Most of the cultivators at the south say, never plough 
or cultivate an orchard after it has borne the first crop. Plough- 
ing bruises the roots, enfeebles the trees, and lessens the crop. 
Enrich the ground by top dressings, and leave it in a state of 
rest. The best northern growers say, always keep the land in 
good condition, — mellow and loose by cultivation, — and crop it 
very frequently with the lighter root and field crops. Both are 
correct, and it is not difficult to explain the seeming difference 
of opinion. 

The majority of the peach orchards south of Philadelphia, it 
will be recollected, grow upon a thin, light soil, previously rather 
impoverished. In such soils, it is necessarily the case, that the 
roots lie near the surface, and most of the food derived by them 
is from what is applied to the surface, or added to the soil. 
Ploughing therefore, in such soils, wounds and injures the roots, 
and cropping the ground takes from it the scanty food annually 
applied or already in the soil, which is not more than sufficient 
for tbft orchard alone. In a stronger and deeper soil, the root* 



THE PEACH. 593 

of the peach tree penetrate farther, and are, mostly, oat of the 
reach of serious injury by the plough. Instead of losing by 
being opened and exposed to the air, the heavier soil gains 
greatly in value by the very act of rendering it more friable, 
while at the same time it has naturally sufficient heart to bear 
judicious cropping with advantage, rather than injury, to th.e 
trees. The growth and luxuriance of an orchard in strong land, 
kept under tillage, is surprisingly greater than the same allowed 
to remaiu in sod. The difference in treatment, therefore, should 
always adapt itself to the nature of the soil. In ordinary cases, 
the duration of peach orchards in the light sandy soil is rarely 
more than three years in a bearing state. In a stronger soil, 
with proper attention to the shortening system of pruning, it 
may be prolonged to twenty or more years. 

Prunini!. It has ahvays been the prevailing doctrine in this 
country that the peach requires no pruning. It has been allow- 
ed to grow, to bear heavy crops, and to die, pretty much in its 
own way. This is very Avell for a tree in its native climate, 
and in a wild state ; but it must be remembered that the peach 
comes from a warmer country than ours, and that our peaches 
of the present day are artificial varieties. They owe their origin 
to artificial means, and requii-e therefore a system of culture to 
correspond. 

In short, we view this absence of all due care in the manage- 
ment of the peach tree, after it comes into bearinr/, as the prin 
cipal original cause of its present short duration, and the 
disease which preys upon it in many of the older parts of the 
country. We therefore earnestly desire the attention of peach 
growers to our brief hints upon a regular system of pruning this 
valuable tree. Of course we speak now of common standard 
trees, in the orchard or garden. 

A peach tree, left to itself after being planted, usually cornea 
into bearing the third or fourth year, and has a well-shaped, 
rounded head, full of small bearing branches, and well garnish- 
ed with leaves. It must be borne in mind that the fruit is only 
borne on the young shoots 
of the previous summer's 
growth. In a young tree 
these are properly distributed 
throughout. But in a cou- 
ple of seasons, the tree, be- 
ing left to itself, the growth 
being mostly produced at the 
ends of the principal branch- 
es, the young shoots in the 
interior of the head of the 
tree die out. ine conse- A peach tree without pruning, as com 
quence is, that in a short mo?ily seen. 




594 THE PEACH. 

tim€ the interior of the tree is filled with long lean brw clit^ 
witli only young- shoots at their extremities. Any one can see 
that 5uch a tree can be provided with but half the number of 
heal'.hy strong shoots for bearing, that one Avould have if fille<? 
throughout with vigorous young wood. The sap flows tardily 
through the long and rigid branches, and not half leaves enough 
are provided to secure the proper growth of the fruit. And, 
finally, all the fruit which the tree yields being allowed to remain 
at the ends of the branches, they often break under its weight. 

Now, we propose to substitute for this, what is generally 
known as the shortening-in system of pruning. We affirm, 
both from its constant success abroad, and from our own expe- 
rience and observation in this country, that putting its two dis- 
eases out of the question (which we will presently show how to 
avert), the peach may be continued in full vigour and produc- 
tion in any good soil, for from ten to thirtj^ years. 

Let us take a healthy tree in the orchard or garden, in its 
first blossoming year. It is usually about 6 to 8 feet high, its 
well-shaped head branching out about three feet* from the 
ground. It has never yet been trimmed except to regulate any 
deformity in its shape, and this is so much the better. 

At the end of February, or as early in the spring as may be, 
we commence pruning. This consists only of shortening-in., 
i.e., cutting off lialf the last year''s growth over the whole out- 
side of the head of the tree, and also upon the inner branches. 
As the usual average growth is from one to two feet, we shall 
necessarily take off from six to twelve inches. It need not be 
done with precise measurement ; indeed, the strongest shoots 
should be shortened back most, in order to bring up the others, 
and any long or projecting limbs that destroy the balance of the 
head should be cut back to a uniform length. This brings the 
tree into a well-rounded shape. By reducing the young wood 
one half, we at the same moment reduce the coming crop one 
half in number. The remaining half, receiving all the sus- 
tenance of the tree, are of double the size. The young shoots, 
which start out abundantly from every part of the tree, keep it 
well supplied with bearing wood for the next year, while the 
greater luxuriance and size of the foliage, as a necessary conse- 
quence, produces larger and higher flavoured fruit.f Thus, 

* We tliink loiu heads much preferable to high ones on many accounts. 
Tliey shade the root, whicli insects are therefore mucli less liable to at- 
tack, and they are more within reach both for pruning and gathering. 

f It iii well, in shortening-back, to cut oft" the shoot close above a wood- 
hud rather than a bloss^om-bud. Few persons are aware how mucli the 
eize and beauty of the fruit depends on the size and vigour of the leaves. 
Wo have seen two peach trees of the same age side by side, one unpruned, 
and the other regularly shorlened-in, and both bearing about four bushels 
That of the latter was, ho%rever, of double the size, and incomparablj 
finer 




THE PEACH. 596 

while we have secured against tl e prevalent evi,, an over-crop. 
we have also provided for the 
full nourishment of the present 
years fruit, and induced a sup- 
ply of fruit-bearing shoots 
throughout the tree, for the next 
season. 

This course of pruning is fol- 
lowed regularly, every year, for 
the whole life of the tree. It is 
done much more rapidly than 
one would suppose ; the pruned A peach ti-ee 2}'>'unecC by the shorten- 
wounds are too small to cause ing-in mode. 

any gum to flow ; and it is done 

at the close of winter, when labour is worth least to the culti- 
vator. 

The appearance of a tree pruned in this way, after many 
years of bearing, is a very striking contrast to that of the poor 
skeletons usually seen. It is, in fact, a fine object, with a thick, 
low, bushy head, filled with healthy young wood, and in the 
summer with an abundance of dark-green, healthy foliage, and 
handsome fruit. Can any intelligent man hesitate about adopt- 
ing so simple a course of treatment to secure such valuable 
results ? We recommend it with entire confidence to the 
practice of every man in the country that cultivates a peach 
tree. After he has seen and tasted its good effects, we do nc<". 
fear his laying it aside.* 

* "While this is going through the press, our attention is drawn to tho 
following remarkable examples of the good effects of regular pruning, 
whicli we translate from the leading French Journal of Horticulture. We 
ask the attention of our readers to these cases, especially after perusing 
our remarks on the Yellows and its cause: 

" M. Duvilliers laid before the Royal Society of Horticulture an account 
of some old peach trees that he had lately seen at the Cliateau de Villiers, 
near FerLe-Aleps (Seine- et-Oise). These trees, eight in number, are grow- 
ing upon a terrace wall, wliich they cover perfectly, and yield abundant 
crops. The gardener assured M. DuvilHers that the}' had been under hia 
care during the thirty years that he had been at the chateau ; that they 
were as large when he first saw them as at present, and that he supposed 
them to be at least sixty years old. We cannot doubt (says the editor) thai 
ii is to the annual 2'>vuninri that these peach trees oive this long life; for the 
peach trees that are left to themselves in the latitude of Paris never live beyond 
twenty or thirty years. M. Duvilliers gave tlie accurate measuremeut ot 
the trunks and ))ranches of these trees, and stated, what it is more inter- 
esting to know, that although all their trunks are lioUow, like those ot 
old willows, yet their vigour and fertility are still quite unimpaired. [An- 
nales de la Socieie d' Horticulture, tome xxx. p. 58.) 

In volume 25, ijnge G7, of the same journal, is an account of n remark- 
able peach tree in tlie demesne of M. Joubert, near Yilleneuve le Hoi 
(departement de i'Yonne). It is trained against one of the wings of the 
mansion, covers a larg"^ space with its branches, and tho circumference oJ 



696 THE PEACH. 

Training the peach tree against walls or espaliers is but little 
practised in this country, except in the neighbourhood of Bostoit 
Espalier tiaining, on a small scale, is however highly worthy of 
the attention of persons desiring this fruit in the colder parts of 
the country, where it does not succeed well as a standard. 
Everywhere in New-England excellent crops may be pro- 
duced in this way. Full directions for training the peach, with 
illustrations, are given in page 38. 

Insects and Diseases. For a considerable time after the 
peach was introduced into America, it was grown everywhere 
f.outh of the 40° of latitude, we may say literally loithoat cul- 
tivation. It was only necessary to plant a stone in order to 
obtain, in a few years, and for a long time, an abundance of 
fruit. Very frequently these chance seedlings were of excellent 
quality, and the finer grafted varieties were equally luxuriant. In 
our new western lands this is now true, except where the disease 
is carried from the east. But in the older Atlantic states, two 
maladies have appeared within the last twenty years, which, 
beacuse they are little understood, have rendered this fine fruit 
tree comparatively short-lived, and of little value. These are 
the Pcach-horcr^ and the Yelloios. 

The Peach-borer, or Peach-worm (^qeria exitiosa, Say), 
does great mischief to this tree by girdling and devouring the 
whole circle of bark just below the surface of the ground, when 
it soon languishes and dies. 

The insect in its perfect state is a slender, dark-blue, four- 
winged moth, somewhat like a wasp. It commences depositing 
its eggs in the soft and tender bark at the base of the trunk, 
usually about the last of June, but at different times, from June 
to October. The egg hatches and becomes a small white borer 
or grub, which eventually grows to three-fourths of an inch 
long, penetrates and devours the bark and sap wood, and, after 
passing the winter in the tree, it enfolds itself in a cocoon under 
or upon the bark, and emerges again in a perfect or winged 
form in June, and commences depositing its eggs for another 
generation. 

It is not difficult to rid our trees of this enemy. In fact, 
nothing is easier to him who is wiUingto devote a few momenta 
every season to each tree. The eggs which produce the borer, 
it will be recollected, are deposited in the soft portion of bark 
just at the surface of the earth. Experience has conclusively 

its trunk, taken at some distance from the ground, is two feet and a half. 
It is kyioivn to he, actually, of more than 93 yaars' groioih, and is believed to 
bo more than 100 yeans old. It is still in perfect licaltli and vijjour. It 
is growing in strong soil, but it lias been regularl}^ subjected to a uni- 
form aud severe system of pruning, equivalent to our shorteniiig-in raodo. 
Where can any peacli tree, of half this age, be found in the United States 
naturally a much move favourable climate for it than that of France? 



THE PEACH. dif'J 

proved that if a small quantity, say half a peck of air-slaked 
lime, is heaped around the trunk of each tree at the end of May 
and suffered to remain till October, the peach-borer will not at- 
tack it. It has been tried most successfully in large orchards, 
where the protected trees have long remained sound, while 
those unprotected have been speedily dcstroj'ed by the borer. 
The remedy undoubtedly lies chiefly in covering the most vul- 
nerable portion of the tree from the attack of the insect ; and 
therefore persons have been more or less successful with ashe^ 
charcoal, clay, mortar, and other protectives. But we recom- 
mend for this purpose air-slaked lime or ashes* because these 
more fully answer the purpose as protectives, and w^hen spread 
over the surface, as they should be every autumn, they form the 
best fertilizers for the peach tree. 

This is the easiest and the most successful mode, and it 
should not be neglected a single season. Many careful and 
rigid cultivators prefer a regular examination of the trees every 
spring and autumn. On removing the earth, for a few inches, 
the appearance of gum or castings quickly indicates where the 
borer has made his lodging. A few moments with the knife 
tvill then eradicate the insect for the season. This is a very 
effectual mode, but not, on the whole, so simple or so good as 
the other, because the tree is always left exposed to attack, and 
to consequent injury, before the insect is dislodged. 

The Yellows. This most serious malady seems to belong 
exclusively to this country, and to attack only the peach tree. 
Although it has been the greatest enemy of the peach planter 
for the last thirty years — rendering the life of the tree uncer- 
tain, and frequently spreading over and destroying the orchards 
of whole districts — still little is known of its nature, and nothing 
with certainty of its cause. Many slight observers have con- 
founded it with the effects of the peach-borer, but all persons 
who have carefully examined it, know that the two are totally 
distinct. Trees may frequently be attacked by both the yel- 
lows and the borer, but hundreds die of the yellows when the 
most minute inspection of the roots and branches can discover 
no insect or visible cause. Still we believe proper cultivation 
will entirely rid our gardens and orchards of this malady ; an/ 
this belief is in part borne out by experiments under our own 
inspection. In order to combat it successfully, it is necessary 
that the symptoms should be clearly understood. 

Sym2)toms. The Yellows appears to be a cor stitutional dis- 
ease, no external cause having yet been assigned for it. Its in- 
fallible symptoms are the following : 

1. The production upon the branches of very slender, wiry 
shoots, a few inches long, and bearing starved, diminutive leaves, 

* B\eached ashes. 



698 THE PKACH. 

These shoots are not protruded from the extremities, hut from 
latent buds on the main portions of the stem and largpr 
branches. The leaves are very narrow and smaH, quite distinct 
from those of the natural size, and are either pale-yellow or des 
titute of colour. 

2. The premature ripening of the fruit. This takes place 
from two to four weeks earlier than the proper season. The 
first season of the disease it grows nearly to its natural size; the 
following season it is not more than half or a fourth of that 
size ; but it is always marked externally (whatever may be the 
natural colour) with specks anc^ large spots of purplish red. 
Internally, the flesh is more deepiy coloured, especially around 
the stone, than in the natural state. 

Either of the foregoing symptoms (and sometimes the second 
appears a season in advance of the first) are undeniable signs 
of the yellows, and they are not produced by the attacks of the 
worm or other malady. We may add to them the following 
additional remarks. 

It is established. beyond question, that the yellows is always 
propagated by budding or grafting from a diseased tree; that 
the stock, whether peach or almond, also takes the disease, and 
finally perishes ; and that the seeds of the diseased trees pro- 
duce young trees in which the yellows sooner or later break out. 
To this we may add that the peach, budded on the plum or 
apricot, is also known to die with the yellows. 

The most luxuriant and healthy varieties appear most liable 
to it. Slow-growing sorts are rarely aftected. 

Very frequently only a single branch, or one side of a tree, 
will be atfected the first season. But the next year it invariably 
spreads through its whole system. Frequently, trees badly 
attccted will die the next year. But usually it will last, growing 
more and more feeble every year, for several seasons. The roots, 
on digging up the tree, do not appear in the least diseased. 

The soil does not appear materially to increase or lessen the 
liability to the Yellows, though it first originated, and is most 
destructive, in light, warm, sandy soils. Trees standing in hard 
trodden places, as in or b) a frequented side-walk, often outlive 
all others. 

Lastly, it is the nearly universal opinion of all orchardista 
that the Yel ows is a contacjious disease, spreading gradually, 
but certainly, from tree to tree through whole orchards. It 
was conjectured by theJate William Prince that this takes place 
when the trees are in blossom, the contagion being carried 
from tree to tree in the pollen by bees and the wind. This 
view is a questionable one, and it is rendered more doubtful by 
the fact that experiments have been made by dusting the pol- 
len of diseased trees upon the blossoms of nealthy ones without 
communicating the Yellows. 



THE PEACH. 599 

"We consider the contagious nature of this malady an unset 
tied point. Theoretically, we are disinclined to believe it, as we 
know nothing analogous to it in the vegetable kingdom. But 
on the other hand, it would appear to be practically true, and 
for all practical purposes we would base our advice upon the 
supposition that the disease is contagious. For it is only in 
those parts of the Atlantic States where every vestige of a tree 
showing the Yellows is immediately destroyed, that we have 
seen a return of the normal health and longevity of the tree.* 

Cause of the Yellows. No writer has yet ventured to assign 
a theory, supported by any facts, which would explain the cause 
of this malady. We therefore advance our opinion with some 
diffidence, but yet not without much confidence in its truth. 

We believe the malady called the Yellows to be a constitu- 
tional taint existing in many American varieties of the peach, 
and produced, in the first place, by bad cultivation and the con- 
sequent exhaustion arising from successive over-crops. After- 
wards it has been established and perpetuated by sowing the 
seeds of the enfeebled tree either to obtain varieties or for 
stocks. 

Let us look for a moment into the history of the peach cul- 
ture in the United States. For almost a hundred years after 
this tree was introduced into this country it was largely culti- 
vated, especially in Virginia, Maryland, and New Jersey, as we 
have already stated, in perfect freedom from such disease, and 
with the least possible care. The great natural fertility of the 
soil was unexhausted, and the land occupied by orchards was 
seldom or never cropped. Most of the soil of these States, 
however, though at first naturally rich, was light and sandy, and 
in course of time became comparatively exhausted. The peach 
tree, always productive to an excess in this climate, in the im 

* The followint^ extract from some remarks on the Yellows by tha 
careful observer, Noj-es Darling, Esq., of New Haven, Ct., we recommend 
as worthy the attention of tliose who think the disease contagious. They 
do not seem to indicate that the disease spreads from a given point of con- 
tagion, but breaks out in spots. It is clear, to our mind, tliat in this, and 
hundreds of other similar cases, the disease was inherent in the trees, they 
being the seedlings of diseased parents. 

" Wlien the disease commences in a garden or orchard containing a con- 
BiJerable number of tree.s, it does not attack all at once. It breaks out 
in jiO'tches which are progressively enlarged, till eventually all the treea 
become victims to the malady. Thus in an orchard of two and a hall 
acres, all the trees were healthy in 1827. The next year two trees on 
tJie west side of the orchard, within a rod of each other, took the Yellows. 
In 1829, six trees on the east side of the orchard were attacked; five of 
them standing within a circle of four rods diameter. A similar foct is now 
apparent in my neighbourhood. A fine lot of 200 3^ouug trees, last year 
iu perfect health, now show disease in two spots near the opposite ends 
oftiie lot, having exactly six diseased trees in each patch coitiguous to 
each other ; wIuIr all the other trees are free from any marks of disease." 
— Cidtivalor. 



#00 THE PEACH. 

poverislied soil was no longer able to recruit its energies by ;iii 
n Jal growth, and gradually became moi'e and more enfeebled 
and short-lived. About 1800, or a few years before, attention 
was attracted in the neighbourhood of Philadelphia to the sud- 
den decay and death of the orchards without apparent cause. 
From Philadelphia and Delaware the disease gradually extended 
to New Jersey, where, in 1814, it was so prevalent as to destroy 
a considerable part of all the orchards. About three or four 
years later it appeared on the banks of the Hudson (or from 
1812 to 1815), gradually and slowly extending northward and 
westward, to the remainder of the State. Its progress to Con- 
necticut was taking place at the same time, a few trees here and 
there showing the disease, until it became w'ell known (though 
not yet generally prevalent) throughout most of the warmei 
parts of New England. 

It should be here remarked that, though the disease had beei: 
considerably noticed in Maryland and the Middle States pre- 
viously, yet it was by no means general until about the close of 
the last war. At this time wheat and other grain crops bore 
very liigh prices, and the failing fertility of the peach-orchard 
soils of those States was suddenly still more lowered by a heavy 
svstem of cropping between the trees, without returning any- 
thing to the soil. Still the peach was planted, produced a few 
heavy crops, and declined, from sheer feebleness and want of 
sustenance. As it was the custom with many orchardist^ to 
raise their own seedliiio- trees, and as almost all nurserymen 
gathered the stones inJiscriminuteJy iov stocks, it -is evident that 
the constitutional debility of the parent trees would naturally be 
inherited to a greater or less degree by the seedlings. Still the 
system of allowing the tree to exhaust itself by heavy and re- 
peated crops in a light soil was adhered to, and generation after 
generation of seedlings, each more enfeebled than the former, 
at last produced a completely sickly and feeble stock of peach 
trees in those districts. 

The great abundance of this fruit caused it to find its way 
more or less into all the markets on the sea-coast. The stones 
of the enfeebled southern trees were thus carried north, and, 
being esteemed by many better than those of home growth, 
were everywhere more or less planted. They brought with 
them the enfeebled and tainted constitution derived from the 
parent stock. They reproduced almost always the same disease 
in the new soil ; and thus, little by little, the Yellows spread from 
its original neighbourhood, below Philadelphia, to the whole 
northern and eastern sections of the Union. At this moment 
it is slowly but gradually moving west ; though the rich and 
deep soils of the western alluvial bottoms will, perhaps, for a 
considerable time, even without care, overpower the original 
taint of the trees and stones received from the east. 



TilK PEACil. OJl 

Let us now look a little more closely into the nature of this 
enfeebled state of the peach tree, which we call the Yellows. 

Every ajood gardener well knows that if he desires to raise a 
healthy and vigorous seedling plant, he mast select the seed 
from a parent plant that is itself decidedly healthy. Lindley 
justly and concisely remarks, "All seeds will not equally pro- 
duce vigorous seedlings ; but the healthiness of the new plant 
will correspond with that of the seed from which it sprang. For 
this reason it is not sufficient to sow a seed to obtain a given 
plant ; but in all cases, when any importance is attached to the 
result, the plumpest and healthiest seeds should be selected, if 
the greatest vigor is required in the seedling, and feeble or less 
perfectly formed seeds, when it is desirable to check natural 
luxuriance."'* 

Again, Dr. Van Mons, whose experience in raising seedling 
fruit trees was more extensive than that of any other man, de- 
clares it as his opinion that the more frequently a tree is repro- 
duced coiiiiniiouslt/ from seed, the more feeble and short-lived 
is the seedling produced. 

Still more, we all know that certain peculiarities of constitu 
tion, or habit, can be propagated by grafting, by slips, and even 
by seeds. Thus the variegated foliage, which is a disease of 
some sort, is propagated for ever by budding, and the disposi- 
tion to mildew of some kinds of peaches is continued almost 
always in the seedlings. That the peach tree is peculiarly con 
stant in any constitutional variation, the Nectarine is a well 
known proof. That fruit tree is only an accidental variety of 
the peach, and yet it is continually reproduced with a smooth 
skin from seed. 

Is it not evident, from these premises, that the constant soio- 
mg of the seeds of an enfeebled stock of peaches loould natarally 
produce a sickbj and diseased race of trees ? The seedlings will 
at first often appear healthy, when the parent had been only 
partially diseased, but the malady will sooner or later show itself, 
and especially when the tree is allowed to produce an over-crop. 

That poor soil, and over-bearing, will produce great debility 
in any fruit tree, is too evident to need much illustration. 
Even the apple, that hardiest orchard tree, requires a whole 
year to recover from the exhaustion of its powers caused by a 
full crop. The great natural luxuriance of the peach enables it 
to lay in new fruit buds while the branches are still loaded with 
fruit, and thus, except in strong soil, if left to itself, it is soon 
onfeebled.f 

• 

* Theory of Horticulture. 

\ The miserably enfeebled state of some kinds of pears on the sea-coast^ 
arising from unsuitable climate and the continual propagation by grafting 
from the same debilitated stock, is only a fair parallel to the Yellows in 
the peach tree 

•- 



SO'i TilK PEACH. 

Tliere are some facts, in our every-day obse 'vatiori, wliiclj 
ma}^ be adduced in pi'oof of this theory. In the first place, the 
varieties of this tree always most subject to this disease are the 
yelloio peache:i ; and they, it is well known, also produce the 
heaviest crops. More than nine-tenths of the victims, when 
the disease first appeared, were the yellow-fleshed peaches. On 
the othc hand,, the whi+e-fleshed kinds (those white and red 
ext'^mally/ are much more rarely attacked ; in some parts of 
the cou'riry never. They are generally less vigorous, and bear 
more moderate crops. And it is v/ell worth remarking that 
certain fine old sorts, tiie ends of the branches of which have a 
peculiar, mndewed appearance, (such as the old Red Rareripe, 
the Early Anne, &c.,) which sp.ems to check the growth with- 
out impairing the health, are rarely, if ever, attacked by the 
Yellows. Slow-growing and moderately productive sorts, like 
the Nutmeg peaches, i..re almost entirely exempt. We know 
an orchard in the adjoining county, where every tree has 
gradually died with the Yellows, except one tree which stood in 
the centre. It is the Red Njtmeg, and is still in full vigour. It 
is certainly true that these sorts often decay and suddenly die, 
but we believe chiefly from the neglect which allows them to 
fall a prey to the Pef>ch Borer, Indeed the frequency with 
which the Borer has been confounded with the Yellows by 
ignorant observers, renders it much more difficult to arrive at 
any correct conclusions respecting the contagious nature of the 
latter disease. 

It may be said, in objection to these views, that a disease which 
is only an enfeeblemcnt of the constitution of a tree, would not 
be sufficient to alter so much its whole nature and duration as 
the Yellows has done that of the peach. The answer to this is, 
that the debility produced in a single generation of trees, pro- 
bably would not have led to such effects, or to any settled form 
of constitutional disease. But it must be borne in mind that 
the same bad management is to a great extent going on to this 
day, the whole country over. Every year, in the month of 
August, the season of early peaches, thousands of bushels of 
fruit, showing the infallible fymptoms of the Yellows — a spotted 
skin, &c. — are exposed and foki in the markets of New- York, 
Philadelphia and Boston. Every year more or less of the 
stones of these peaches are planted, to produce, in their turn, a 
generation of diseased trees, and ev«ry successive generation is 
even more feeble and sickly than the last ! Even in the north, 
BO feeble has the stock become in many places, that an excessive 
crop of fine fruit is but too frequently followed by the Yellows. 
In this total absence of proper care in the selection both of the 
seed and the trees, followed by equal negligence of good culti- 
vation, is it surprising that the peach has become a tree com 
paiatively difficult to preserve, and proverbially short-lived ! 



THE PEACJl. 003 

Abroad, it is well known that the peach is always subjected 
to a regular system of pruning, and is never allowed to produce 
an over-crop. It is not a little singular, both that the Yellows 
should never have originated there, and that, notwithstanding 
the great number of American varieties of this fruit that have 
been repeatedly sent to England and are now growing there, the 
disease has never extended itself, or been communicated to 
other trees, or even been recognized by English or French 
horticulturists. We must confess these facts appear to us strong 
proofs in favour of our opinion as to the nature and origin of 
the malad)^ 

Remedy for the Yelloios. It may seem to many persons a 
difficult task to rid ourselves of so wide-spread a malady as 
this, yet we are confident tha^a little perseverance and care will 
certainly accomplish it. In the present uncertainty "with regard 
to its contagious nature, it is much the wisest course to reject 
" the benefit of the doubt," and act upon the principle that it is 
so. We know at the present moment several gardens, where 
the trees are maintained in good liealth by immediately rooting 
out and destroying every tree as soon as it shows marked 
symptoms of the malady. 

1. We would therefore commence by exterminating, root and 
branch, e\ery tree which has the Yellows. And another tree 
should not be planted in the same spot without a lapse of several 
years, or a thorough removal of the soil. 

2. The utmost care should be taken to select seeds for plant- 
ing from perfectly healthy trees. Nurserymen to secure this 
should gather them from the latest ripening varieties, or procure 
them from districts of the country where the disease is not 
known. 

3. So far we have aimed only at procuring a healthy stock of 
trees. The most important matter remains to be stated — how 
to jyt'Cserve them in a healthy state. 

The answer to this is emphatically as follows : pursue steadily ^ 
from the first beariny year, the shortening-in system cj prvning^ 
already explained. This will at once secure your trees against 
the possibility of over-bearing, and its consequences, and main- 
tain them in vigour and productiveness for a long time.* It 
will, in short, effectually prevent the Yellows where it does not 
already exist in ine tree. To whoever will follow these precau- 
tions, pursue this mode of cultivation, and adopt at the same 

* The following remarks, directly in point, are from Loudon's last work • 
" The effect of shortening the shoots of the peach is not merely to throw 
more sap intj the fruit, but to add vigour to the tree generally, by in 
creasing the power of the roots relatively to the branches. The peach 
being a «iiort-livod tree, it has been justly remarJced by Mr. Tliompson, were 
it alloj;td to expend all its accumulated sap every year, it would soon 'xhaust 
Use!/ and die of old aye '' Suljurban Horticulturist. 



t$04 TllZ PEAi.lI. 

time the remedy for the Borer already suggested, v^e will con- 
fidently insure healthy, vigorous, long-lived trees, and the finest 
fruit. Will any reasonable man say that so fine a fruit as the 
peach docs not fully merit them? 

AVhcther the system of shortening-in and careful culture will 
prevent the bref.king out of the Yellows when constitutionally 
latent in the tree, we will not yet undertake to say. A lew more 
experiments will prove this. In slight cases of the disease we 
believe that it may. Of one thing, however, we are certain : it 
has hitherto failed entirely to reclaim trees in which the malady 
had once broken out. Neither do we know of any well at- 
tested case of its cure, after this stage, by any means what- 
ever.* Such cases have indeed been reported to us, and pub- 
lished in the journals, but, v/hen investigated, they have 
proved to have been trees suffering by the etfects of the borer 
only. 

A planter of peach trees must, even with care, expect to see 
a few cases of Yellows occasionally appear. The malady is 
too widely extended to be immediately vanquislied. Occasion- 
ally, trees having the constitutional taint will slif>w themselves 
where least suspected ; but when the peach is once properly 
cultivated, these will every day become more rare until the ori- 
ginal health and longevity of this fruit tree is again established. 

The Curl is the name commonly given to a malady which 
often attacks the leaves of the peach tree. It usually appears 
m the mouth of May or June. The leaves curl up, become 
thickened and swollen, with hollows on the under, and reddish 
swellings on the upper siJe, and finally, after two or three 
weeks, fall off. They are then succeeded by a new and healthy 
£rop of foliage. This malady is caused by the punctures of 
rery minute aphides, or plant lice, {^Aphis Persicce?) which at- 
tack the under side of the leaves. Although it does not appear 
materially to injure either the tree or the crop, yet it greatly 
disfigures it for a time. In orchards, perhaps few persons will 
trouble themselves to destroy the insect, but in gardens it is 
much better to do so. A mixture of whale-oil soap, or strong 
soft soap and watei', with some tobacco stems boiled in it, and 
the whole applied to the branches from below with a syringe 
or garden engine, will soon rid the tree of the insects for one 
or more years. It should be done when the leaves are a third 
grown, and will seldom need repeating the same season. 

Varieties. The variety of tine peaches cultivated abroad is 
about fifty ; and half this number embraces all that are highly 



* All the specific applications to the root of such substances as salt, ley. 
brine, saltpetre, urine, &c., recommended for this disease, are founded on 
their good effects wlien aiiplied against the bortr. They have not been 
U'und of any value fc the Yellows. 



THE PEACH. 



GOiJ 



esteemed and generally cultivated in Europe. Innumerable 
seedlings have been produced in this country, and some of them 
are of the highest excellence. One or two of our nurserymen's 
catalogues enumerate over a hundred kinds, chiefly of native 
origin. Half of these are second rate sorts, or merely local va- 
rieties of no superior merit, and others are new names for old 
sorts or seedlings newly produced, and differing in no essential 
respects from old varieties. It is veiy desirable to reduce the 
collection of peaches to reasonable limits, because, as this fruit 
neither offers the same variety of flavour nor the extent of season 
as the apple and pear, a moderate number of the choicest kinds, 
ripening from the earliest to the latest, is in every respect bet- 
ter than a great variety, many of which must necessarily be 
second rate. 

It is worthy of remark that most of our American varieties, ot 
the first quality, have proved second rate in England. This is 
owing to the comparative want of sun and heat in their cli- 
mate. Indeed our finest late peaches will not ripen at all ex- 
cept under glass, and the early varieties are much later than 
with us. On the other hand, many of the best European sorts 
are finer here than in England, and we have lately endeavoured 
to introduce all of the foreign sorts of high quality, both with 
the view of improving our collection, and because we believe 




Fig. 211. Cliaraciers in the leaves of peaches. 



606 THE PEACH. 

they are generally purer and healthier in constitution than tuanj 
of our own native kinds. 

In the description of peaches and nectarines the form and 
outlines of many kinds are so nearly similar that we are 
obliged to resort to other characteristics to distinguish the 
varieties. The two most natural classes into which the kinds 
of this fruit are divided, are freestones and clingstones, (melt- 
trs and pavies, of the English ;) the flesh of the former part- 
ing freely from the stone, that of the latter adhering. 

Next to this, the strongest natural distinction is found in the 
leaves of the peach. At the base of the leaves of certain kinds 
are always found small glands, either round and regular, or ob- 
long and irregular, while the leaves of certain other kinds have 
no glands, but are more deeply cut or serraied on the margin. 
These peculiarities of the foliage are constant, and they aid ua 
greatly in recognising a variety by forming three distinct 
classes, viz. : 1. Leaves serrated and without glands, Fig. 211, a. 
2. Loaves with f-inall round or globose glands, h. 3. Leaves 
with large, irregular, reniform glands, c. 

This distinction ol leaves is valuable, because it not only as- 
sists us when we have Ibe fruit before us, but it may be referred 
to, foi- the sake of V'^rilVi^:^g an opinion, at any time during the 
season of foliage. 

There is also anothet «lass of characteristics to be found in 
the blossoms w^hich )s ronstant and valuable ; though not so 
much so as that of tho leaves, because it can only be referred to 
for a few days in the sjirng. The blossoms afford two well 
marked sub-divisions : l.st. Large flowers, always red in the 
'.entre, and pale at the "Parpin ; 2d. Small flowers, tinged with 
dark at the margin.* 

The most desirable pea/'het^ foi market growers in this coun- 
try are very early and vei y late kinds. These command 
double the pri^'e in market o'^ tinds ripening at the middle sea- 
son. For New Eng^lind, and the north, only the earliest kinds 
are desirable, as the late oncfi R-klom mature well. 

We shall divide peaches into three classes. 1. Freestone 
"^caches with pale flesh. 2. Freestone Peaches with deep yellow 
flesh. 3. Clingstone Peaches. 

* Lindley makes a third division, embracing a few sorts with blossoms 
of an intermediate size. But it is of no practical value, as any doubt as 
to which of the two ( ivisious any blossom belongs is immediately set at 
rest by the colour of the blossom. 



THE PEACH, 607 

CLASS I. 

Freestone Peaches, with pale flesh. 

Acton Scott. Lind. Thomp. 

'ITie Acton fcoii is an Englisli peach, raised by Mr. Knight. 
It is an excel) ;nt early fruit, and will thrive and ripen well at 
the north. 

Leaves with globose glands. Fruit of medium size, rather 
narrow and depressed at the top, with a shallow suture. Skin 
rather woolly, pale yellowish-white, with a marbled, bright red 
cheek. Flesh pale quite to the stone, melting, sugary, and rich, 
with sometimes a slight bitter flavour. Middle of August. 
Flow^ers large. 

Astor. Floy. 

An American peach, which originated in New York. It w 
good, but hardly first rate ; not very productive. 

Leaves with globose glands. Fruit large, rather flattened 
or broad, and slightly sunk at the top ; suture well marked. 
Skin pale yellowish-white, with a deep red cheek. Stone small. 
Flesh melting, very juicy, SAveet, and of excellent flavour. Ripens 
the last week in August. Flowers large. 

Baldwin's Late. 

Glands reniform. Flowers small. Fruit large, oblong, with 
a distinct swollen point. Skin greenish-white, with a slight red 
cheek. Flesh very firm, juicy, melting, and well flavoured. 
Freestone. Ripe the last of October, and will keep a long time. 
Disseminated by Dr. Baldwin, of Montgomery. (White's Gard.) 

Barrington. p. Mag. Thomp. Lind. 

Buckingham Mignonne. Colonel Ausleys. 

A handsome, very fine, and very hardy English peach. Tlie 
tree is vigorous and healthy. The fruit ripens at the medium 
season, about a week after the Royal George. 

Leaves with globose glands. Fruit large, roundish, inclining 
to ovate, and rather pointed at the top, with a moderate suture 
)n one side. Skin pale yellowish-white, with a deep red, mar- 
led cheek. Flesh but slightly tinged with red at the stone; 
aelting, juicy, very rich, and of the first qaality. Stone rugged, 
ark brown. Beginning of September. Flowers large. 

Batchelder. 
Origin, Haverhill, Mass. Hardy and productive; said to pro 



608 THE PEACH. 

duce the same from seed. Fruit large, round. Skin white, with 
a deep Wash. Flesh white, melting, juicy, very pleasant vinoua 
flavour. Last of September. (Cole.) 

Baugh. 

Leaves with reniform glands. Frait medium, roundish, ter- 
minated with a small point; suture obscure. Flesh pale yellow, 
almost white (pure white at the stone), with a slight blush to- 
wards the sun. Flesh yellowish-white, melting, and juicy, with 
a sweet, pleasant flavour; separates from the stone. Ripens the 
first of October. (White's Gard.) 

Bellcgarde. O. Duh. Lind. Thomp. 



) Ml is c 
Noir de Montreuil. j Ffench. 
Violette Hative, "1 - Brenlford Mignonne. 

Violetto Hative Grosse, I % "'"')^ Ronald's Mig-c 

French Royal George, yj^ngus/i Large Violet. 



Smooth-leaved Royal George, J ^ ' Early Garlande, {of some.) 

Early Royal George, )incorrecily of some 
Red Magdalen, j American gardens. 



This very excellent Fi'iM.ich peach is the one most highly 
esteemed by the Montreuil growers, who supply the Paris mar- 
kets, and it is equally valued by the English. It is also one of 
the handsomest and most delicious fruits here. 

Leaves with globose glands. Fruit large, round, and regular, 
the suture shallow, the top slightly hollowed, and having a lit- 
tle projecting point. Skin pale yellowish-green, with a rich red 
cheek, often streaked with darker purple. Flesh slightly mark- 
ed with red at the stone, a little firm, but very melting, juicy, 
rich, and high-flavoured. Stone rather large. End of August, 
and first of September, Flowers small. 

Brevoort. 

Brevoort'B Morris. 

Brevoort's Seedling Melter, Floy. 

One of the richest and most delicious of American peaches, 
and one of the favourite sorts for garden cultivation. It was 
raised some years ago by Henry Brevoort, Esq., of New York 
Bears regular, moderate crops. 

Leaves with reniform glands. Fruit medium or large, round, 
and rather broad, with a distinct suture, deep at the top. Skin 
pale yellowish-white, often a little dingy, with a briglit red 
cheek. Flesh rather firm, slightly red at the stone, rich, sugary, 
and high-flavoured. First of September. Flowers small- 



THE PKACH. . 609 

Belle de Vitrt, Duh. Lind. Thomp. 
Admirable Tardive. Bellis. Mil. 

This is not the Belle de Vitry of most of our gardens, which 
is the Early Admirable ; it is quite distinct, also, from the Late 
Admirable ; but is the Belle de Vitry described by Duhamel, 
and is a very firm-fleshed and excellent French variety, little 
known in this country. 

Leaves serrated, without glands. Fruit middle size, rathei 
broad, with a deep suture, the top depressed. Skin pale yel- 
lowish-white, tinged and marbled with bright and dull red. 
Flesh rather firm, red at the stone, melting, juicy, and rich, 
Ripens here the last of Se}>l 'laber. Flowers small. 

Briggs. 

Origin, Dedham, Mass. Hardy and productive. Fruit large, 
roundish ; suture continued almost round it. Skin white, nearly 
covered with bright red. Flesh white, tinged with red at the 
stone ; very juicy, of a rich, sweet, slightly vinous flavour. Free- 
stone. From first to middle of September. (Cole.) 

Cambridge Belle. 
Hovey's Cambridge Belle. 

Kaised by Hovey & Co., Boston, Mass. 

Fruit large, roundish. A beautiful peach, with a clear waxen 
skin, and a blush on the exposed side, and of a rich, brisk, deli- 
cious flavour. Freestone. Ripe early in September. (Ho^". 
Mag.) 

Carpenter's White. 

Raised by William S. Carpenter, upper part of New York 
City. 

Tree vigorous and productive ; leaves very large, serrulate, 
with globose glands. Fruit very large and round. Skin white, 
with a slight shade of green. Flesh white to the stone, juioy, 
melting, rich, and of excellent flavour; separates from the stone. 
Ripens about the middle of October, and promises to be a 
valuable late market variety. (P. B. Mead, MS.) 

Chancellor. Mill. Lind. Thomp. 

Chancelli^re, var. 0. Duh. Stewart's Late Galande 
Noisette. Edgar's Late Melting. 

Late Chancellor. 

The Chancellor is a celebrated French peach, long cultivated 
and highly esteemed abroad. It is said to have been origin- 
ati>d by M. de Seguier, of Paris, then Chancellor of France. 

26* 



Giy THE VLACH. 

Leaves vvitli reniform glands. Fruit large, oval, a\ 1th a well 
marked suture. Skin pale yellowisli-wliite, witli a dark crimson 
cheek. Flesh very deep red next the stone, melting, and pos- 
sessing a rich, vinous flavour. Stone oblong. Middle of Sep- 
tember. Flowers small. 

Clinton. 

A native variety, of second rate flavour. 

Leaves with globose glands. Fruit of medium size, round- 
ish, a little depressed at the top, but nearly without suture. 
Skin pale yellowish-white, with a red cheek marked by broken 
stripes of dull red. Flesh scarcely stained at the stone, juicy 
and good. Last of August. Flowers large. 

Cole's Early Red. 

A new American peach, which is a very fruitful and excel- 
lent variety for market culture. 

Leaves with globose glands. Fruit of medium size, roundish, 
with but little suture. Skin pale in the shade, but nearly all 
covered with red, becoming dark red on the sunny side. Flesh 
melting, juicy, rich, and very sprightly. Beginning to the mid- 
dle of August. Flowers small. 

Cooledge's Favourite. Man. Ken. 
Cooledge's Early Red Rareripe. 

This most popular early New England peach, was raised 
from seed by Mr. J. Cooledge, of Watertown, Mass. It is un- 
usually productive, and a very bright coloured, handsome peach, 
of excellent quality; and its hardiness renders it valuable at the 
north. 

Leaves with globose glands. Fruit lai'ge, roundish (the su- 
ture prominent at the top only), but rather the largest on one 
side. Skin clear, smooth, white, with a fine crimson mottled 
cheek. Flesh very melting and juic}'^, with a rich, sweet, and 
high flavour. Middle of August. Flowers small. 

Columbus, June. 

Glands globose. Flowers small. Fruit medium to large, 
flattened or slightly hollowed at the apex; suture shallow. 
Skin pale yellowish-white, with a rich red cheek. Flesh slightly 
red at the stone, melting, juicy and high-flavoured, excellent. 
Ripens here 20th June. Productive. Free. (White's Card.) 

Double Montagne, Lind. Thomp. 

Double Mountain. Montagne. 

Montaubaii. 

A. bigh-flavoui'ed and beautiful peach, much resembling .he 



THE PEACH. 611 

Noblesse. It is of Frencli origin, and is a favourite variety 
with the English gardeners. We think it one of thi finest 
peaches in this climate. 

Leaves serrated, without glands. Fruit of medium size, 
roundish, but somewhat narrower at the top. Skin pale green- 
ish-white, with a soft red cheek, which is marbled with darker 
red at maturity. Flesh white to the stone, very delicate and 
melting, with a plentiful and high-flavoured juice. Stone ovate 
and rugged. Middle of August. Flowers large. 

Druid Hill. 

Originated by Lloyd N. Rogers, Esq., of Druid Hill, near 
Baltimore. The tree is unusually vigorous, the shoots and 
leaves very large, and it bears abundantly. The very late sea- 
son of its maturity renders it valuable, as most of the luscious 
sorts are then gone. 

Leaves witli globose glands. Fruit large, roundish; the ca 
vity at the stalk rather narrow, the suture very slight, and the 
swollen point distinct, but scarcely prominent. Skin pale green- 
ish-white, clouded with red on the sunny side. P^lesh greenish- 
white, purple at the stone, very juicy and melting, with an ex- 
ceedingly rich, high v'inous flavour. Stone long and rathei 
compressed, much furrowed. Ripens from the 20th of Septem 
ber to the 1st of October. Flowers small. 

Early Anne. Lind. Thomp. 
Anne. Lang. Forsyth. G-reen Nutmeg. 

Tlie Early Anne is an old and familiar English sort. It is 
the first peach of any value that ripens, the Red and White 
Nutmegs being too small, and of indifferent flavour; and the 
Early Anne, itself, is so inferior to the Eady Tillotson (which 
ripens at the same time), that it will soon scarcely be cultivated, 
except by amateurs. The tree is of slender growth. 

Leaves serrated, without glands. Fruit rather small, round. 
Skin white, with a faint tinge of red next the sun. Flesh white 
to the stone, soft, melting, sweet, and of pleasant flavour. Last 
of July, and first of August. Flowers large, nearly white. 

Fay's Early Anne, a seedling of the above by Lincoln Fay. 
of Chautauque Co., N. Y., is larger and better; ripens a week or 
two later, and just before Early York (serrate). Skin wnitish, 
sometimes slightly tinged with red. Flesh white, juicy, melt- 
ing, and very good. 

Early Tillotson. 

The Early Tillotson is considered by many persors one of the 
best of the very early freestone peaches. It is a rariety frorc 



612 THE PEACH. 

central New Ycirk, first introduced to notice by our friend, J. J 
Thoma5, of Macedon, Wayne county. It is considered a native 
Df that part of the State. 

This has not succeeded well here, and most cultivators at the 
north have discontinued it. It mildews badly, grows slowly, 
and is not productive. At the south it is one of their very best 
early peaches, and in many localities it has proved fine. 

Leaves deeply serrated, without glands. Fruit of medium 
size, round. Skin nearly covered with red, the ground-colour, 
pale yellowish-white, being thickly dotted with red, and the 
exposed cheek being a dark red. Flesh whitish, but red at the 
stone, to which, though a freestone, it partially adheres, melt- 
ing, juicy, with a rich, highly excellent fiavour. It ripens the 
middle of August. Flowers sniiill. 

Early York. 

Early Purple. Pourpree HAtivo. 
Serrate Early York. 

The Early York has long been the most popular of early 
peaches in this country. It is at least a week earlier than the 
(true) Royal George, more melting and juicy, though not quite 
so rich, and deserves a place in every garden. In unfavourable 
soil, the ends of the branches are a little liable to mildew; but 
the tree is very hardy and productive. There are one or two 
newer seedlings raised from this, and bearing the same name, 
in New Jersey, which are rathei' more thrifty for the orchard, 
but do not possess the high flavour of the old kind. They are 
easily known from it by the absence of glands in the leaves and 
by the large flowers of the true sort. It is quite distinct from 
the Red Rareripe, which is large, broader, deeply marked with 
a suture, later in ripening and richer flavoured. 

Leaves serrated, without glands. Fruit of medium size, 
roundish, inclining a little to ovate, with a slight suture only. 
Skin very thin, pale red thickly dotted over a pale ground in 
the shade, but quite dark red in the sun. Flesh greenish-white, 
remarkably tender and melting, full of rich, sprightly juice. Ri- 
pens about the 18th of August. Flowers large. 

Early Newixgton Freestone. 

Newington Peach, ) ^- . , 

Early Newiiigton, } "^ "^^"2/ ^"^^ ^^^'^''^■ 

This is a large, and exceedingly high-flavoured, early peach , 

indeed, we consider it without a superior at its season. It 13 
quite distinct from the other Ncwingtons, which are clings and 
ratlier late, whi'e this is early and generally parts from the 
RtouG, though it freq'.vently happens that so'ne of the fruit or 



THE PEACH. (513 

the same tree adlieres partially or wholly to the stone; and 
this peculiarity (common, so far as we know, to but one ether 
kind) is one of its constant characteristics. It has been culti- 
vated here, and disseminated for the last twenty years, and we 
suppose it to be an American variety. The tree is only a mo- 
derate bearer. Leaves with globose glands. Fruit rather large, 
round, with a distinct suture, and one half the fruit always the 
larger. Skin pale yellowish-white, dotted and streaked with 
red, the cheek a rich red. Flesh white, but red at the stone, 
to which many particles adhere. If not fully ripe, it has the 
habit of a cling. Flesh juicy, melting, with a rich vinous fla- 
vour. Ripens directly after the Early York, about the 24th of 
August. Flowers small. 

Early Sweet Water. Floy. Thomp. 
Sweet Water. Large American Nutmeg. 

A very early, and very agreeable white peach, among tne 
best of its season, as it ripens early in August, not long after 
the Early Anne, and ten days or more before the Ea'ly York. 
It is an American peach, raised from a stone of the Early Anne. 
It is so much larger and superior to the Early Anne, or any of 
the Nutmeg peaches, that it has almost driven them out of our 
gardens. The tree is thrifty and productive, with pale shoots, 
and nearly white blossoms. 

Leaves with globose glands. Fruit of medium size, some- 
times large, roundish, with a slight suture. Skin pale white, 
very seldom with a faint blush when fully exposed. Flesh white, 
slightly stained at the stone, melting, juicy, sweet, and of very 
agreeable flavour. Ripe about the 8th of August. Stone 
small. Flowers large. 

Early Sweet Water (Prince's) is distinct from this, and Mr. 
Prince says equally valuable. 

Early Malden. 

Raised by James Dougall, Canada West. Has not proved 
as good here as serrate Early York, but much like it in growth. 
Flowers small. Leaves glandless. Fruit medium, roundish, one 
side enlarged ; suture distinct on one side. Skin whitish, mostly 
shaded with red in the sun. Flesh white, juicy, melting, spright- 
\y. Freestone. Middle of August. 



Early Admirable. Lind. Thomp. 

Admirable. L'Admirable. 
Belle de Vitry, {Bon Jardinier.) 

A very excellent French pearh, wrongly known by many in 



l31t THE PK Acn 

this country as the Belle <.le Yitiy, which is a distinct vari(;ty 
We find it early, and very prolific. 

Leaves with globose glands. Fruit not quite round. Skin 
pale yellowish-white, with a lively red cheek. Flesh red next 
tlie stone, melting, and juicy, with a good, rich, sweet flavour. 
Middle of August, Flowers large. 

Early Chelmsford. 

Mammoth. 

Leaves glandless. Fruit large, roundish ; suture clear round, 
deep on one side. Skin white, with a bright red cheek. Flesh 
white, very melting and juicy; of a very delicious, slightly 
vinous flavour. Freestone. 20th to last of August. Hardy, 
vigorous, and productive; one of the best, handsomest, and largest 
of early peaches. (Cole.) It also succeeds well at the south, and 
is one of their most profitable market varieties. 

Edward's Late White. 

From Dr. Baldwin, Montgomery, Alabama. Fruit large, 
roundish, depressed at the summit. Suture distinct; point at 
the apex small and slightly sunken. Skin moderately downy, 
white, with a beautiful waxen red cheek. Flesh white, red at 
the stone, slightly adherent ; sweet, juicy, and of excellent fla- 
vour. Ripe first of October, and continues all the month. (Wm. 
N. White, MS.) 

Emperor of Russia. Floy. Thomp. 

Cut-Leaved. Serrated. 

New Cut-Leaved Unique. 

A very rich and fine-flavoured peach, raised by Mr. Floy, in 
1812. Its growth is slow, and its shoots are inclined to be- 
come mildewed. It is rather a shy bearer here. The leaves 
are very deeply cut, or serrated on the edges. 

Leaves serrated, Avithout glands. Fruit large, roundish, and 
broad, with one half more swollen than the other. Skin downy, 
dull vellowish-white, with a dark red cheek. Flesh yellowish- 
white, rather firm, rich, and high-flavoured. Last of August* 
Flowers small. 

Favourite. Coxe. 

Favourite Red. 

A capital orchard fruit, of large size, hardy, and a most abun 
dant bearer. It is a very good native peach, though not of high 
flavour. 

Leaves with obscure, globose glands, often with none. Fruit 
brgc, oblong or oval. Skin white, rather downy, much covered 



THE PEACH. 615 

with red, whicL becomes a very dark red when fully expor-ofl 
in the snn. Flesh red at the stone, a little firm, but juicy, with 
a good, vinous, but not rich flavour. Second week in Septem- 
ber. Flowers small. 

Fox's Seedling. 

A good and productive late peach, a native of New-Jersey. 

Leaves with globose glands. Fruit round, a little compressed 
cavity at the stalk narrow. Skin white, with a red cheek 
Flesh melting, juicy, sweet, and good. Middle of September 
Flowers small. 

FULKERSON. 

Fulkerson's Early. 

Originated with R. P. Fulkerson, Ashland, Ohio. Hardy and 
productive. Fruit medium, obtuse, rounded ; sides irregular, 
unequal ; suture half round. Skin whitish, rich red cheek. 
Flesh whitish-yellow, tinged with red at the pit. Juicy, rich, 
sweet, and high-flavoured. Freestone. 20th August. (Elliott.) 

George the Fourth. Floy. Lind. Thomp. 

This is certainly the most popular peach for garden culture 
in the United States. It is large, bears regular and moderate 
crops, is of the highest flavour, and the tree is unusually hardy 
and vigorous, succeeding well in all parts of the country. No 
garden should be without it. The original tree stood, not long 
since, in the garden of Mr. Gill, Broad-street, New-York. 

Leaves large, with globose glands, often obscure. Fruit large, 
round, deeply divided by a broad suture, and one half a little 
larger than the other. Skin pale yellowish-white, finely dotted 
with bright red, and deepening into a rich dark-red cheek on 
one side. Flesh pale, marked with red at the stone (which is 
small), melting, very juicy, with a remarkably rich, luscious 
flavour. Ripens the last of August. Flowers small. 

Large Early York, Honest John, and Haine's Early Red, are 
said to be synonymous with this. Further tnal is necessary to 
decide. 

GORGAS. 

Originated with Benjamin Gullis, Philadelphia. Growth vig- 
orous. Leaf glandless. Flowers small. Size rather large, round • 
tsh, with a small f.wollen point at the apex. Skin yellowish 
white, clouded, and blotched with red on the exposed surface ; 
lull greenish on the shaded parts. Suture indistinct; cavity 
ieep and wide. Flesh whitish, slightly stained at the stone ; 
•'licy, non-adherent. Flavour saccharine, and exceedingly lus- 



616 



THE PEACH. 



cious ; quality " best." 
W. D. Brinckle, MS.). 



Maturity about 20tb September. (I)i 



Green Catharine. 

Origin uncertain. Glands globose. Flowers small. Fruit 
large, roundish. Skin pale green, with a red cheek only when 
exposed to the sun. Flesh greenish-white, red at the stone, 
very juicy, melting, and very good flavour. Freestone. Ke- 
quires a warm season to bring it to perfection. Ripe from the 
first to middle of September. 

Grosse Mignonne. O. Duh. Lind. Thomp. 



Royal Kensington. 
Grimwood's Royal George. 

New Royal George. 

Large French Mignonne. 
French Mignonne. 
Swiss Mignonne. 
Purple Avant. 
Early Purple Avant. 
Early May. 
Early Vineyard. 
Neil's Early Purple. 
Johnson's Early Purple. 



s § 2 



_o"S; 



Vineuse de Fromentin. 

Mignonne. 

Veloutee de Merlet. 

Vineuse. 

Pourpree de Normandie. 

Belle Beaute. 

Belle Bausse. 

La Royal {of some). 

Pourpree Hative {of some). 

Ronald's Seedling Galande. 

Royal Sovereign. 

Superb Royai. 



Tlie Grosse Mignonne is certainly the "world renowned" u\ 
peaches. In France, its native country, in England, in America, 
in short everywhere, it is esteemed as one of the most delicious 
of varieties. It is a good and regular bearer, a large and hand- 
some fruit, is a favourite for those who have to grow peaches 
under glass, and ripens the best crops even in a rather unfavour- 
able climate, like that of Boston. The great number of names 
by which it is known abroad (and we have not quoted all), 
proves the universality of its cultivation. 

Leaves with globose glands. Fruit large, roundish, always 
somewhat depressed, and marked with a hollow suture at the 
top. Skin pale greenish-yellow, mottled with red, and having 
a purplish red cheek. Flesh yellowish-white, marked with red 
at the stone, melting, juicy, with a very rich, high, vinous fla- 
vour. Stone small, and very rough. Middle of August, before 
the Royal George. Flowers large. 

Haines' Early Red. 

An early peach, originated in New Jersey, of very fine fla- 
vour, and so hardy and productive as to be a popular orchard 
fruit. 

Leaves with globose glands. Fruit of medium size, round, de- 
pressed at the top, with a well-marked suture extending round 
the fruit one half larger than the other. Skin pale white 



THE PKACM. CTJ 

marked with red, and nearly covered with deep red. Flesh 
greenish -white, very juicy, melting, sweet, and well-flavoured 
Middle of August. Flowers small. 

Hastings' Rareripe. 

Origin unknown. Globose glands. Flowers small. Fruit 
above medium, round, often a little flattened. Skin yellowish- 
white, having a purplish-red cheek on the sunny side, shaded 
off with specks of the same colour. Productive, juicy, and ol 
dehcious flavour. Middle of September. (Manning.) 

Hative de Ferrieres. 

A new early French variety. Fruit medium, roundish ; su- 
ture shallow ; one side a little enlarged. Skin white, nearly 
covered with rich red. Flesh white, slightly tinged at the stone, 
juicy, melting, with a sweet, rich, vinous flavour. Freestone 
Ripe last of August, just after Early York. 

Henry Clay. 

A southern peach, introduced and described in the Horticul 
turist by Rev. A. B. Lawrence, Woodville, Miss. Fruit very 
large. Skin deep purple in the sun, shading to bright pink 
and ci'eamy white. Flesh grayish-white, delicate, tender, pecu- 
liar flavour, partaking slightly of pine-apple and strawberiT 
First of August ; September at the North. Freestone. 

Jane. 

Baxter's Seedling, No. 1. 

Origin, Philadelphia, Pa. Fruit large, ten and one-half inches 
in circumference ; roundish, oblate, greenish yellowish-white, 
with a red cheek. Free. Flavour delicious ; quality very good 
to best. Season, last of September and first of October. (Ad. 
Int. Rep.) 

Jones' Early. 

Raised by S. T. Jones, Staten Island, N. Y. Globose glands. 
Fruit medium, roundish ; suture shallow, distinct, extending 
around the fruit. Skin yellowish-white, tinged with pale red 
in the sun. Flesh yellowish-white, slight red at the stone, juicy, 
rich, and excellent. Middle of August. (Hov. Mag.) 

Jones' Large Early. 
Raised by T S. Jones. Glands reniform. Fruit large, round- 



618 THE PKACIl. 

ish, flattened at each end; suture deep, one half a little largel 
than the other. Skin delicate white, broadly shaded with deep 
crimson in the sun. Flesh white, pink at the stone, very juicy 
rich, sprightly, and delicious. Freestone. Middle of August 
(Hov. Mag.) 

Kenrick's Heath. Ken. 
Freestone Heath 

A large, showy, oblong peach, often growing to the largest 
size, and a very hardy tree, but the quality of the fruit is only 
second rate. This sort, which is a native of New-England, is 
vigorous, and bears large crops. It is quite distinct from the 
celebrated Heath Cling. 

Leaves with reniform glands. Fruit very large, oblong, with 
a slight suture, and a small swollen point at the top. Skin pale 
greenish-white, with a purplish red cheek. Flesh greenish- 
white, deep red at the stone, a little coarse, melting, quite juicy, 
with a pleasant sub-acid flavour. Middle of September. Flow- 
ers small. 

Lady Parham. 

Glands reniform. Flowers small. Fruit large, roundisli, one 
Bide larger than the other, depressed at the summit ; suture dis- 
tinctly marked, the swollen point small. Skin yellowish-white, 
downy. Flesh pale, red at the stone, firm, with a rich, vinous 
flavour, resembling Baldwin, but superior. Middle of October. 
Freestone. (W. N. White, MS.) 

La Grange. 

The La Grange is a white freestone peach, of very late matu 
rity, large size, and fine flavour. It Avas originated from seed 
five or six years ago in the garden of Mr. John Hulse, Burling- 
ton, New-Jersey. 

Its late period of inaturity, its colour, its productiveness, and 
size, have already given it quite a reputation among the exten- 
sive gB-'^wers of New-Jersey, and it is undoubtedly a most valua- 
ble fruit, not only for the table but for presei'ving at the most 
desirable period for this purpose, late in the season. It was 
first brought into notice and disseminated by Mr. Thomas Han- 
cock. 

Leaves with reniform glands. Fruit large, oblong, shaped 
somewhat like the Heath Cling. Skin greenish-white, with 
occasionally some red on the sunny side. Flesh pale, juicy, 
melting, verj' rich, sweet, high-flavoured, and delicious. last 
of Sept iuiber, and beginning of October. Flowers small. 



THE PEAcn. 619 



Late Admirable. Lind. Thomp. 

Royale. 0. Dulu Teton de Venus. 

La Royale. French Bourdine. 

Peche Royale. Judd's Melting. 

Bourdine. Motteux's. 

Boudin. Pourpree Tardive, ) incorreci.y 

Narbonne. liate Purple, y of some. 

"The Late Admirable," says Mr. Thompson, "is one of tht 
very best of late peaches, and ought to be iu every collection;" 
an opinion in which we fiilly concur. It is one of those deli- 
cious sorts that, originating a long time ago in France, have 
received the approval of the best cultivators everywhere. It is 
hardy and productive in this climate. 

Leaves with globose glands. Fruit very large, roundish, in- 
clining to oval, with a bold suture dividing the fruit pretty deep 
ly all round, and a small, acute, swollen point at the top. Skin 
pale yellowish-green, with a pale red cheek, marbled with darker 
red. Flesh greenish-white, but red at the stone ; very juicy, 
melting, and of delicate, exquisite flavour. Middle of Septem- 
ber. Floweis smaU. 

Madelzine de Courson. Thomp. Lelieur. Lind. 

Red Magdalen (of Miller). Madeleine Rouge. 0. Dnh. 
True Red Magdalen. Rouge Paysanne. 

Preiicii Magdalen. 

The Red Magdalen of Courson is a favourite old French 
peach, very little known in this country ; the Red Magdalen of 
many of our gardens being either a spurious sort, or the Royal 
George. It is an excellent, productive peach, hardy, and worthv 
of more general cultivation. 

Leaves serrated, without glands. Fruit of medium size, or 
rather below it, round, flattened, with a deep suture on one side. 
Skin pale yellowish-white, with a lively red cheek. Flesh white, 
slightly red at the stone, juicy, and melting, with a rich, vinous 
flavour. Middle and last of Auccust. Flowers larofe. 

Malta. Lind. Thomp. P. Mag. 

Peche Malte. 0. Duh. Balian. 

Malte de Normandie. Itelle de Paris. 

A most delicious, old European peach, of unsurpassable fla- 
vour. The tree is not a great bearer, but it is hardy and long 
lived, and richly deserves a place in every garden. There is n 
spurious sort sold under this name in the United States, which 
is easily known by its globose glands. The fruit of the Malta 
keeps well after being gathered. 

Leaves serrated, without glands. Fruit of rather large size 



620 THE PEACH. 

roundish, flattened, witli a broad, shallow suture on one side. 
Skin pale, dull green, marked on the sunny side with broken 
spots, and blotches of dull purple. Flesh greenish, with a little 
dark red at the stone, very juicy and melting, with a peculiarly 
rich, vinous, piquant, and delicious flavour. Last of August, 
Flowers large. 

Morris's Red Rareripe. 

Morris Red. 1 

Red Rareripe. > Of some. 

Large Red Rareripe. J 

This very popular and well-known American peach has the 
reputation of having originally been disseminated from the gar- 
den of Robert Morris, Esq., of Philadelphia. It is everywhere 
justly esteemed for its acknowledged good flavour, beauty, and 
productiveness. Mr. Kenrick, and some other American writers, 
have erred in supposing it synonyii.ous with the Grosse Mi- 
gnonne, which is quite diff"erent, both in the colour of its skin 
and flesh as well as in its flavour and blossoms. 

Leaves with small globose glands. Fruit large, roundish, a 
little depressed at the top, with a moderately well-marked suture. 
Skin .fine pale greenish-white, a little dotted, and with a lively, 
rich red cheek. Flesh pale, greenish-white, quite red at the 
stone, very melting and juicy, with a sweet and rich flavour. 
Last of August. Flowers small. 

Morris's White Rareripe. 

Morris's White. ( Of vari- 1 "Wliite Melocoton. 

"White Rareripe. J ous Ame- ( Cole's "Wliite Melocoton. 

Luscious White Rareripe. 1 rican gar- ( Freestone Heath. 

Lady Aun Steward. ' dens. ) Morris's White Freestone. Floy. 

Morris's White Rareripe, a native, is the most popular and 
well-known white peach, and is everywhere cultivated in this 
country, either under this or some of the other names quoted 
above. It is a rich fruit in a warm climate, but is not quite so 
high flavoured at the north or east. The tree is vigorous and 
healthy, and bears fair crops. In some sections tender and 
variable in quality. 

Leaves with reniform glands. Fruit rather large, oval ; su- 
ture only of moderate depth, swollen point small. Skin rather 
downy, greenish-white on all sides at first, but white with a 
creamy tint when fully ripe; and, when fully exposed, some- 
times with a slightly purple cheek. Flesh white to the stone, 
a little firm, melting, juicy, sweet, and rich. Middle of Septem- 
ber, Flowers small. 

MoRRisANiA Pound. Thomp. 
Hoffman's Pound. Floy. Morrison's Pound. 
A very ]a.v^e and late variety, originated, many years ago, hj 



THE PEACH. (i-i 

Martin Hoffaan, Esq., but first aisseminated from the garden ol 
Gouverneur Morris, of Morrisania, near New York. It is a good 
fruit, but its place has been taken, of late, by other more popu- 
lar sorts. 

Leaves with globose glands. Fruit very large and heavy, 
nearly round. Skin dull greenish-white, with a brownish-red 
cheek. Flesh pale yellow, firm, juicy, sugary, and rich in 
flavour. Ripens the middle and last of September. Flowers 
small. 

Molden's White. 

Origin, Molden Mountain, on the Chesapeake ; a fine white 
peach, valuable for its lateness. 

Fruit large, oblong; suture on one side, distinct; one side 
usually a little larger than the other. Skin creamy white, rare- 
ly with a tinge of red. Flesh white to the stone, juicy, sweet, 
melting, and excellent. Separates from the stone. Ripe last of 
September, and first of October. (Thos. Harvey, MS.) 

Moore's Favourite. 

Origin, garden of H. R. Moore, Chelsea, Mass. Tree hardy 
vigorous. 

Glands globose. Fruit large, roundish; suture round the 
fi'uit. Skin white, with a broad, bright blush. Flesh white, 
fine, juicy, of a rich vinous flavour; stone small. Free. Sep- 
tember ]st to 15th. (Cole.) 

Moore's June. 

Below medium, globular; suture shallow; cavity deep. Skin 
yellowish, nearly covered in the shade with red dots and mar- 
blings, and deep red in the sun. Flesh white, marbled with red 
from the skin to the stone in the darker coloured ones, but red 
only at the stone where grown in the shade, juicy, vinous, plea- 
santly flavoured and good. Last of June and first of July. 
Flowers small. Glands reniform. (Freestone.) Or gin, Athens, 
Ga. (Wm. N. White, MS.) 

Montgomery's Late. 

Glands reniform. Flowers large. Fruit large, round, de- 
pressed at apex; suture shallow, but distinct. Skin downy, yel- 
lowish-white, dotted Avith red and having a dull red cheek. 
Flesh pale white, red at the ^tone, very juicy, melting, and of very 
fine flavour. Ripens the first of September, and continues near- 
Iv all the month. Separates from the stone. A hardy and 
desirable kind. (Wm. N. White, MS.) 



322 THE PEACH. 



NivETTE. 0. Duh. Lind. Thomp. 

Nivette Veloutep. Veloutee Tardite. 
Dorsetshire. 

The Nivette is an excellent Frcncli variety, mucli resembling 
the Late Admirable. 

Leaves with globose glands. Fruit large, roundish, inclining 
to oval ; suture shallow, and the top slightly depressed. Skin 
pale green, with a lively red cheek. Flesh pale green, but deep 
red at the stone, juicy, melting, and very rich. Beginning and 
middle of September. Flowers small. 

Noblesse. Lang, Lind. Thomp. 

Vanguard. Mellish's Favourite. 
Lord Montague's Noblesse. 

An English peach of the highest reputation, and which in 
this country is esteemed wherever known, as one of the largest, 
most delicious, and most valuable varieties. The tree is h-irdy 
and productive, and every cultivator should possess it. In 
England it is one of the favourite kinds for forcing and wall cul- 
ture, yielding regular and abundant crops of beautiful, pale fruit. 

Leaves serrated, without glands. Fruit large, roundish ob- 
long, a little narrowed at the top, and terminated by an 9'",ute 
swollen point. Skin slightly downy, pale green throughout, 
marked on the cheek with delicate red, clouded with darker red. 
Flesh pale greenish-white to the stone, melting, very juicy, with 
a very high and luscious flavour. Last of August. Flower* 
large. 

Nutmeg, Red. Mill. Lind. Thomp. 

Avant Rouge. 0. Duh. Brown Nutmeg. 
Avant Pcehe de Troyes. Early Red Nutmeg. 

Red Avant. 

The Red Nutmeg is a very small and inferior peach, which 
has long been cultivated solely on account of its earliness. It 
is now seldom seen in our gardens, being abandoned for better 
sorts. It is desirable, however, in a complete collection. Both 
this and the following are European varieties. The tree grows 
slowly, and is of dwarf habit. 

Leaves small, with renifoi'm glands. Fruit small, roundish, 
with a distinct suture, terminating in a small, round, swollen 
point at the top. Skin pale yellow, with a bright, rich red 
cheek. Flesh yellowish-white, red at the stone, with a sweet 
and rather pleasant flavour. Middle and last of J .ily. Flowers 
large. 



THK PEACH. 623 



Nutmeg, White. Mill. Liiid. Thomp. 

Avant Blanche. 0. Duh. White Avaut. 
Early White Nutmeg. 

The White Nutmeg resembles the foregoing in its general 
habit, being dwarfish, and of slender growth. It is the small- 
est of peaches, the flavour is inferior, and it is only esteemed 
by curious amateurs as ripening a few days earlier than any 
other variety. 

Leaves serrated, without glands. Fruit very small, rather 
oval, with a deep suture extending a little more than half round. 
Skin white, or rarely with a pale blush. Flesh white to the 
stone, with a sweet and slightly musky, pleasant flavour. Ri- 
pens about the 10th or 15th of July. Flowers large. 

Oldmixon Freestone. Pom. Man. 
OldmLxon Clearstone. Ccyxe. 

A large American peach, of late maturity and rich flavoui. 
It was, we believe, raised either from a stone of the Catherine 
Cling, or the Oldmixon Cling, the latter having been brought 
to this country many years ago by Sir John Oldmixon. It bear? 
good crops, and is a valuable variety. 

Leaves with globose glands. Fruit large, roundish, or slight- 
ly oval, one side swollen, and the suture visible only at the top ', 
cavity but slightly sunk at the stalk. Skin pale yellowisiii- 
white, marbled with red, the cheek a deep red. Flesh white, 
but quite red at the stone, tender, with an exceJlent, rich, su- 
gary and vinous flavour. Beginning of September. Flowers 
small. 

President. P, Mag. Lind. Thomp. 

One of the best of our peaches, and a capital variety. On 
ginated, several years ago, on Long Island. 

Leaves with globose glands. Fruit large, roundish-oval, th& 
suture shallow. Skin very downy, pale yellowish-green, with 
a dull red cheek. Flesh white, but deep red at the stone, very 
juicy, melting, rich and high-flavoured. Stone very rough. 
Middle of September. Flowers small. 

President Church. 

Raised by the Rev. A. Church, President of Franklin Col- 
lege, Ga. Glands reniform. Fruit large, roundish, incMning to 
oval; suture shallow, often a mere line, with a small point at the 
apex, which is rarely depressed. Skin pale red in the shade, 
beautifully mottled and washed with dark red in the sun. Flesh 
white, pale red at the stone, very juicy, melting, and of delidoua 



624 THE PEACH. 

flavour ; an acquisition. Middle of September. (Ga. l^oiii. S 
Rep.) 

Prince's Paragox. 

Tree very vigorous and very productive. Fruit large, oval. 
Skin yellowish-green, shaded with red. Flesh juicy, luscious, 
and fine flavour. Separates from the stone. Ripens about tho 
middle of September. (Wm. R. Prince, MS.) 

Red Rareripe. 

Large Eed Rareripe, of some. 
Early Red Rareripe. 

This remarkably fine early peach is a very popular one with 
us, and has been cultivated for many years in this State. It 
strongly resembles the Royal George, and we beUeve it an Ame- 
rican seedling from that variety, which is, however, distinct, and 
superior in flavour. 

It must be observed, that this is totally diff'erent both from 
the Early York and Morris's Red Rareripe, with which it is 
often confounded by some nurserymen. The fruit is larger, 
broader, and a week later than the first; and its serrated leaves, 
and different flavour, separate it widely from the latter. Ends 
of the branches sometimes slightly mildewed. 

Leaves serrated, without glands. Fruit rather large, globu- 
lar, but broad, depressed, and marked with a deep, broad suture, 
extending nearly round the whole fruit. Skin white, mottled, 
and marked with numerous red dots, and the cheek of a rich 
daik red. Flesh whitish, but red at the stone, melting, juicy, 
very rich and high-flavoured. Middle and last of August. Flow- 
ers small. 

Rareripe, Late Red. 

Prince's Red Rareripe. 

This noble American fruit, the Late Red Rareripe, is unques- 
tionably one of the very finest of all peaches, even surpassing 
often the Late Admirable. Its large size and great excellence, 
'i,s late maturity, and its productiveness and vigour, all unite to 
recommend it to universal favour. The rathei- grei/ish appear- 
ance of the fruit serves to distinguish it, at first sight, from all 
others. 

Leaves with globose glands. Fruit large and heavy, round- 
ish-oval, suture depressed only at the top, where the swollen 
point is distinctly sunken. Skin downy, pale greyish-yellow, 
thickly marbled and covered with reddish spots; the cheek dull, 
deep-red, distinctly mottled with fawn-coloured specks. Flesh 
white, but deep-red at the stone; very juicy, melting, and of an 
unufually rich, luscious, high flavour, not surpassed by any 
other peach. Fiist to the 10th of September. Flowers small 



TUS PEACH. 626 



ROSEBANK. 

Raised by James Dougall, Windsoi, Canada West. Tree 
healthy, moderate bearer. Fruit large, round ; suture deep. 
Skin greenisb-wliite, with a beautiful dark-red mottled cheek. 
Flesh whitish, juicy, melting, rich, and excellent. Separate* 
from the stone. Last of August. 

Royal CHARLOTrE. Thomp. 

New Royal Charlotte, Lind. 1 Madeleine Rouge Tardive, 1 ^ .~ 

G-riui wood's Royal Charlotte, « -g Madeleine Rouge a Moyenne I ^ "§ 

New Pearly Pm-ple, ?-^&, Fleur, ' |"^tl 

Lord Nelson's, "^(^ Madeleine k Petite Fleur, J 
Lord Fauconberg's Mignonne, J 

A very excellent peach, and a favourite variety with all Euro- 
pean gardeners. Its leaves are more coarsely and deeply ser- 
rated than those of other varieties. 

Leaves serrated, without glands. Fruit rather large, inclining 
to ovate, being rather broader at the base than at the top ; the 
suture of moderate size. Skin pale greenish-white, with a deep- 
red marbled cheek. Flesh white, but pale red at the stone; 
melting, juicy, rich, and excellent. Beginning of September. 
Flowers small. 

Royal George, P. Mag. Lind. Thomp. 

Early Royal George. Red Magdalen. 

Millet's Mignonne. Madeleine Rouge a Petite Fleur, 

Lockyer's Mignonne. French Chancellor, ) 

Griffin's Mignonne. Early Bourdine, v incorrectly of some. 

Superb. Double Swalsh, ) 

Few of the early peaches surpass in flavour and beauty the 
Royal George. It is one of the finest European varieties, and 
attains the highest flavour with us. The points of its shoots 
are a little inclined to mildew, which is entirely, in our climate, 
prevented by the shortening-in pruning. It is a regular and 
moderate bearer. 

Leaves serrated, without glands. Fruit above the middle 
size, or rather large, globular, broad, and depressed, the suture 
deep and broad at the top, and extending round two-thirds of 
the fruit. Skin pale, or Avhite, thickly sprinkled with red dots, 
and the cheek of a broad, rich, deep red, slightly marbled. Flesh 
whitish,, but very red at the stone, melting, juicy, very rich, and 
of the highest flavour. From the 20th to the last of August. 
Flowero small. 

Scott's Early Red. 
Scott's Early Red is a new variety, of very excellent flavour, 
and a prolific bearer, which we have lately received from New 
Jersev. 



626 THE PEACU. 

Leaves with obscure globose glands. Fruit of medium size, 
roundish, a little depressed, the suture distinctly marked, but 
not deep. Skin pale greenish-white, but much covered with red, 
which is mottled with fawn-coloured dots. Flesh whitish, very 
juicy, with a rich and luscious flavour. Middle of August. 
Flowers small 

Scott's Magnate. 
A nobl ) variety of the Red Rareripe. Glands reniform. Fruit 
very large, round, depressed. Skin pale yellow, with a dark- 
red cheek. Flesh white, luscious, and well-flavoured. Ripens 
early in September. (Prince's MS.) 

Scott's Nectar. 

Anotber very fine seedling from the Red Rareripe. Glands 
globose. Fruit large, round, somewhat depressed. Colour red, 
shaded on pale yellow ground, and bright red next the sun. 
Flesh white, very sweet, and of the highest flavour. Ripens early 
in September. (Prince's MS.) 

Snow. 

The Snow peach is a remarkably fair and beautiful fruit, of 
Ameiacan origin, which has but lately made its appearance in 
our gardens. The fruit and blossoms are white, and the foliage 
and wood of a light green. It is a very hstfdj, productive, and 
desirable variety. 

Leaves with reniform glands. Fruit large, globular ; suture 
faintly marked, except at the top. Skin thin, clear, beautiful, 
white on all sides. Flesh white to the stone, juicy, and melting, 
with a sweet, rich, and sprightly flavour. Beginning of Septem- 
ber. Flowers small. 

Strawberry. 
Rose. 

The strawbeiiv poach we received from Mr. Thomas Han- 
cock, of Burlington, proprietor of one of the most respectable 
and extensive nurseries in New Jersey. It is esteemed one of 
the very finest early varieties for orchard culture in that State. 
It is quite distinct from the Early York. 

Leaves with reniform glands. Fruit of medium size, oval, 
ihe cavity at the stem deeply sunk, the suture extending half 
round. Skin marbled with deep red over almost the whole sur- 
face. Flesh whitish, melting, juicy, rich, and of very delicious 
flavour. Middle of August. Flowers small. 

Stetson's Seedling. 
Raised by N. Stetson, Bridgewater, Mass. Globose glands 



THE PEACH. 627 

Flowers small. Fruit large, roundisli ; suture indistinct. Skin 
greenish-white, marbled, and shaded with crimson in the sun. 
Flesh white, pink at the stone, very melting, juicy, brisk, rich, 
and luscious. Freestone. Ripens from middle to last of Sep- 
tember. (Hov. Mag.) 

Stump the World. 
Fruit very large, roundish, a little oblong. Skin creamy- 
white, with a bright-red cheek ; suture shallow, rather more 
than half round. Flesh white, juicy, and high-flavoured ; very 
productive. A fine market variety. 

Van Zandt's Superb. 
Originated in the garden of R. B. Van Zandt, Long Island. 
Fruit medium size, oval. Skin nearly smooth, white, delicately 
marbled with red, giving it a waxen hue ; the beauty and 
smoothness of the skin approximate in appearance to that of a 
nectarine. Flesh melting and delicious ; separates from the 
stone. Ripens in August. Very productive. (Wm. R. Prince, 
MS.) This is the true variety, and distinct fi'om the one for- 
merly described in this work. 

Walter's Early. 

Walter's Early is esteemed as one of the most popular early 
varieties for orchards in New Jersey, where it originated. It is 
remai'kably well adapted to the light sandy soil of that State, 
bearing abundant crops of excellent fruit. 

Leaves with globose glands. Fruit large, roundish. Skin 
white, with a rich red cheek. Flesh whitish, a little touched 
with red at the stone, melting, juicy, sweet, and of very agree- 
able flavour. Ripens about the 20th of August. 

Walburton Admirable. 

An English variety, which is found very good here. 

Flowers small. Fruit large, roundish ; suture medium. Skm 
greenish -white, finely shaded with dark-red in the sun. Flesh 
white, a little stained at the stone; juicy, melting, with a rich. 
sweet flavour. Middle and last of September. 

Ward's Late Free. 

A fine late American variety ; vigorous and productive , 
valuable for market. Glands reniform. Flowers small. Fruit 
rather large, roundish, inclining to oval. Skin white, with a 
beautiful crimson cheek. Flesh white, slightly tinged with red 
at the stone, juicy, melting, rich, and excellent. Freestone. 
First of October. Weld's Freestone may prove the same. 



088 THE PEACH. 



Washington. Floy. 
"Washington Red Freestone. Keu. 

The Washington is a handsome and very delicious peach, ol 
American origin. It was named and first introduced to notice 
by Mr. Michael Floy, nurseryman, New York, about forty years 
ago. The fruit ripens late ; the tree is vigorous, hardy, and 
productive, and it is altogether a valuable variety. 

Leaves with globose glands. Fruit large, broad, depressed, 
with a broad, deep suture extending nearly round it. Skin very 
thin, yellowish-white, with a deep crimson cheek. Flesh pale 
yellowish-white, very tender, juicy, and melting, with a sweet, 
rich, and luscious tlavour. It often adheres slightly to the 
stone, which is quite small. Middle of September. Flowers 
small. 

White Imperial. 

The White Imperial is a new fruit, of most estimable quality. 
We consider it quite a valuable variety for every garden north 
>f New York, as its flavour is very excellent. It is hardy and 
/igorous, and bears good and regular crops. 

This fine peach originated (it is believed, from the Noblesse) 
in the garden of David Thomas, of Cayuga county, N. Y., so 
longknownfor his skill and science as an amateur horticulturist. 
It was first made known to us by his son, J. J. Thomas, of Ma- 
cedon, N. Y. Leaves with globose glands. Fruit rather large, 
broad, depressed, hollowed at the summit, with a wide, deep 
cavity at the stem ; the suture moderately deep, and the fruit 
enlarged on one of its sides. Skin yellowish-white, with only a 
slight tinge of red next the sun. Flesh nearly white, very melt- 
ing and juicy, of a very delicate texture, and the flavour sweet 
and delicious. Ripens among the earliest, a few days after the 
Early York, about the 25th of August. Flowers small. 

Wpiite-Blossomed Incomparable. P. Man. Thomp. 

"White Blossom. "Willow Poach. 

This is a native fruit, of second quality, much inferior, both 
in flavour and appearance, to the Snow peach. Its seeds very 
frequently produce the same variety. The flowers are white, 
the leaves are of a light green, and the wood pale yellow. 
Leaves with reniform glands. Fruit large, oval. Skin fair, 
white throughout. Flesh white to the stone, melting, juicy, 
sweet, and pleasant. Beginning of September. Flowers large,, 
white 



THE I'EACU. 629 

CLASS 11. 
Freestone Peaches with Deep Yellow Flesh.* 

Abricotee. Thomp. 0. Duh. 

Yellow Admirable. Admirable Jaune. 0. Duh. Nois. 

Apricot Peacli. D'Abricot, 

Grosse Jaune Tardive. D'Orange. (Orange Peach. Km.) 

The Apricot Peach (or Yelloio Admirable, as it is more frf 
quently called) is an old French variety, but little cultivated ii 
this country, though deserving of attention in the Middle States 
It ripens very late, and is thought to have a slight apricot fla 
vour. It grows with moderate vigour, and bears abundantly. 

Leaves with reniform glands. Fruit large, roundish -oval 
with a small suture running on one side only. Skin clear yel- 
low all over, or faintly touched with red next the sun. Flesh 
yellow, but a little red at the stone, firm, rather dry, with a 
sweet and agreeable flavour. Stone small. Ripens at the be 
Cjinning of October. Flowers large. 

Bergen's Yellow. 

Bergen's Yellow is a native, wc believe, of Long Island. It is 
very large, and of very delicious flavour. It is darker coloured, 
more depressed in form, rather finer flavoured, and ripens some 
days later than the Yellow Rareripe, which it much resembles. 
It is a moderate, but good bearer. It is earlier, and much supe- 
rior to the Melocoton, and its glands distinguish it, also, from 
that variety. 

Leaves with reniform glands. Fruit large (often measuring 
nine inches in circumference), globular, depressed, and broad; 
the suture well marked, and extending more than half round. 
Skin deep orange, dotted with some red, and with a very broad, 
dark-red cheek. Flesh deep 3 ellow, melting, juicy, and of rich 
and luscious flavour. Ripens at the beginning of September. 
Flowers small. 

Columbia. Coxe. 
Paoe. 
Tlie Columbia is a singular and peculiar peacli. It was 
raised by Mr. Coxe, the author of the first American work on 

* Nearly all this class are of American origin, and the Yellow Albergo 
of Europe is the original type. They are not so rich as Ckiss I., and re- 
quire our liot summers to iDring out their flavour. In a cold climate, the 
acid is always prevalent. Heuce they are inferior in England, and at the 
northern limits of the peach in this country 



630 THE PKAOM. 

fruit trees, from a seed brought from Georgia. It is a very ex 
cellcnt fruit, which every amateur will desire to have in his gar- 
den. The tree is not a very rapid grower, and bears only mo- 
derate crops, being, of course, all the less subject to speedy de- 
cay. The young wood is purple. 

Leaves with reniform glands. Fruit large, globular, broad 
and much depressed, the suture distinct, extending half way 
round. Skin rough and rather thick, dull dingy red, sprinkled 
with spots and streaks of darker red. Flesh bright yellow, of 
the texture, as Coxe remarks, of a very ripe pineapple, rich, jui- 
cy, and of very excellent flavour. Ripens from the beginning to 
the middle of September. 

Crawford's Early Melocoton. 
Early Crawford. Ken. Crawford's Early. 

This is the most splendid and excellent of all early yellow- 
fleshed peaches, and is scarcely surpassed by any other variety 
in size and beauty of appearance. As a market fruit, it is per- 
haps the most popular of the day, and it is deserving of the 
high favour in which it is held by all growers of the peach. It 
was originated, a few years ago, by William Crawford, Esq., of 
Middlctown, New Jersey. The tree is vigorous, very fruitful, 
and hardy. 

Leaves with globose glands. Fruit very large, oblong, the 
swollen point at the top prominent ; the suture shallow . Skin 
yellow, with a fine red cheek. Flesh yellow, melting, sweet, 
rich, and very excellent. It ripens here the last week in Au- 
gust. Flowers small. 

Crawford's Late Melocotok. 
Crawford's Superb Malacatune. 

Crawford's Late Melocoton, from the same source as the fore- 
going, is one of the most magnificent American peaches. We 
think it unsurpassed by any other yellow-fleshed variety, and 
deserving of universal cultivation in this country. As a splen- 
did and productive market fruit, it is unrivalled, and its size, 
beauty and excellence, will give it a place in every garden. 

Leaves with globose glands. Fruit very large, roundish, with 
a shallow but distinct suture. Skin yellow, with a fine dark- 
I'ed cheek. Flesh deep yellow, but red at the stone, juicy and 
melting, with a very rich and excellent vinous flavour. Ripens 
from the 20th to the last of September. Flowers small. 

Eliza Peach. 

Origin, Philadelphia. Leaves large, with reniform glands. 



THE PEACH. G3| 

Fruit medium, round, terminating in a nipple. Skin yellow, 
with a mottled red cheek. Flesh yellow, red at the stone. 
which is free. Last of September. (W. D. Brinchle in Pom.) 

Hatch. 

Oiiginated with S. 0. Hatch, Franklin, Conn. ; hardy and va- 
luable at the North. Glands globose. Fruit roundish, pointed; 
suture shallow. Skin deep yellow; blush in the sun. Flesb 
yellow, melting, sweet and excellent. Freestone. First of Sep 
tember. (Cole.) 

Jacques' Rareripe. 

Jacques' Yellow Rareripe. 

Origin, Mass. A large yellow peach, of medium quality and 
productive. Glands reniform. Flowers small. Fruit large, 
roundish, compressed; suture shallow. Skin dark yellow, most- 
ly shaded with dull red. Flesh yellow, red at the stone, juicy, 
slightly subacid. Freestone. Middle of September. 

Lincoln. 

Origin, Lincoln, Mass.; very hardy and productive. Glands 
globose. Fruit large, roundish; suture large. Skin rich yel- 
low, mostly covered with dark purplish red, much downy. 
Flesh yellow, with a tinge of red at the stone, juicy, of a very 
rich, sweet and excellent flavour. Freestone. From first to 
last of September. (Cole.) 

Merriam. 

Glands globose. Fruit very large, short, oval. Skin light 
yellow, bright red cheek. Flesh yellow, red at the stone, melt- 
ing, very juicy, of a sweet luscious flavour. First of October. 
(Cole.) 

Mrs. Poinsette. 

Origin, South Carolina. Tree vigorous 'ind productive. 
Globose glands. Fruit large, globular, witb h regular suture. 
Skin yellowish, inclining on the exposed side to a brownish tint, 
veined with red. Flesh of rich yellow, juic\. melting, and of 
first quality; partially adherent. Ripens from 1st to 12th of 
August in South Carolina. (William Summer.) 

Owen. 

Owen's Lemon Rareripe. 

Origin, garden of J. Owen, Caml>ridge, Mass. Glands globose, 
Fruit large, roundish; suture lai;;''. Skin rich yellow, mostly 



632 Tilh PEACM. 

covered witli dark red or pui'plisli red in the sun. Flesh \el 
low, I'cd at the stone, tender, very juicy, of a delicious saccha- 
rine, and slightly subacid flavour. Freestone. Middle to last 
of September. (Cole.) 

Princk's Excelsior. 

Originated with William R. Prince, Flushing, Long Island. 
Fniit very large, round; suture slight, a mere line, ending in a 
flattened depression at top, where there is a slight cavity, and a 
little abortive mamelon. Skin a most splendid pure bright 
orange colour. Flesh golden yellow to the stone, very rich, lus- 
cious, aromatic, apricot, or exquisite orange flavour, sweet and 
rich ; separates freely from the stone. Ripens middle of Octo- 
ber: well suited to the South. (W. R. Prince's MS.) 

Poole's Large Yellow. Ken. 

Poole's Late Yellow Freestone. 

A very large peach, of the Melocoton family. It lately ori- 
ginated near Philadelphia, and bears fine crops. 

Leaves with reniform glands. Fruit large, roundish, with a 
suture extending from the base to the top. Skin deep yellow, 
with a dark-red cheek. Flesh yellow, but red at the stone, rich, 
juicy, and of excellent flavour. Ripens last of September. 

Red Cheek Melocoton.* Pom. Man. 

Malagatune. Yellow Malocoton. 

Malacatune. Yellow Malagatune. 

Hogg's Melocoton. Red Cheek Malocoton. Goxe, 

The Melocoton (or Malagatune, as it is commonly called) ia 
almost too well known to need description. Almost every or- 
chard and garden in the country contains it, and hundreds of 
thousands of bushels of the fruit are raised and sent to market 
in this country, every year. It is a beautiful and fine fruit in 
favourable seasons, though in unfavourable ones the acid frequent- 
ly predominates somewhat in its flavour. It is an American 
seedling, auil is constantly reproducing itself under new forms, 
most of the varieties in this section having, directly or indirect- 
ly, been raised fi-om it; the finest and most popular at the pre- 
sent time, being Crawford's Early and Late Melocotons, both 
greatly superior, in every respect, to the original Melocoton. 

Leaves with globose glands. Fruit largo, roundish oval, with 
a swollen point at the top. Skin yellow, with a deep-red check 

* Meiocoton is the Spanish for Peach. 



THE PEACH. 63& 

Flesh deep yellow, red at the stone, juicy, melting, -with a good, 
rich, vinous flavour. First of September. Flowers small. 

Reeves' Favourite. 
Raised by Samuel Reeves, Salem, New Jersey ; a hardy anc 
productive kind. Glands globose. Flowers small. Fruit large, 
roundish, inclining to oval, with a swollen point. Skin yellow, 
with a fine red cheek. Flesh deep yellow, red at the stone, jui- 
cy, melting, with a good, vin jus flavour. Freestone. Middle 
of September. 

Scott's Nonpareil. 
Origin, Burlington, New Jersey. Resembles Crawford's Late, 
but sweeter. Glands globose. Fruit large, roundish, slightly 
oblong; suture medium. Skin deep yellow, with a fine dark- 
red cheek. Flesh yellow, red at the stone, juicy, sweet, with a 
rich and excellent vinous flavour. Freestone. Last of Septem 
ber. 

Smith's Favourite. 

Tree vigorous, hardy, and productive : grown by Calvin Smith, 
Lincoln, Mass. Glands reniform. Fruit large, roundish ; suture 
deep. Skin yellow, mostly covered with deep, rich red. Flesh 
yellow, juicy, sweet, rich, and delicious flavour. One of the best 
for general culture and market. Freestone. Middle to last of 
September. (Cole.) 

Smock Freestone. Ken. 

St. George. 

It was originated not long since by Mr. Smock, of Middleton, 
New Jersey, the centre of extensive peach cultivation. 

Leaves with reniform glands. Fruit large, oval, narrowed 
towards the stalk, and rather compressed on the sides. Skin 
light orange yellow, mottled with red, or often with a dark-red 
cheek, when fully exposed. Flesh bright yellow, but red at the 
stone ; moderately juicy and rich. Ripens last of September 
and first of October. 

Susquehanna. 

Griffith. 

Originated with Mr. Griffith, on the banks of the Susquehan- 
na. A very large, handsome fruit, and is a special favourite in 
that section. Fruit very large, nearly globular. Skin rich yel- 
low, with a beautiful red cheek, nearly covering the whole sur- 
face. Flesh yellow, sweet, juicy, with a rich, vinous flavo\u-. 
Ripens from the first to th« middle of September. It is said to 

be the best of all the yellow-fleshed peaches. 

27* 



634 THE PEACH. 



Titus. 

Originated with Mrs. Sarah Titus, Philadelphia. Size large, 
roundish. Skin fair yellow, with a rich cheek; cavity open, 
Flesli yellow, red next the stone, juicy, non-adherent. Flavour 
luscious ; quality " best." Maturity, middle to last of Septem 
ber. Freestone. (Interm. Rep.) 

Tufts' Rareripe. 

Originated with Bernard Tufts, Billerica, Mass. Very hardy, 
vigorous, and productive. Glands globose. Fruit medial, round- 
ish. Skin yellowish, with a bright-red cheek. Flesh yellow, 
melting, very sweet and luscious. Freestone. Middle to last of 
September. (Cole.) 

Yellow Alberge. Thomp. 

Alberge Jauue. 0. Duh. Purple Alberge. Ldnd. 
Peelie" Jaune. Red Alberge. 

Gold Fleshed. Goldeu Mignonne. 

Yellow Rareripe, of many American gardtns. 

The Yellow Alberge is an old French variety, and one of the 

earliest of the yellow-fleshed peaches. It is no doubt the origi- 
nal sort from which our Melocotons and Yellow Rareripes have 
sprung in this country. It has only a second-rate flavour, except 
in rich, warm soils, and is not comparable to the Yellow Rare- 
ripe in size or quality. 

Leaves with globose glands. Fruit of medium size, roundish, 
with a well-marked furrow running half round. Skin yellow, 
with a deep purplish-red cheek. Flesh yellow, but deep red 
at the stone; soft, juicy, sweet, with a pleasant vinous flavour. 
Middle of August. Flowers small. 

The RosANNA (Lind. Thomp.), Alberge Jaunc^ of many French 
gardens, and Yellow Alberge of some gardens here, differs from 
the above only in having reniform glands, and ripening ten or 
twelve days later. Flavour second rate. 

Yellow Rareripe. 

Large Yellow Rareripe. Marie Antoinette. 

One of the finest very early yellow-fleshed peaches. It is an 
A.merican seedling, produced about a dozen years ago, and well 
deserves the extensive cultivation it receives, both in the orchard 
and garden. 

Leaves with globose glands. Fruit large, roundish, the su- 
ture slightly depressed, extending more than half round ; the 
swollen point at the lop small. 



THE PKACH. 0^5 

Skin deep orange yellow, somewhat dotted with red, the cheek 
rich red, shaded off in streaks. Flesh deep yellow, but red at the 
Btone, juicy, melting, with a rich and excellent vinous flavour. 
Ripens from the 2oth to the 30th of August. Stone small. 
Flowers small. 



CLASS m. 

Clingstone Peaches [or Favies). 

Blood Clingstone. Floy. 
Claret Clinctstone. Blood Cling. 

The Blood Clingstone is a very large and peculiar fruit, of no 
value for eating, but esteemed by many for pickling and pre- 
serving ; the flesh very red, like that of a beet. This is an 
American seedling, raised many years ago from the French 
Blood Clingstone — Sanguinole a Chair Adherente. It is a 
much larger fruit than the original sort, which has large flowers, 
otherwise they are the same in all respects. 

Leaves with reniform glands. Fruit often very large, round- 
ish, oval, with a distinct suture. Skin very downy, of a dark, 
dull, clouded, purplish red. Flesh deep red throughout, firm 
and juicy — not fit for eating. September to October. Flowers 
small. 

There is a French Blood Freestone [Sanguinole^ Sanguine, 
Cardinale, or Betrave, Dull. Thomp.) of the same nature, and 
used for the same purpose as this, but smaller in size, and not 
equal to it for cooking. Leaves without glands. 

Blanton Cling. 

Leaves large. Glands reniform. Fruit large, and shaped like 
Lemon Cling, with the same projecting, swollen point. Skin 
rich orange, with a slightly reddened cheek. Flesh orange yel- 
low, firm, but full of a delicious, vinous juice. Later and better 
than Lemon Cling. Reproduces itself from seed. Ripens 10th 
A igust. (White's Card.) 

Bordeaux Cling. 

Raised from a stone brought from Bordeaux. Fruit large, 
oblong, or oval ; a little one-sided ; suture shallow. Skin very 
downy, lemon yellow, with a red cheek. Flesh yellow, red at 
the stone (to which it clings), juicy, melting, and of an excellent 
vinous flavour : one of the best of its season. First of August 



636 THE PF.ACH. 



Catherine. Lang. Lind. P. Mag. Thorp. 

The Catherine Cling is a very fine old English variety, ol 
excellent quality, but not, we think, equal to the Large White 
Clingstone, a native seedling, so much esteemed in the Middle 
States. 

Leaves with reniform glands. Fruit large, roundish oval, more 
swollen on one side than the other, and terminated by a small 
swollen point at the top. Skin pale yellowish-green, much 
sprinkled with red dots; the exposed cheek of a bright, lively 
red, streaked with darker red. Flesh firm, yellowish-white, but 
dark-red at the stone, to which it adheres very closely ; juicy, 
rich, and excellent. Middle and last of September. Flowers 
Bmall. 

Chinese Cling. 

Reniform glands. Flowers small. Fruit large, globular ; sides 
compressed ; suture quite shallow. Skin creamy-white, shaded 
and marbled with fine red. Flesh white, red at the stone (which 
is adherent), very juicy, melting, with a rich, excellent vinous 
flavour. Ripens first to middle of September. At the south, 
from the middle of July to first of August, 

Tree vigorous and productive. Lnported from China. 

DoNAiioo Cling. 

From Mr. Donahoo, Clark county, Ga. Glands reniform. 
Fruit very large, roundish ; suture quite deep on one side, and 
visible entirely around the fruit; apex depressed. Skin creamy- 
white, beautifully dotted and tinged with red in the sun. 
Flesh white to the stone, exceedingly juicy, excelling the Heath 
Cling in tenderness of texture, and equally rich and luscious, 
and a most desirable variety. Ripens from 10th to 20th Sep 
tember. (Ga. Pom. S. Rep.) 

Elmira Cling. 

Originated with Dr. M. W. Phillips, Miss. Glands renifonn. 
Flowers small. Fruit large, oval, depressed ; suture rather shal- 
low on one side. Skin white, with a greenish-yellow tinge, 
quite downy. Flesh white, tinged with red at the stone, to 
which it adlaeres; sweet and good. Early in August, (Wm. N 
White, MS.) 

Flewellen Cling. 

Fruit large, globular, depressed at the apex. Skin downy, 
yellowish-white, mostly overspread with shades of red ; dark, 
dull purplish-red in the sun, the lighter tints of red somevhit 



TIIK PEACH. 637 

m stripes. Flesh ycllowish-wliite, red at the stone, to which it 
firmly adheres, very juicy, sweet, and high flavoured; a desir- 
able early cling. First of August. (Wm. N. White, MS.) 

Horton's Delicious. 

Fruit large, roundish, inclining to oval, depressed at apex, 
point very small, and within the depression; suture shallow. 
Skin moderately downy, of a rich, creamy white, with a faint 
blush in the sun. Flesh white to the stone, with the exact fla- 
vour of a Heath Cling; quality "best." From first to middle of 
October. (Ga. Pom. S. Rcpt.) 

Hyslop. 

Hyslop's Clingstone. 

Origin unknown; an American variety, hardy and productive. 
Glands reniform. Flowers small. Fruit large, roundish, inclin- 
ing to oval. Skin white, with a crimson cheek. Flesh very 
juicy, melting, with a rich, vinous flavour; adheres to the 
stone. First of October. 

Heath. Coxe. 

Heath Clingstone. Fine Heath. 
Red Heath. 

The most superb and most delicious of all late Clingstones. 
It seldom ripens in New England, but here, and to the south- 
ward, it is one of the most valuable kinds, of very large size, and 
the very finest flavour. 

Coxe informs us that this is a seedling produced in Maryland 
from a stone brought by Mr, Daniel Heath from the Mediterra- 
nean ; and it is frequently still propagated from the stone, with 
out variation, in that State. The tree is vigorous, long lived, 
and moderately productive ; with the shortening-in mode of 
pruning, the fruit is always large and fine, otherwise often poor. 
This tree is well deserving of a place on the espalier rail or wall, 
at the north. 

Leaves nearly smooth on the edges, with reniform glands 
Fruit very large, oblong, narrowing to both ends, and terminat- 
ing at the top with a large swollen point; the suture distinct on 
one side, ^kin downy, cream-coloured white, with a faint 
blush or tinge of red in the sun, or a brownish cheek. Flesh 
greenish-white, very tender and melting, exceedingly juicy, 
with the richest, highest, and most luscious flavour, surpassed 
by no other variety. It adheres very closely to the stone. It 
ripens in October, and frequently keeps for a month after I eing 
gathered. Flowers small. 

Baynk's New Esath is a recent seed'ing, very similar in all 



638 THE PEACH. 

respects, originf.ted by Dr. Bayne, of Alexandria, D. C. It is 
considered rather finer by some. 

Hull's Athenian. 
From Henry Hull, Jr., Athens, Ga. Fruit very large, oblong, 
depressed at apex ; sr.ture a mei'e line. Skin very downy, yellow- 
ish-white, marbled with dull red in the sun. Flesh white, pale 
red at the stone, rather firm and rich, with a high, vinous fla- 
vour ; a great acquisition. October. (Ga. Pom. S. Rept.) 

Incomparable. Lind. Thomp. 
Pavie Admirable. Bon. Jard. Ken. Late Admirable Cling. 
Larger than the Catherine, which it resembles. It is inferior 
to it and several others in flavour, and is only worthy of cultiva- 
tion for market. 

Leaves with reniform glands. Fruit large, roundish, one side 
enlarged. Skin pale yellowish-white, light red on the exposed 
side. Flesh yellowish-white, red at the stone, juicy, melting, 
and of agreeable flavour. Last of September. Flowers small. 

Jackson Cling. 

Raised by Mrs. L. A. Franklin, Athens, Ga. Fruit large, ob- 
long, with a very large, swollen point. Skin rich dark yellow, 
covered with dai'k red in the sun. Flesh rather firm, orange- 
yellow, and dark red at the stone ; juicy, sprightly, rich, and 
delicious; quality "best." Last of August. (Ga. Pom. S. Rep.) 

Large White Clingstone. 

New York "White Clingstone. Floy. Williamson's New York. 
Selby's Cling. 

The Large White Clingstone is by far the most popular of this 
class of peaches in this State, and in New England. We thinK 
it superior to the Catherine and Old Newington, and only sur- 
passed in flavour by the Oldmixon Cling and the Heath Cling. 

This variety was raised about forty years ago by David Wil- 
liamson, a nurseryman, in New York, and was first described by 
Floy as the New York Clingstone. But as it is universally 
known now by the present title, we have placed the original 
names as synonymes. The light colour and excellent quality 
of this fruit render- it the greatest favourite for preserving in 
brandy or sugar. The tree is remarkably hardy and long lived; 
rarely if ever being attacked by the yellows. It bears regular 
and good crops. 

Leaves with globose glands. Fruit large, round ; the suture 
sligh', and the swollen point at the top small. Ski'n white (in- 
clining to yellow only when over-ripe), dotted with red on the 
Bunny side, or with a light-red cheek when fully exposed. Flesh 



THE PEACH. 639 

wBitish, tender, very melting, full of juice, whicli is very sweet, 
luscious, and high favoured. Beginning and middle of Septem 
ben Flowers small. 

Late Yellow Alberge. Pom. Man. 

October Yellow. Algiers Yellow. 
Algiers "Winter. 

A very late Clingstone peach, entirely yellow, scarcely good 
for eating, but esteemed by some for preserving. It was origin 
ally introduced from the south of France, and has been consi- 
derably cultivated here, but we have abandoned it. The Heatb 
Cling is in every way greatly its superior. 

Leaves with reniform glands. Fruit of medium size, round- 
ish-oval, with a small, distinct suture. Skin downy, green till 
the last of September, but at maturity being yellow. Flesh 
yellow to the stone, very firm, rather juicy, sweet. October 
Flowers large. 

Lemon Clingstone. Floy. Thomp. 

Kennedy's Carolina. Pom. Man. Long Yellow Pineapple. Coxe. 
Kennedy's Lemon Clingstone. Pineapple Clingstone. 

Largest Lemon. YeUow Pineapple. 

The Lemon Clingstone is one of the largest and most beauti- 
ful of all the yellow -fleshed clings ; and though of course inferior 
in flavour to the white-fleshed, is deserving of its universal popu- 
larity. It is originally a native of South Carolina, and was 
brought from thence by a Mr. Kennedy, of New York, before 
the war of the Revolution. There are now many seedlings re- 
produced from it, but none superior to the original. This is a 
very productive, hardy tree. 

Leaves long, with reniform glands. Fruit large, oblong, nar- 
rowed at the top, and having a large, projecting, swollen point, 
much like that of a lemon. Skin fine yellow, with a dark brown- 
ish-red cheek. Flesh firm, yellow, slightly red at the stone, 
adhering firmly, with a rich, sprightly, vinous, sub-acid flavour. 
Middle and last of September. Flowers small. 

Old Newington. Lang. Lind. Thomp. 

Newington. Parkinson. (1629.) 
Large Newington. Coxe. 

A celebrated English Clingstone, which has been in cultiva- 
tion more than 200 years, and still is perhaps the best in the 
English climate. Although excellent, it is not so generally es- 
teemed here as the Large White Cling and Oldmixon Cling- 
stone. 

Leaves serrated, without glands. Fruit large, roundish, the 
suture shght. Skin pale yellowish-white, with a fine red cheeky 
marked with streaks of darker red. Flesh pale yellowish* 



640 THE PEAC'lI. 

white, deep red at the stone, to which it always adheics very 
firmly; melting, juicy, and rich. Ripens about the 15th ol 
Seotember. Flowers large. 

Oldmixon Clingstone. Coxe. 

Oldmixon Cling. 

The Oldmixon Clingstone is certainly one of the highest fla 
oured of all peaches known in this country, where it is raised 
in perfection, and should have a place in every good garden ; 
indeed we consider this, the Large White Cling, and the Heath 
Cling, as being the sorts among the most desirable of this class 
of peaches for small collections. 

Leaves with globose glands. Fruit large, roundish-oval, the 
suture distinct only at the top, on one side of which the fruit is 
slightly enlarged. Skin yellowish-white, dotted with red, or 
with a red cheek, varying from pale to lively red. Flesh pale 
white, very melting and juicy, with an exceedingly rich, lus- 
cious, high flavour. First of September. Flowers small. 

Orange Clingstone. 

The Orange Cling is a very large, handsome, and excellent 
fruit, somewhat resembling the Lemon Cling in colour, but glo- 
bular in form, rather richer in flavour, and quite a distinct sort. 

Leaves large, serrated, without glands. Fruit large, round, 
the suture distinctly marked, and extending nearly round the 
fruit ; swollen point at the top, none. Skin deep orange, with 
a rich dark-red cheek. Flesh dark yellow, rather firm, juicy, 
with rich, vinous flavour. September. Flowers small. 

Pa VIE DE PoMPONE. BoH. Jard. Lelieur. Thomp. 

Monstrous Pomponne. | r • j Pavie Rouge de 
Monstrous Pavie. f *" ' Pomponne. 0. Duh. 

Pavie de Pomponne Grosse. Pavie Oamu. 

Pavie Monstrueux. Gros Melocoton. 

Gros Persique Rouge. 

A very large and magnificent old French Clingstone, not so 
well known in this country as it deserves. The fnjit is very 
solid in flesh, and much sweeter here than in France. The tree 
is of very strong growth. 

Leaves with reniform glands. Fruit very large, roundish 
oval, with a well-marked suture extending to the top, and ter- 
minating there in an obtuse swollen point. Skin yellowish- 
wlnte, a good deal covered with the broad, very deep red colour 
of its cheek. Flesh firm, yellowish-white, deep red at the stone, 
to which it adheres very firmly, and which is rather small; 
"uicy, flavour sweet and giod. First of October. Flowers large. 



TUK PEACH. 04 1 



Prince's Climax. 



Originated on the farm of George Mitchell, Flushing, Long 
Island ; very productive. Fruit large, oval. Skin yellow, with 
a crimson cheek, and two-thirds mottled with crimson. Flesh 
yellow, very rich, aromatic, pineapple flavour; adheres to the 
stone. Ripens the middle and end of September. (William R. 
Prince's MS.) 

Shanghae. 

Trees of this variety and Chinese Cling were sent to this 
country by the late Mr. Winchester, Avhile Bi'itish Consul at 
Shanghae. Tree vigorous. Glands reniform. Flowers large. 
Fruit large, oval, truncate ; suture distinct, extending from the 
base to beyond the apex, deepening very much at the apex, so 
as to form quite a cavity. Skin greenish-yellow, quite downy, 
sometimes a little mottled, or shaded with pale red. Flesh 
greenish-yellow, very melting, juicy, adhering to the stone, with 
a high, vinous flavour. Ripens from first to middle of Septem- 
ber. At the south, last of July and first of August. 

Smith's Newington. Lind. Thomp. 

Early Newington, ^ of (he 

Smith's Early Newington, J English, 
Early Newington. Coxe. 

This is one of the best early Clingstone peaches. It is of 
English origin, and is little cultivated in this country. The 
Early Newington of our gardens as generally known (see Early 
Newington Freestone), is earlier and a very much finer variety, 
with reniform glands, being a partial Clingstone, but most fre- 
quently parting from the flesh, has quite supplanted it. 

Leaves serrated, without glands. i'Vuit middle-sized, rather 
oval, narrower at the top, and one half a little enlarged. Skin 
pale straw-colour, with a lively red cheek streaked with purple. 
Flesh firm, pale yellow, but light red at the stone, to which it 
adheres closely ; juicy, and of very good quality. Last of Au- 
gust. Flowers large. 

AVhat Mr. Thompson calls '■'•Newington of the Americans^'' is 
a seedling cling with globose glands, and of second quality, quite 
distinct from our Early Newington Freestone. 

Stephenson Cling. 

From Thomas Stephenson, Clark county, Ga. Fruit large, 
roundish ; suture distinct. Skin very downy, of a creamy tint, 
Bhad(Kl with flesh-colour — the tint deepening in the sun to a 
dark, dull, purplish red where fully exposed. Flesh white, some 
wha' tinged with red, and deep red at the stone. Flesh very 



642 THE PEACH. 

tender, melting, ju'cy, and of a delicious vinous flavour, quality 
♦* best." September first. (G. Pom. S. Rep.) 

Tippecanoe. 

Hero of Tippecanoe. 

A new, \ery large, and handsome Clingstone, originated by 
Jr. George Thomas, of Philadelphia, and first exhibited before 
the Horticultural Society there in 1840. Its lateness and beauty 
render it a valuable kind. 

Leaves with reuiform glands, the shoots dark purplish-red. 
Fruit very large, nearly round, a little compressed on the sides 
Skin yellow, with a fine red cheek. Flesh yellow, juicy, with 
a good vinous flavour. It ripens from the 20th to the last of 
September. Flowers small. 

Washington Clingstone. 

An American variety, remarkably juicy and sweet. Although 
Thompson finds it third rate in England, it is here scarcely sur- 
passed. To use the expressive words of one of our friends in 
Maryland, a good judge of fruit, " there is nothing better than 
this peach out of Paradise." It is neither handsome nor pre- 
possessing externally. 

Leaves with reniform glands. Fruit of medium size, round- 
ish. Skin yellowish-green, marked with grey specks, and with 
a slight tinge of red on the sunny side. Flesh very juicy, ten- 
der, and melting, with a very sweet and luscious flavour. Last 
of September. Flowers small. 

Curious or Ornamental Varieties. 

Double Blossomed. Thomp. 

Double Flowering Peach. Pecher a Fleurs Doubles. Bon. Jard. 
Rose Flowering. I'echer a Fleurs Semi-Doubles. 0. Dull. 

The Double Blossomed peach is, when in full bloom, one of 
the gayest and most beautiful of fruit trees, and blooming with 
its lovely companion, the Double Flowering Cherry, finds a 
plai;e in all our pleasui'e-grounds and ornamental plantations. 
Its flowers are three times the size of those of the common 
peach, of a lively rose colour, nearly full double, and so thickly 
disposed on the branches as to be very striking and showy. 
They are produced at the usual season, or a few days later. 

This sort is rendered more dwarf for shrubberies, by budding 
it upon the Mirabelle, or the Cherry Plum stock. 

The 1 ;aves have reniform glands. The fruit, which is spar- 
ingly produced, is roundish-oval, pale greenish-yellow, faintly 
tinged with red, fi-eestone, ard of indiflferent flavour. 



TTIE PEACH. 64S 



Fiat Peach of China. Lind. Tliomp. 

Chinese Peach. Java Peach. 
Peen To. 

A very singular variety, from China, where the gardeners af- 
fect all manner of vegetable curiosities. The fruit is of small 
size, about two inches in diameter, and so much flattened at the 
ends that only the skin and the flat stone remains, the fleshy 
part being crowded on either side. The tree is of rather dwarf- 
ish habit, and holds its leaves very late. The fruit is of very 
good flavour, and is well worthy of a place in the gardens of 
the curious.''* 

Leaves with reniform glands. Fruit small, so much flattened 
as to form a deep hollow at both ends, having at the top a sin- 
gular broad, rough, five-angled eye. Skin pale yellowish-green, 
mottled with red on one side. Flesh pale yellow, with a circle 
of red round the stone (from which it separates), sweet, juicy, 
with a slight noyeau flavoui*. Beginning of September. Flow 
ers large. 

Weeping Peach. 

Raid's "Weeping Peach. 

A peculiar variety, with pendent, weeping branches, and a 
habit much like that of the weeping ash. It was lately origi- 
nated by Mr. William Reid, the skilful nurseryman at Murray 
Hill, near New York. To display itself to advantage, it should 
be grafted six or eight feet high, on the clean stem of a peach 
or plum stock. Reniform glands. Flowers large. 

Selection of choice 2yeaches, to furnish in succession. I^7-ce- 
stones : Early York, Early Newington, Cool edge's Favourite, 
George 4th, Grosse Miguonne, Crawford's Early, Brevoort, Old- 
mixon Free, Morris White, Bellegarde, Nivette, Ward's Late 
Free, Noblesse, Late Red Rareripe, Bergen's Yellow, Druid 
Hill. Clinc/sloties : Large White, OlJmixoa and Heath Clings. 

Selection of hardy sorts^ for a northern latitude : Tuft' 
Early, Early Chelmsford, White Lnpcrial, Moore's Favourite, 
Lincoln, Red Cheek Malagatune, Snow, Smith's Favourite, Tuft's 
Rareripe, Clinton, Kenrick's Heath, Crawford's Early, Oldmixon 
Cling. 

Selection of peaches, furnished by Wm. N. White, Athens, 
Ga., that have proved best in that State, and ripen in succession 
from first of July to first of November, and will probably suit 
most localities at the south : 

* This variety has been several times imported to this country and lost 
on the way. Should any one of our amateurs now possess it, we sliall be 
mucli g-atifiei to receive buds of it. 



644 THK KECTAKINE. 

Early Anne, Early Tillotson, Early York (serrate), Early 
Chelmsford, Large Early York, Van Zandt's Superb, Crawford's 
Earlj^, George the 4th, Stump the World, Crawford's Late, Late 
Admirable, Druid Hill, La Grange, Montgomery's Late, Presi- 
dent Church, Edwards' Late White, Baugh, Lady Parham, 
Pride of Autumn, Baldwin's Late. 

A succession of the best clingstones for Georgia, ripening 
from the last of July to first of November* (Wm. N. White) : 

Flewellen Cling, Bordeaux, Large White, Oldmixon, Lemon, 
Blanton, Jackson, Tippecanoe, Catherine, Raymond, Heath, 
Donahoo, Stephenson, Horton's Delicious, Hull's Athenian. 



CHAPTER XXni. 

THE NECTARINE. 
P&rsica vulgaris (v.) Lccvis. Dee. Rosacea of Botanists. 

The Nectarine is only a variety of the peach with a smooth 
skin [Pkhe lisse, or Brugnon of the French). In its growth, 
habit, and general appearance, it is impossible to distinguish it 
from the peach tree. The fruit, however, is rather smaller, 
perfectly smooth, without down, and is one of the most wax- 
like and exquisite of all productions for the dessert. In flavour 
it is perhaps scarcely so rich as the finest peach, but it has more 
piquancy, partaking of the noyeau or peach-leaf flavour. 

The Nectarine is known in Northern India, where it is called 
moondla aroo (smooth peach). It appears to be only a distinct, 
accidental variety of the peach, and this is rendered quite cer- 
tain since there are several well-known examples on record of 
both peaches and nectarines having been produced on the same 
branchf — thus showing a disposition to return to the natural 
form. Nectarines, however, usually pi'oduce nectarines again on 
sowing the seeds; but they also occasionally produce peaches. 
The Boston Nectarine originated from a peach stone. 

The Nectarine appears a little more shy of bearing in this 
country than the peach, but this arises almost always from the 
destruction of the crop of fruit by the curculio, the destroyer of 
all smooth-skinned stone fruit in sandy soils. It is quite hardy 
here wherever the peach will thrive, though it will not generally 
bear lar^-e and fine fruit, unless the branches are shortened-in 
annually, as we have fully directed for the peach tree. 

* Southern pcvjple generally prefer clings to freestones. 

f See London Gardener's Magiizine, vol. 1, p. 471; vol. 14, p. 53. 



THt NliCTAlUXE. 64c 

With this easy system of pruning-, good crops are readily ob- 
tained wherever the curculio is not very prevalent. 

The culture of the Nectarine is, in all respects, precisely simi- 
lar to that of the peach, and its habits are also completely the 
same. It is longer lived and hardier, when budded on the 
plum, but still the nurserymen here usuahy work it on the peach 
rtock. 

CLASS I. 

Freestone Nectarines. (Peches lisses, Fr^ 

[The same characters are used as in describing peaches, for which the 
eader is referred to that part.] 

Boston. Thomp. 

Lewis's ) ^^ 

Perkins' Seedling, j 

This American seedling is the largest and most beautiful of 
ill nectarines. It was raised from a peach stone by Mr. T. 
Lewis, of Boston. The fruit, though not of high flavour, is ex- 
iellent, the tree very hardy and productive, and one of the best 
or general standard culture. Mr. Perkins' seedling, raised from 
the original Lewis tree, is quite identical, and we adopt tho 
name of " Boston" Nectarine as the standard one. 

Leaves with globose glands. Fruit large and handsome, round- 
ish-oval. Skin bright yellow, with very deep red cheek, shaded 
off by a slight mottling of red. Flesh yellow to the stone 
(which is small and pointed), sweet, though not rich, with a 
pleasant and peculiar flavour. First of September. Flowers 
small. 

Due Du Tellikr's. Lind. Thomp. 

Due Tilliers. Duke de Tilley. 

Due de TeUo. Du TiUy's. 

A very excellent Nectarine, considerably resembling the El- 
mge, but a much greater bearer. 

Leaves with reniform glands. Fruit rather large, roundish- 
oblong, being slightly narrowed at the top, and broad at the 
base or stalk. Skin pale green, with a marbled, purplish-red 
cheek. Flesh greenish-white, pale red at the stone, melting, 
juicy, sweet, and good. Last of August. Flowers small. 

DowNTON. Thomp. 

The Downton is a seedling raised by Mr. Knight. It is, in 
quality appearance, and season, an intermediate variety be- 



646 THE NECTARINE. 

tween the Violette Hative and the EIruge, ripening a few day» 
earlier than tlie latter. 

Leaves with reniform glands. Fruit large, roundish-oval. 
Skin pale green, with a deep violet-red cheek. Flesh pale green, 
shghtly red at the stone; melting, rich, and very good. Ripena 
about the 25th of August. Flowers small. 

Elruge. Thomp. 

Common Elruge. } t- j Anderson's, | of some 

Claremont. ) ^"^ ' Temple's, ) English gardens. 

T, , , , ( incorrectly of many 

Peterborough, | ^.riericangardeJ. 



Oatlands. 
Spring Grove, 



The Elruge is everywhere esteemed as one of the very finest 
Nectarines. It is an English variety -which has been a good 
while cultivated, and, with the Violette Hative, is considered in- 
dispensable in every collection. In this country, when the young 
wood is annually shortened-in, it bears good crops on standard 
trees, which ripen finely. 

Without this precaution, like almost all other nectarines, the 
fruit is small, poor, and ripens imperfectly. 

Leaves with reniform glands. Fruit of medium size, roundish 
oval, the suture slight, except at the top, where it is distinctly 
marked. Skin with a pale-green ground, but when fully ex- 
posed, it is nearly covered with deep violet, or blood-red, dotted 
with minute brownish specks. Flesh pale green to the stone, 
or slightly stained there with pale red ; melting, very juicy, with 
a rich, high flavour. Stone oval, rough, of a pale colour. Last 
of August and beginning of September. Flowers small. 

Fairchild's. Lind. Thomp. 

Faircliild's Early. 

A very small, indifferent sort, only valued for its earliness, and 
scarcely worth cultivating when compared with the following. 

Leaves with reniform glands. Fruit small, about an inch 
and a fourth in diameter, round, slightly flattened at the top. 
Skin yellowish-green, with a bright red cheek. Flesh yellow 
to the stone, rather dry, with a sweet, but rather indifferent fla- 
vour. Beginning of August. Flowers small. 

Hunt's Tawny. Thomp. 

Hunt's Large Tawny, ) ^.^^ 
Hunt's Early Tawny, ) 

This is the best very early Nectarine. It is a very distinct 
sort, with serrated leaves, and was originated in England about 
thirty years ago. It is worthy of general cultivation, as it is not 
only early but hardy, and an abundant bearer. 



THE NECTARINE. 647 

Leaves serrated, -without glands. Fruit nearly ot" medium size, 
'oundish-ovate, being considerably narrowed at the top, where 
there is a prominent swollen point; and the fruit is slightly eu- 
. arged on one side of the suture. Skin pale orange, with a dark- 
red cheek, mottled with numerous russety specks. Flesh deep 
orange, juicy, melting, rich, and very good. It I'ipens. from the 
6th to the 15th of August. Flowers small. 

(The accidental variation of this sort, described as HunCa 
Large Tawny^ does not seem to have been permanently different 
from this.) 

Hardwicke Seedling. Thomp. 
Hardwicke's Seedling. 

Was raised at Hardwicke House, in Suffolk, England, and has 
the reputation of being " one of the best and hardiest of necta- 
rines, and a very excellent bearer." 

Leaves with globose glands. Fruit very large, roundish, in- 
clining to oval, and resembling the Elruge. Skin pale green, 
with a deep violet red cheek. Flesh pale green, slightly marked 
with red at the stone, juicy, melting, rich, and high flavoured. 
End of August. 

Murrey. Ray. Thomp. 
Murry. lAnd. Black Murry. 

The Murrey is an old English Nectarine, which, though of 
good quality, is rather a poor bearer, and is little known or cul- 
tivated in this country. 

Leaves Avith reniform glands. Fruit of medium size, round- 
ish-ovate, slightly swollen on one side of the suture. Skin pale 
green, with a dark-red cheek. Flesh greenish-white, melting, 
sweet, and of good flavour. Stone almost smooth. Ripens about 
the 20th of August. Flowers smaU. . 

New White. Thomp. 

Neat's White. Lind. Flanders. 
Cowdray "White Emerton's New White. 

• Large White. 

The New White is the finest light-skinned variety., and is a 
beautiful, hardy, and excellent nectarine, bearing abundant crops. 
It is an English seedling, raised by the Rev. Mr. Neate, near 
London. 

Leaves with reniform glands. Fruit rather large, nearly 
round, skin white, with occasionally a slight tinge of red when 
exposed. Flesh white, tender, very juicy, with a rich, vinous 
flavour. The stone is small. Ripens early in September. Flow • 
ers hvrge. 



048 THE NECTAllINE. 



Old White. Lind. Thorap. 

This nectarine is supposed to have been introduced from Asia 
into England about sixty years ago. It is much like the fore- 
going in flavour, perhaps a Httle richer, but it is less hardy and 
productive. 

Leaves with reniform glands. Fruit rather large, roundish- 
oval Skin white, slightly tinged with red. Flesh white, ten- 
der, juicy, and rich. Early in September. Flowers large. 

Pitmaston's Orange. Lind. Thomp. 
"Williams' Orange. "Williams' Seedling. 

The Pitmaston Orange, which is considered the best yellow- 
fleshed nectarine, was raised in 1816 by John Williams, of Pit- 
maston, near Worcester, England. The tree is vigorous. 

Leaves with globose glands. Fruit large, roundish-ovate, tne 
base (towards the stalk) being broad, and the top narrow, and 
ending in an acute swollen point. Skin rich orange-yellow, 
with a dark brownish-red cheek, streaked at the union of the 
two colours. Flesh deep yellow, but red at the stone ; melting, 
juicy, rich, sweet, and of excellent flavour. Tiie stone is rather 
•mall. Ripens middle and last of August. Flowers large 

Peterborough. Mill. Lind. Thomp. 
Late Green. Vermash {of some). 

This is the latest nectarine known. It is rather small, and of 
inferior quality, and scarcely deserves cultivation except to make 
complete a large collection. 

Leaves with reniform glands. Fruit rather small, roundish. 
Skin mostly green, or slightly tinged with dingy red on the sun 
ny side. Flesh greenish-white to the stone, somewhat juicy, and 
of tolerable flavour. It ripens early in October. Flowers small. 

Stanwick. 

A new late variety, highly extolled ; but Ve are not aware of 
its having fruited except under glass in this country, and it is 
doubtful if it will ripen at the north in the open air. At the 
south, probably, it will prove an acquisition. 

It was grown in England from a stone brought from Syria, 
and is described in the Journal of the London Horticultural 
Society as above medium size, roundish-oval, slightly heart- 
shape at base. Skin pale greenish-white, shaded into deep, rich 
violet in the sun. Flesh white, tender, juicy, rich, sugary, and 
without the slightest trace of prussic-acid flavour. 



THE NKCTAKINE. 64? 



ViOLETTE Hative. Liiid. Tliomp. 

Early Violet. f 4 -2 ") Petite Violet Hative. 0. IMi. 

Vio'.et P. Mag. " ' '" " 

Early Brugnon 

Bruo'uon Red at the Stone, 



|S y Brugnon Hatif. 

^ ^ I Violette A.ngervilli6res. 
' Violette Musquee. 



Hampton Court. | | "B . f Lord Selsey's Elruge. 



Large Scarlet. 
New Scarlet. 
Aromatic. 



Violet Red at the Stone, 
o' S I I Violet Musk. 



The Violette Hative, or Early Violet Nectarine, eveiywhere 
takes tlie highest rank among nectarines. It is of delicious fla- 
vour, fine appearance, hardy, and productive. Externally, the 
fruit is easily confounded with that of the Elruge, but it is rea- 
dily distinguished by its dark coloured stone, and the deep red 
flesh surrounding it. The fruit is usually rather darker colour 
ed. It is of French origin, and has been long cultivated. 

Leaves with reniform glands. Fruit rather large, roundish, 
narrowed slightly at the top, where it is also marked with a 
shallow suture. Skin pale yellowish-green in the shade, but, 
when exposed, nearly covered with dark purplish red, mottled 
with pale brown dots. Flesh whitish, but much rayed with red 
at the stone. The latter is roundish, the furrows not deep, and 
the surface reddish-brown. The flesh is melting, juicy, rich, 
and very high flavoured. It ripens about the last of August. 
Flowers rather small. 

The Violette Grosse (Thomp.) resembles the foregoing in 
leaves and flowers, and general appearance. The fruit is, how- 
ever, lai'gei", but not so richly flavoured. 



CLASS XL 

Clinostoxe Nectarines, (Brugnons, Fr.) 

Broomfielu. 

Lewis, {incorrectly of some.) 

A handsome clingstone nectarine, of second quality. It is an 
accidental seedling, which sprung up in the garden of Henry 
Broomfieid, Esq., of Harvard, Mass. 

Leaves with obscure, reniform glands. Fruit large, roundish. 
Skin rather dull yellow, with a dull or rather dingy red cheek. 
Flesh yellow, and adheres closely to the stone, juicy, rathei 
pleasant, but not high flavoured. First to the middle of Sep 
tember. Flowers small. 

28 



660 THE NECTARINE. 



Golden. Lang. Mill. Thomp. 
Orange. Fine Gold-fleshed. 

A very handsome looking nectarine, but of decidedly indif- 
ferent quality when compared with many others, lb waxen 
appearance, when fully ripe, is very beautiful. It is an old Eng- 
lish variety. 

Leaves with reniform glands. Fruit of medium size, round- 
Bh-ovate. Skin of a fine bright, waxen yellow colour, with a 
small scarlet cheek. Flesh orange-yellow, firm, juicy, sweet, 
and tolerably good. It ripens about the 10th of September. 
Flowers small. 

Prince's Golden Nectarine is of much larger size. It ri- 
pens about a week later, but is also only of second quality. 
Leaves with reniform glands. Flowers large. 

Newington. Lang. Mill. Thomp. 

Scarlet Newington. Lind. Anderson's. 
Scarlet. Anderson's Round. 

Old Newington. Rough Roman. 

Smith's Newington. Brugnon de Newington. 

French Newington. D'Angleterre. 

Sion Hill. 

A very good clingstone nectarine, of English origin. It 
should be allowed to hang on the tree till it begins to shrivel, 
when the flavour is much improved. 

Leaves serrated, without glands. Fruit rather large, round- 
ish. Skin pale greenish-yellow, nearly covered with red, mar- 
bled with dark red. Flesh firm, pale, but deep red next the 
stone, juicy, sweet and rich, with' an excellent vinous flavour, 
Eipens about the 10th of September. Flowers large. 

Newington Early. Lind. Thomp. 

Early Black Newington. Lucombe's Black. 

New Dark Newington. Lucombe's Seedling. 

New Early Newington. Early Black. 
Black. 

The Early Newington is one of the best of clingstone necta- 
rines. It is not only a richer flavoured fi-uit than the old New- 
ington, but it is larger, dark-coloured, and earlier. 

Leaves serrated, without glands. Fruit large, roundish, ovate, 
a little enlarged on one side of the suture, and terminating with 
an acute swollen point at the top. Skin pale green in its 
ground, but nearly covered with bright red, nuich marbled and 
mottled with very dark red, and coated with a thin bloom. Flesh 
greenish white, but deep red at the stone, juicy, sugary, rich and 
very excellent. Beginning of September, Flowers large. 



THE QUINCE. 651 



Red Roman. Foksyth. Lind. Thomp. 

Old Roman. Brugnon Violette Musquee. 0. Dvh. 
Roman. Brugnon Musquee. 

The Red Roman is a very old European variety, having been 
enumerated by Parkinson, in 1629. It is still esteemed, both 
in Europe and this country, as one of the richest and best of 
clingstone nectarines. The tree healthy and productive. 

TJie Newington is frequently sold for the Red Roman in this 
country, and the true Roman is comparatively scarce. 

Leaves with reniform glands. Fruit large, roundish, a little 
flattened at the top. Skin greenish yellow, with a brownish, 
muddy, red cheek, which is somewhat rough, and marked with 
brown russety specks. Flesh firm, greenish yellow, and deep 
red at the stone, juicy, with a rich, high, vinous flavour. Ripen- 
ing oarly in September. Flowers large. 

Selection of choice hardy Nectarines for a small Garden. — 
Early Violet, Elruge, Hardwicke Seedling, Hunt's Tawny, Bos- 
ton, Roman, New White. 



CHAPTER XXIV. 



THE QUINCE. 

Oydonia vulgaris, Dec ; Bosacece, of Botanists. 

Coignassier, of the French ; Quittenbaum, German ; Kivepeer, Dutch , 

Cotogno, Itahan ; and MemhriUo, Spanish. 

The Quince is a well-known, hardy, deciduous tree, of small 
size, crooked branches, and spreading, bushy head. It is indi- 
^genous to Germany and the south of Europe ; and it appears 
first to have attracted notice in the city of Cydon^ in Crete or 
Candia — whence its botanical name, Cydonia. The fruit is of 
a fine golden yellow, and more nearly resembles that of the 
orange than any other. It was even more highly esteemed by 
the Greeks and Romans, for preserving, than by us. " Quinces," 
says Columella, " not only yield pleasure, but health." 

The Quince seldom grows higher than fifteen feet, and is 
usually rather a shrub than a tree. Its . large white and pale 
pink bloss.oras, which appear rather later than those of other 
fruit trees, are quite ornamental ; and the tree, properly grown, 
is very ornamental when laden in October and November with 
its ripe golden fruit. 

Uses. — The Quince is, in all its varieties, unfit for eating raw. 



652 THE QUINCK. ' 

It is, liowevev, mucli esteeited when cooked. For preserving 
it is everywhere valued, and an excellent marmalade is alsc 
made from it. ' Stewed, it is very frequently used, to communi- 
cate additional flavour and piquancy to apple-tarts, pies, or 
other pastry. In England, wine is frequently made from the 
fruit, by adding sugar and water, as in other fruit wines ; and it 
is a popular notion there, that it has a most beneficial eflfect 
upon asthmatic patients. Dried Quinces are excellent. 

In this country, large plantations are sometimes made of the 
Quince ; and as it is in good soil, a plentiful bearer, it is consi- 
dered one of the most valuable market fruits. The Apple 
quince is the most productive and saleable ; but as the Pear 
quince ripens, and can be sent to market much later, it fre- 
quently is the most profitable. » 

Propagation. — The Quince is easily propagated from seed, 
layers, or cuttings. From seeds the quince is somewhat liable 
to vary in its seedlings, sometimes proving the apple-shaped and 
sometimes the , pear-shaped variety. Cuttings, planted in a 
shaded situation, early in the spring, root very easily, and this 
is perhaps the simplest and best way of continuing a good va- 
riety. The better sorts are also frequently budded on common 
seedling quince stocks, or on the common thorn. 

Quince stocks arc extensively used in engrafting or budding the 
Pear, when it is wished to render that tree dtoarf in its habit. 

Soil and Cultare. — The Quince grows naturally in rather 
moist soil, by the side of rivulets and streams of water. Hence 
it is a common idea that it should always be planted in some 
damp neglected part of the garden, where it usually receives 
little care, and the fruit is often knotty and inferior. 

This practice is a very erroneous one. No tree is more bene 
fited by manuring than the quince. In a rich, mellow, deep 
soil, even if quite dry, it grows with thrice its usual vigour, and 
bears abundant crops of large and fair fruit. It should, there- 
fore, be planted in deep and good soil, kept in constant cultiva- 
tion, and it should have a top-dressing of manure every season, 
when fair and abundant crops are desired. As to pruning, or ' 
other care, it requires very little indeed— an occasional thinning 
out of crowding or decayed branches, being quite suflicient. 
Thinning the fruit, when there is an overcrop, improves the size 
of the remainder. Ten feet apart is a suitable distance atwhich 
to plant this tree. 

The Quince, like the apple, is occasionally subject to the 
attacks of the borer, and a few other insects, which a little care 
vv^ill prevent or destroy. For their habits we refer the reader to 
the apple. 

Varieties. — Several varieties of the common Quince are enu 
merated in many catalogues, but there art} in reality only three 
distinct forms of this fruit worth enumera'ang, viz. : 



THE QUIXCE. 653 



1. Apple-shaped Quince. Thomp. 

Orange Quince. Cydonia v. Malibrrais, Rori. Brit. 

Coiguassier Malilbnne, 'of the French. 

This is the most popular variety in this country. It bears 
large roundish fruit, shaped much like the apple, which stews 
quite tender, and is of very excellent flavour. It also bears most 
abundant crops. Leaves oval. 

There are several inferior varieties of the apple quince. The 
true one bears fruit of the size of the largest apple, fair and 
smooth, and a fine golden colour. 

2. Pear-shaped Quince. Thomp. 

Oblong Quince. Coiguassier pyriforme, of the French. 
Cyclonier sub. v. pyriforin, Hort. Brit. 

The pear-shaped quince is dryer and of firmer texture than 
the foregoing. It is rather tough when stewed or cooked, the 
flesh is less lively in colour, and it is therefore much less esteem- 
ed than the apple-shaped variety. The fruit is of medium size, 
oblong, tapering to the stalk, and shaped much like a pear. The 
skin is yellow. The leaves are oblong-ovate. It ripens about a 
fortnight later, and may be preserved in a raw state considera- 
bly longer. 

3. PoRTuaAL Quince. Thomp. 

Cydonia Lusitanica. Hort. Brit. 
Coiguassier de Portugal, of the French. 

Tlie Portugal quince is rather superior to all others in quality, 
as it is less harsh, stews much bettei", and is altogether of milder 
flavour, though not fit for eating raw. For marmalade and 
baking it is much esteemed, as its flesh turns a fine purple or 
deep crimson when cooked. 

The leaf of the Portugal Quince is larger and broader than 
that of the common quince, and the growth of the tree is 
stronger. The fruit is of the largest size, oblong. The skin is 
in colour not so deep an orange as that of the other sorts. 

The Portugal Quince is unfortunately a shy bearer, which is 
the reason why it has never been so geneially cultivated as the 
Apple Quince. 

Rea's Seedling. 

Yan Slyke. 

A new Seedling raised by Joseph Rea, Coxsackie, Greene Co., 
New York. It is a superb fruit averaging one-third larger than 
the apple or orange quince, of the same form and colour, fair 



^>5i THE QUINCE. 

and handsome and equally as good, and by some preferred tc 
the apple quince for culinary purposes. Tree healthy, a thrifty 
grower and productive — an acquisition.* 

Ornamental Varieties. — There are two or three ornamental 
varieties of the quince, which are natives of China and Japan, 
and are now among the most common and attractive of our 
garden shrubs. They are the following : — 

Japan Quince. 

Cydonia Japonica. Dec. 
Pyrus Japonica. Jhunberg. 

The Japan Quince is a low thorny shrub, with small dark 
green leaves. It is the most brilliant object in the shrubbery, 
during the month of April, the branches being clothed with 
numerous clusters of blossoms, shaped like those of the quince, 
but rather larger, and of the brightest scarlet. The fruit which 
occasionally succeeds these flowers, is dark green, very hard, 
and having a peculiar and not unpleasant smell. It is entirely 
useless. 

The White, or Blush Japan Quince ( C. jap. ji. albo), re- 
sembles the foregoing, except that the flowers are white and 
pale pink, resembling those of the common apple-tree. 

Chinese Quince. 

Cydonia Sinensis. Dec. 

We have had this pretty shrub in our garden for several 
years, where it flowers abundantly, but has, as yet, produced no 
fruit. The leaves are oval, somewhat like those of the common 
quince, but with a shining surface. The flowers are rosy red, 
rather small, with a delicate violet odour, and have a very 
pretty eff"cct in the month of May, though much less showy 
than those of the Japan Quince. The fruit is described as 
large, egg-shaped, with a green skin and a hard dry flesh, not 
of any value for eating. The leaves assume a beautiful shade 
of red in autumn. 

* In tiie fall of 1835, Mr. Rea sent two baskets to New Tork, contain- 
ing about half a bushel each, which brought him line dollars. One 
basket had 36 quinces in, and sold for five doUars, 'nd the other (40) 
brought four dollara 



XHK RASPBERRY \ND BLACKBERRY 655 



CHAPTER XXV. 
the raspberry and blackberry. 

1. The Raspberry. 

Rubus Idceus, 4 : Bosacece, of botanists. 

I^aml oisuT, of the French ; Himbeerstrauch, German ; I^amboos, 

Dutch ; Bova ideo, Italian ; and Framhueso, Spanish. 

The Raspberry is a low deciduous slirub, which in several 
forms is common in the woods of both Europe and America. 
The large fruited varieties most esteemed in our gardens have 
all originated from the long cultivated Ruhus idceus, or Mount 
Ida bramble, which appears first to have been introduced into 
the gardens of the South of Europe from Mount Ida. It is now 
quite naturalized in some parts of this country. Besides this, 
we have in the woods the common black raspberry, or thimble- 
berry (^Rubies occidentalism L.), and the red raspberry [Rubus 
striffosus, Michx.), with very good fruit. 

The name raspberry [Raspo, Italian) is probably from the 
rasping roughness of prickly wood. The term raspis is still 
used in Scotland. 

Uses. — The raspberry is held in general estimation, not only 
as one of the most refreshing and agreeable sub-acid fruits for 
the dessert, but it is employed by almost every family in making 
preserves, jams, ices, sauces, tarts and jellies ; and on a larger 
scale by confectioners for making syrups, by distillers for 
making raspberry brandy, raspberry vinegar, &c. Raspberry 
wine, made in the same way as that of currant, is considered 
the most fragrant and delicious of all home-made wines. 

Succeeding the strawberry at the beginning of summer, when 
there is comparatively little else, this is one of the most in- 
valuable fruits, and, with the strawberry, generally commands 
the attention of those who have scarcely room for fruit trees. It 
«, next to the strawberry, one of the most wholesome berries, 
and not being liable to undergo the acetous fermentation in the 
stomach, it is considered beneficial in cases of gout or rheu- 
matism. 

Propagation. — The raspberry is universally propagated by 
Buckers, or ofisets, springing up from the main roots. Seeds 
are only planted when new varieties are desired. The seedlinga 
come into bearing at two or three years of age. 

Soil and Culture. — The best soil is a rich deep loam, rather 
moist than dry, but the raspberry will thrive well in any soil that 



666 THE RASPDiliRY \::U ULACKBEIIRT. 

IS vicli and deep, provided it is fully exposed to the sun and 
air. 

In making a plantation of raspberries, choose, therefore, an 
open sunny quarter of the garden, where the soil is good and 
deep. Plant the suckers or canes in rows, from three to foui 
feet apart, according to the vigour of the sort. Two or three 
suckers are generally planted together, to form a group or stool, 
and these stools may be three feet apart in the rows. 

The plantation being made, its treatment consists chiefly in 
a single pruning, every year, given early in the spring. Tc 
perform this, examine the stools in April, and leaving the 
strongest shoots or suckers, say about six or eight to each stool, 
cut away all the old wood, and all the other suckers (except 
such as are wanted for new plantations). The remaining shoots 
should have about a foot of their ends cut off, as this part of 
the wood is feeble and worthless. With a light top-dressing of 
manure, the ground should then be dug over, and little other 
care will be requisite during the season. " 

When very neat culture and the largest fruit are desired, 
more space is left between the rows, and after being pruned, 
the canes are tied to long lines of rods or rails, like an espalier, 
by which means they are more fully exposed to the sun and 
light, and the ground between the rows is kept cropped with 
small vegetables. 

A fine late crop of raspberries is readily obtained by cutting 
down the canes over the whole stool, in the spring, to within a 
few inches of the ground. They will then shoot up new wood, 
which comes into bearing in August or September. 

We have found a light application of salt given with the 
top-dressing of manure in the spring, to have a most beneficial 
effect on the vigour of the plants, and the size of the fruit. 

A plantation of raspberries will be in perfection at the third 
year, and after it has borne about five or six years, it must be 
broken up, and a new one formed, on another plot of ground. 

All the raspberries except the hardy American varieties 
should be pruned in the fall. After which bend the canes 
gently on the ground, and cover them an inch or two deep 
with earth ; let them remain in the spring until the cold winds 
ai'e over, or until the buds begin to swell, then take them up 
and tie them to stakes or frames. 

Varieties. — The finest raspberries in general cultivation for 
the dessert, are the red and white ^Antwerp, Fastollf, Orange, 
Gushing, French and Franconia. 

The conmion American Red is most esteemed for flavouring 
liqueurs or making brandy, and the American Black is preferred 
by most persons tor cooking. The Ever-bearing and the Ohio 
Ever-beariug, are valuable for prolonging the season of this 
fruit till late frosts. 



THE RASPBERRY i\XD BLACKBERRY. 65'i 



Antwerp Red. 

Old Eed Antwerp. Hovvland's Red Antwerp. 

Knevett's Antwerp. Pramboisier a Gros Fruit. 

True Eed Antwerp. Burley. 

This is the common Red Antwerp of England ar d this 
M untry, and is quite distinct from the North River variety, 
which is shorter in growth, and has a conical fruit. 

Canes strong and tall, spines light red, rather numerous and 
pretty strong. Fruit large, nearly globular, or obtuse-conical. 
Colour dark-red, with large grains, and covered with a thick 
bloom. Flesh juicy, with a brisk vinous flavour. 

Antwerp. Hudson River. 
New Red Antwerp. 

Origin unknown, but as far as we have been able to trace it, 
was first brought to this- country by the late Mr. Briggs, of 
I "oughkeepsie, N. Y., about forty years since, who obtained it 
f m the garden of the Duke of Bedford, England, who is said 
to have paid a guinea for two plants. 

ts firmness of flesh and parting readily from the germ, toge- 
ther with its productiveness, renders it the most popular variety 
for market. 

Canes short, but of sturdy growth, almost spineless, of a very 
peculiar grey, or mouse colour. Fruit large, conical. Flesh, 
firm, rather dull-red, with a slight bloom; not very juicy, but of 
a pleasant, sweet flavour. 

Antwerp Yellow. Thomp. Lind. 
White Antwerp. Double-Bearing Yellow. 

The Yellow Antwerp is a large, light-coloured raspberry, and 
with a high cultivation, a good sort, but greatly surpassed by 
the Orange. 

Fruit large, nearly conical, pale-yellow, sweet, and of good 
flavour. Canes strong and vigorous, light-yellow, sometimes 
with many bristles or spines, often nearly smooth ; productive. 

American Red. 

Common Red. English Red (0/ sow ej. 
Red Prolific. 

The Common Red Raspberry is a native of this and all the 
middle states. It ripens nearly a week earlier than the Antwerps, 
bears well, and though inferior in flavour and size to these sorts, 
is esteemed by many persons, particularly for flavouring liqueurs. 

Fruit of mediu'ir size, roundish, light-red, pleasant, sub-acid in 



658 THE RASPBERRY AND BLACKBERRT. 

flavour. Slioots verv vigorous, long, upright, and brandling 
grows from six to ten feet high. Light shining brown, with 
purplish spines. Leaves narrow, light-green. 

American Black. 

Common Black-Cap. Black Raspberry. 
Thimble-Beny. Rubus Occidentalis. 

This raspberry, common in almost every field, with long, ram- 
bling, purple shoots, and flattened, small black berries, is every- 
where known. It is frequently cultivated in gardens, where, if 
kept well pruned, its fruit is much larger and finer. Its rich, 
acid flavour renders it, perhaps, the finest sort for kitchen use 
— tarts, puddings, &c. It ripens later than other raspberries. 

The American White resembles the foregoing in all respects, 
except in the colour of its fruit, which is pale-yellow or white. 

Barnet 

ComwaU's Prolific. Lord Exmouth's. 
Cornwall's Seedling. Large Red. 

An old English variety of some merit, but has not succeed 1 
well here. 

Fruit large, roundish ; conical, bright, purplish-red ; pleasant 
flavour. Canes long, yellowish-green, branching. 

Brentforjd Cane. 

English.. Fruit medium, oval, conical, dull dark-red; inferior 

to the best ; not productive. 

CoL. Wilder. 

Originated with Dr. Brinckle, Philadelphia. Fruit large, 
roundish, semi-transparent, yellowish-white, or cream-colour; 
pleasant light flavour, but not rich ; strong white spines ; leaf 
much cnmped ; productive, and a good grower. 

Cope. 

Raised by Dr. Brinckle. Fruit large, conical ; crimson, red 
spines; foliage of a lighter green, and more deeply serrated 
than any other of his seedlings. (Wilder in Hort.) 

Cretan Red. 

A rather late variety, of medium quality. Fruit of mediunj 
size, globular, inclining to conica^ deep purplish-red ; sub-acid 
and good. 



THE RASPBERRY AND BLACKBERRT. 659 



CuSHINa. 

Originated with Dr. Brinckle, Philadelphia. Fruit rojndish, 
conical, regular in form ; crimson, with a thin bloom ; sprightly 
rich acid flavour ; parts freely from the germ ; moderate grow- 
er; leaf much plaited; very productive, and occasionally pro- 
duces a second crop. This is one of the finest sorts for pre- 
serving. 

Emily. 

A seedling of Col. Wilder. Large, conical ; sometimes round, 
often shouldered, which distinguishes it from the other varieties ; 
light-yellow ; vigorous grower ; very productive ; white spines. 

Fastollf. 

The Fastollf raspberry is an English variety of high reputa- 
tion. It derives its name from having originated near the ruina 
of an old castle, so called, in Great Yarmouth. 

Fruit very large ; obtuse, or roundish-conical, bright purplish- 
red ; rich and high flavoured ; slightly adhering to the germ in 
picking. Canes strong, rather erect, branching; light yellow- 
ish-brown, with few pretty strong bristles. 

Franconia. 

This was imported from Vilmorin, of Paris, under this name, 
by S. G. Perkins, Esq., of Boston, some years ago. Its crops 
are abundant, the fruit is firm, and bears carriage to market 
well ; and it ripens about a week later than Red Antwerp. It 
is one of the finest for preserving. 

Fruit large, obtuse-conical, dark purplish-red, of a rich acid 
flavour ; much more tart and brisk than that of the Red Ant- 
werp. Canes strong, spreading, branching, yellowish-brown, 
with scattered, rather stout purple spines ; leaves rather large, 
very deep green. 

French. 
Vice-President French. 

Originated with Dr. Brinckle. A little laj;er than most sorts; 
a very productive, vigorous grower, and promises to become an 
excellent market variety, as well as for family use. 

Fruit large, roundish, or very obtuse-conical ; deep-red, thin 
bloom, juicy, sweet, mild, and fine flavour : grains large ; sepa- 
rates fi'eely from the germ ; crimson spines, not very strong ; 
'eaf large, rather flat, regular, dark-green. 

Fulton. 
A seedling of the French. Raised by Dr. Brinckle. Fruit 



060 THE RASPBERRY AND BLACKBERR"i-. 

large, round, crimson; productive; a vigorous giower; red 
spines. (Wilder in Hort.) 

Gen. Patterson. 

A seedling of tlie Col. Wilder. Raised by Dr. Briackle, 
Fruit large, round, crimson; does not part readily from the 
stem ; vigorous grower ; very productive ; red spines. (Hort.) 

Knevet's Giant. 

This is one of the strongest-growing varieties ; very produc- 
tive, and of excellent flavour. • Canes strong, erect; spines small, 
reddish, very few. Fruit of the largest size, obtuse-conical, deep- 
red, firm in texture, and hangs a little to the germ in picking; 
berries sometimes double, giving them a cockscomb appearance. 

Magnum Bonum. 

A white or yellowish fruit, of large size ; rather firm flesh, 
and finely flavoured ; similar to the Old Yellow Antwerp ; vevv 
productive and vigorous. 

Northumberland Fillbasket. 

A new foreign variety. A strong, vigorous grower, with nu- 
merous rather strong crimson-coloured spines. 

Fruit somewhat globular or obtuse-conical, deep-red, with a 
good, pleasant, slightly-acid flavour ; productive. 

Nottingham Scarlet. 

An old English variety, of medium size, obtuse-conical, red, 
good flavour. 

Orange. 

Brinckle's Orange. 

Originated with Dr. Brinckle. Fiaiit large, conical, some- 
times ovate ; beautiful orange colour, and one of the very best 
now cultivated ; very productive ; strong grower ; leaf "^ quite 
sportive in form ; strong, white spines, and often reproduces its 
kind from seed. 

Thunderer. 

Foreign. Strong grower ; canes erect ; spines red ; not r u- 
merous; productive. Fruit rather large, obtuse-conical, decD- 
red ; rather acid flavour. 

Walker. 
Raised by Dr. Brinckle. Fruit large, round, deep cri?nson, 



THE RASPBERRY AXD BLACKBERRY. CUl 

solid; adheres firmly to the stem; keeps long in perfection on 
the plant ; boars carriage Avell. Promises to be valuable as a 
market variety. Red spines. (Hort.) 

Woodward. 

Raised by Dr. Brinckle. This is one of the smallest varieties^ 
though larger than the ordinary wild raspberry. Fruit round, 
sometimes roundish-ovate ; crimson ; red spines ; has ripened 
as early as the 10th of June. (Wilder in Hort.) 

Autumnal Raspberries. 

The ever-bearing foreign varieties have not given general 
satisfaction in this country ; our dry, hot summers seeai to be 
unfavourable for a full crop. Cut the canes to the ground in 
the spring, and the young shoots will give a fair crop in the 
autumn, if the season is moist and favourable. They are only 
worthy the attention of amateurs. ^ 

Belle de Fontenay, 
A dwarf-growing variety with large and deep green leaves ; 
bears large fruit all the autumn of good flavour, but requires 
warm soil and exposure. (Hort.) 

Catawissa. 

A native of Columbia Co., Penn. Vigorous and very pro- 
ductive. Fruit medium size, flattened ; dark crimson, covered 
with thick bloom ; flavour sprightly, rather acid, more suited to 
the amateur than for general cultivation. Commences ripening 
about the first of August, and continues in use a long time. 

Double Bearing. 
Perpetual Bearing. Late Liberian. 

A variety of the Antwerp ; formerly esteemed for i's habit 
of bearing late in the season ; but is now surpassed bj better 
kinds. *■ 

Large Fruited Monthly. 
River's New Large Monthly. 

Fruit above medium size, roundish- conical ; crimson. Flesh 
soft, sweet, and excellent. Canes moderately strong, upright ; 
spines red, stout, and numerous. 

Merveille pe Quatre Saisoks. 

Large, bright-red, and is of all the autumnal Raspberries, tne 
most abundant bearer'; its spikes of fruit are often twelve or 
eighteen inches long, and produced till the end of October. (Hort.) 



682 THE RASPBERRY AND BLACKBERRY. 



Merveille de Quatre Saisons. 

Yellow fruit, a new variety, raised from the above. It boAra 
abundantly in tbe autumn, and its fruit is sweet and well fla- 
voured. (Hort.) 

Ohio, Everbearing. 

Ohio Raspberry. Ken. 

This is a native of Ohio, and was first made known to Eastern 
cultivators by Mr. Long-worth, of Cincinnati, though, we believe, 
it had been cultivated for some time previous, at a Quaker settle- 
ment in Ohio. It is precisely like the American Black Rasp- 
berry, or Black-cap, in all respects, except that it has the valua- 
ble property of bearing abundant crops of fine fi'uit, till late in 
the season. We have seen a quart gathered from a singleplant, 
on the 1st day of November. It deserves a place in every large 
garden. 

Victoria. (Roger's.) 

" Large dark-red, habit rather dwar^ bears abundantly, and 
very good." (Riv. Cat.) 

The Blackberry. 

There are several species of the Bramble indigenous to this 
country, which produce eatable fruit, but the best for the table, 
or for cooking, are the Low Blackberry, a trailing shrub, and 
the following varieties of the High Blackberry. 

The fruit is larger than that of the Raspberry, with fewer and 
larger grains, and a brisker flavolir. It ripens about the last of 
July, or early in August, after the former is past, and is much 
used by all classes in this country. The sorts are seldom culti- 
vated in gardens, as the fruit is produced in such great abun- 
dance in a wild state ; but there is no doubt that varieties of 
much larger size, and greatly superior flavour, might be pro- 
duced by sowing the seeds in rich garden soil, especially if re- 
peated for two or three successive generations. 

Low Blackberry. 

Trailing Blackberry. DewbeiTy. 
Rubus Canadensis. Lin. 

A low trailing, prickly shrub, producing large white blossoms 
in May, and very large roundish-oblong black fruit in midsuni 
mer. Leaflets from' three to five in number. The fruit, when 
in good soil, and fully exposed to the sun, is high flavom'ed, 
sweet, and excellent. 



THE RASPBERRY AND BLACKBERRY. 663 



High Blackberry. 

Bush Blackberry. 

Rubus Villosus. Tor. and Gray. 

This is an erect growing blackberry, the stems tall, and more 
or 'ess branching. In its foliage it resembles the foregoing, but 
its flowers, which are white, are smaller. The fruit is also 
Bmaller, rounder, not so dark-coloured (being reddish-black), and 
though good, is seldom so juicy or high-flavoured. 

There is a variety, cultivated abroad, with white fruit. 

Dorchester. 

Introduced to notice by the late Capt. Lovett, of Beverly, 
Mass., nearly equal in size to New Eochelle, of a more elongated 
form, grains rather smaller, somewhat sweeter, and producing 
large crops of high-flavoured fruit ; a vigorous grower. 

Fruit large, oblong, conic ; sometimes measuring an inch and 
a quarter in length, of a deep shining black. The berries should 
be fully matured before they are gathered ; it bears carriage 
well. Ripens about the first of August. 

New Rochelle. 

Seacor's Mammoth. Lawton. 

This remarkable variety was found by Lewis A. Seacor, in its 
native wildness by the road-side in the town of New Rochelle, 
Westchester Co., N. Y. It is of very vigorous growth, with 
strong spines which belong to the bramble ; is hardy and ex- 
ceedingly productive. Fruit very large, oval, and when fully 
ripe, intensely black ; when mature, the fruit is very juicy, rather 
soft and tender with a sweet excellent flavour ; when gathered 
too early it is acid and insipid. The granules are larger, con- 
sequently the fruit is less seedy than any other variety. Ripens 
about the first of August, and continues in use five or six weeks. 

' Newman's Thornless. 

A new variety discovered by Jonas Newman, Ulster Co., N. 
y. Promises to be valuable ; growth not so vigorous as New 
Rochelle and Dorchester, but produces abundantly of good-sized 
oval berries of excellent flavour ; the canes have but few spines 
or thorns in comparison to the others, which is an important con- 
sideration. An excellent variety, and an acquisition for the gar- 
den and family use. Ripens about the first of August. 

Ornamental Varieties. — The "Double White Blossomed,'' 
»nd "Double Pink-blossomed Brambles" are beautiful cKmb- 



664 THE STRAWBERRY. 

ing shrubs, of remarkably luxuriant growth, which may be trair.- 
ed for agieat length in a season, and are admirably adapted foi. 
covering walls and unsightly buildings. The flowers are like 
small double roses, and are produced in numerous clusters in 
June, having a very pretty effect. North of New York these 
climbers are rather tender in severe winters. 

The EosE Flowering Bramble (Rubies odoratus) is a veiT 
pretty native shrub, with large broad leaves, and pleasing rose- 
coloured flowers, and groups well with other shrubs in ornameu 
tal plantations. 



CHAPTER XXVI. 



THE STRAWBERRY. 



Fragaria (of species) L. Eosacece, of botanists. 
I^asier, of the French ; Erdbeerpflanze, German ; Aadbezie, Dutch ; Pianta 
di Fragola, Italian; ami Fresa, Spanish. 

The Strawberry is the most delicious and the most whole- 
some of all berries, and the most universally cultivated in all 
gardens of northern climates. It is a native of the temperate 
latitudes of both hemispheres, — of Europe, Asia, North and 
South America ; though the species found in different parts of 
the world are of distinct habit, and have each given rise, through 
cultivation, to different classes of fruit — scarlet strawberries, pinf> 
strawberries, wood strawberries, hautbois, &c. 

The name of this fruit is popularly understood to have arisen 
from the common and ancient practice of laying straw between 
the plants to keep the fruit clean. In the olden times, the vari- 
ety of strawberries was very limited, and the garden was chiefly 
supplied with material for new plantations from the woods. 
Old Tusscr, in his " Five Hundred Points of Good Husbandry," 
points out where the best plants of his time were to be had, and 
turns them over with ' an abrupt, farmer-like contempt of little 
matters, to feminine hands: — 

""Wife, into the garden, and set me a plot. 
With strawberry roots, of the best to be got ; 
Such growing abroad, among thorns in the wood, 
"WeU chosen and picked, prove excellent good." 

The strawberry belongs properly to cold climates, and though 
well known, is of comparatively little value in the south oi 
Europe. Old Roman and Greek poets have not, therefore, sung 
its praises ; but after that line of a northern bard, 

" A dish of ripe strawberries, smothered in cream," 



THE STRAWBERRY, 665 

which we consider a porfect pastoral idyl (as the German schoa 
would say) in itself, nothing remains to be wished for. Wa 
have heard of individuals Avho really did not, by nature, relish 
strawberrie'.;, but we confess that we have always had the same 
doubts of their existence as we have of that of the unicorn. 

Rij^e, blushing strawberries, eaten from the plant, or served 
with sugar and cream, are certainly Arcadian dainties with a 
true paradisiacal flavour, and, fortunately, they are so easily 
grown that the poorest owner of a few feet of ground may have 
them in abundance. 

To the confectioner this fruit is also invaluable, communi- 
cating its flavour to ices, and forming several delicate preserves. 
In Paris a cooling drink, bavaroise a, la grecque, is made of the 
juice of strawberries and lemons, with the addition of Sugar and 
water. 

The strawberry is perhaps the .most wholesome of all fruits, 
being very easy of digestion, and never growing acid by fer- 
mentation, as most other fruits do. The often-quoted instance 
of the great Linnaeus curing himself of the gout by partaking 
freely of strawberries— a proof of its great wholesomeness— =-is a 
letter of credit which this tempting fruit has long enjoyed, for 
the consolation of those who are looking for a bitter concealed 
under every sweet. 

Propagation and Soil. The strawberry propagates itself 
very rapidly by runners* which are always taken to form new 
plantations or beds. These are taken ofli" the parent jilants early 
in spring, and cither planted at once where they are to grow, 
or put out in nursery beds, or rows, to get well established for 
the next spring-bearing. When the parent plants have become 
degenerated, or partially or wholly barren, Ave should avoid 
taking the runners from such, and choose only those which grow 
from the most fruitful ones. In order to be sure of the latter 
point, it is only necessary to mark the best- bearing plants by 
small- sticks pushed into the bed by the side of each when the 
fruit is in perfection. Some varieties, as the Prolific Hautbois, 
the English Wood, and the Large Early Scarlet, are not liable 
to this deterioration, and therefore it is not necessary to select 
the runners carefully ; but others, as the Pine strawberries, and 
some of the Scarlets, are very liable to it; and if the runners are 
taken and planted promiscuously, the beds so made will be near- 
ly barren. 

The best soil for the strawberry is a deep, rich loam. Deep 
it must be, if large berries and plentiful crops are desired ; and 
the wisest course, therefore, where the soil is naturally thin, liea 
in trenching and manuring the plot of ground thoroughly, be- 

* Excepting the Bmh Alpines, wli ich have no runners, and are prop* 
gated by division < f the roots. 



666 THE STRAWBERRF. 

'ore putting out tlie plants. But even if this is not necessary 
it should be dug deeply, and well enriched with strong manuro 
beforehand. 

The best exposure for strawberries is an open one, fully ex- 
posed to the sun and light. 

Culture in Rows. The finest strawberries are always ob- 
tained when the plants are kept in rows, at such a distance 
apart as to give sufficient space for the roots, and abundance of 
light and air for the leaves. 

In planting a plot of strawberries in rows, the rows should be 
two feet apart, and the plants, of the large-growing kinds, two 
feet from each other in the rows ; of the smaller-growing kinds, 
from one foot to eighteen inches is sufficient. The runners must 
be kept down by cutting them off at least three times a year, 
and the ground must be maintained in good order by constant 
dressing. During the first year, a row of any small vegetables 
may be sown in the spaces between the rows. Every autumn, 
if the plants are not luxuriant, a light coat of manure should be 
dug in between the rows ; but if they are very thrifty, it must 
be omitted, as it would cause them to run too much to leaf. 

A light top-dressing of leaves, or any good compost, applied 
late in the fall, though not necessary, greatly promotes the 
vigour of the plants, and secures the most tender kinds against 
the effects of an unusually cold winter. Before the fruit ripens, 
the ground between the rows should be covered with straw, or 
light new-mown grass, to keep it clean. 

A plantation of this kind in rows will be found to bear the 
largest and finest fruit, which, being so fully exposed to the sun, 
will always be sweeter and higher-flavoured than that grown in 
crowded beds. A plantation in rows is generally in full perfec- 
tion the third year, and must always be renewed after the fourth 
year. 

Culture in alternate Strips. A still more easy and eco- 
nomical mode is that of growingthe strawberry in alternate strips. 

Early in April, or in August, being provided with a good 
stock of strong young plants, select a suitable piece of good 
deep soil. Dig in a heavy coat of stable manure, pulverizing 
well and raking the top soil. Strike out the rows, three feet' 
apart, with a line. The plants should now be planted along 
each line about a foot apart in the row. Tliey will soon 
send out runners, and these runners should be allowed to take 
possession of every alternate strip of three feet — the other strip 
being kept bare by continually destroying all runners upon it 
the whole patch being kept free of all weeds. The occupied 
Btnp or bed of runners will now give a heavy crop of strawber- 
ries, and the open strip of three feet will serve as an alley from 
which to gather the fruit. After the crop is over, dig and pre- 
pare this alle\ or strip for the occupancy of the new runnera 



THE STRAWBERRY. 661 

k)r the next season's crop. The runners from the old strip will 
now speedily cover the new space allotted to them, and will 
perhaps require a partial thinning out to have them evenly dis- 
tributed. As soon as this is the case, say ab lut the middle of 
August, dig under the whole of the old plants with a light coat 
of manure. The surface may be then sown with turnips ot 
spinage, which will come off before the next season of fruits. 

In this way the strips or beds, occupied by the plants, are re- 
versed every season, and the same plot of ground may thus be 
continued in a productive state for many years. 

Both of the above modes are so superior to the common one 
of growing them more closely in beds, that we shall not give 
any directions respecting the latter. 

It may be remarked that the Alpine and European Wood 
strawberries will do well, and bear longer in a rather shaded 
situation. The Bush-Alpine, an excellent sort, having no 
runners, makes one of the neatest borders for quarters or beds 
in the kitchen garden, and produces considerable fruit till the 
season of late frosts. If the May crop of blossoms is taken 
off, they will give an abundant crop in September, and they are, 
therefore, very desirable in all gardens. 

To accelerate the ripening of early kinds in the open garden 
it is only necessary to plant rows or beds on the south side of a 
wall or tight fence. A still simpler mode, by which their 
maturity will be hastened ten days, is that of throwing up 
a ridge of soil three feet high, running east and west, and 
planting it in rows on the south side. (The north side may 
also be planted with later sorts, which will be somewhat retarded 
in ripening.) The best early sorts for this purpose are Jenny 
Lind, and Large Early Scarlet. 

Staminate and Pistillate Plants. — A great number of expe- 
riments have been made, and a great deal has been written 
lately, in this country, regarding the most certain mode of pro- 
ducing large crops of this fruit. On one hand it is certain that, 
with the ordinary modes of cultivation, many fine kinds of 
strawberries have disappointed their cultivators by becoming 
barren ; on the other, it is equally certain, that, by the mode 
of cultivation practised at Cincinnati, large crops may be 
obtained every year. 

The Cincinnati cultivators divide all Strawberries into two 
classes, characterized by their blossoms. The first of these they 
call staminate (or male), from the stamens being chiefly de- 
veloped ; the second are called 2^isi'illO'te (or female), from the 
pistils being chiefly developed. 

. The first class, to which belong various sorts, as Keen's Seed- 
ling, British Queen, etc., usually in this climate bear uncertain 
crops, from the fact that only a part' of the blossoms develop the 
pistils sufficiently to swell into perfect fruit. 



668 THE STRAWBERRY-. 

The second class, to wliich belong variou? other sorts, snob 
as Hovey's Seedling, Black Prince, etc., producing only pistil 
bearing llowers, do not set fruit at all when grown quite apart 
by themselves ; but when grown near a proper number of 
starainatc plants, so as to be duly fertilized by them, they bear 
much larger crops, of much more perfect berries, than can be 
produced in this climate in any other way. 

This is no longer a matter of theory, for the market of Cin- 
cinnati, in which are sold six thousand bushels of strawberries 
annually, is supplied more abundantly and regulai-ly than per- 
haps any other in the world, by this very mode of culture. 

In planting strawberry beds, it is important, therefore, to 
the cultivator, to know which are the staminate, and which the 
pistillate, varieties — as they are found to be permanent in these 
charactere. We have, accordingly, designated these traits in 
the descriptions of the varieties wliich follow. 

Upon the relative proportion oH staminates to pistillate plants, 
cultivators are not absohitely agreed. Where, however, such 
hardy sorts as the Large Early Scarlet, or Boston Pine, are 
chosen for staminates, it is sufficient to plant one-eighth as many 
of these as of ^j/s^/ZZa^e.?, to insure a full crop of the latter. 
When staminate sorts, like Keen's Seedling, or like less hardy 
kinds, are chosen, then the proportion should be one-third to 
two-thirds of pistillates. 

Thus, in planting in the alternate-strip mode, let every twelve 
feet of each strip be planted with llovcy's Seedling (^2^istiHate), 
and the succeeding four feet with Large Early Scarlet. A very 
little trouble, bestowed when the runners are extending across 
the open spaces, will preserve the proportion good from year to 
year. The appearance of a plat, planted in this way, will be as 
follows : S represents staminate, and P 2)istiUate, varieties. 

In planting in beds, the same course may be adopted, 
^ I ^ or, what is perhaps better, every third or fourth bed 
8 8 3 may be entirely staminate, and the rest pistillate sorts 
p p P (the beds in this case being supposed to be side by 
P P P side). 

P P P Nothing is easier than to distinguisli the two classes 

^ P P of strawberries when in blossom. In one, the stami- 
p p p nate, the long yellow anthers (a), bearing the fine dust 
p p p or pollen, are abundant ; in the other, the pistillate, 
P P P only the cluster of pistils (i), looking like a very minute 
8 8 8 green strawberr}'-, is visible — (that is to the common 
1^8 obser\'er, for the wanting organs are merely rudimen- 
8 8 8 tari/, and not developed). 



THE STKAWIiERRY. 

Strawberry Blossoms. 



660 





Perfect blossom. 



Staminate blossom. 



Pistillate blossom. 



Besides these, there is really a third class, quite distinct, the 
blossoms of which are regularly hermaphrodite, or 2)e7fect, m 
themselves, and. which always hear excellent crops — though not 
perhaps so large as some of the most prolific of the pistillates do 
■when fertilized. To this belong the Common English Wood 
Strawberries and the Alpines. Hence, these old inhabitants 
of the gardens have, from their uniform productiveness, long 
been favourites Avith many who have not understood the cha- 
racter and habits of the larger staminate and pistillate varieties. 
No. 1 as above shows the blossom of this class of strawberries. 

Varieties. — The varieties of tliis fruit are very numerous, 
indeed quite unnecessarily so for all useful purposes. They 
have chiefly been originated abroad within the last thirty years. 
The diiferent species from which the varieties have been raised, 
have given a character to certain classes of Strawberries, 
pretty distinctly marked. Thus, from our own Wild Straw- 
berry, or Virginia Scarlet, as it is called abroad, have originated 
the Scarlet Strawberries ; from the Pine or Surinam Straw- 
berry has been raised the class called Pines. From the 
common Wood Strawberry of Europe, another class, com- 
prising the Woods and Alpines. Besides, there are the Haut- 
bois, from a sort, a native of Bohemia, the Chili Strawberries, 
from South America, the Green Strawberries, and the Black 
Strawberries. 

Of these the Pines and the Scarlets are the largest and highest 
flavoured. The Wood and Alpine Strawberries are valuable 
for bearing a long time, and parting freely from the hull or stalk, 
in picking. 

CLASS I. 

Scarlet and Pine Strawberries comprising suck Varieties as ore 
most generally esteemed. 

Boston Pine. 

Raised by C. M. Hovey, Boston, Mass. This fine early straw- 
berry, to have it in perfection, requires rich, deep soil, and to be 
grown in hills or bunches eighteen or twenty inches apart each 



G70 



THE STKAWCEKRY. 



way. Flowers pistillate. Fruit rather large, roundish, slightly 
conical ; colour deep glossy crimson. Flesh rather firm, juicy, 
rich, and of excellent flavour — an uncertain variety in many 
places. On rich, deep, gravelly soil, we have seen it in the 
greatest perfection. 

Burr's New Pine. 

Raised by Mr. Burr, Cohmibus, Ohio. Vines moderately 
vigorous, productive ; flowers pistillate. Fruit medium, regular, 
roundish-conical ; colour light crimson. Flesh tender, juicy, 
with a sweet, rich, aromatic flavour. 

This fine early variety is suited for the amateur and family use 
(the surface being too tender for market purpose). It requires 
high cultivation and good care ; with such treatment, the grower 
is well paid. It is rather tender in many localities ; extremes 
of heat and cold affect it. 

Crimson Cone. 
Scotch Pine Apple. Dutchberry. 

An old and beautiful variety, much grown for the New York 
market : a hardy, vigorous grower, productive ; flowers pistillate. 
Fruit medium, regular, elongated-conic. Colour deep crimson ; 
seeds deeply imbedded. Flesh rather firm, sprightly, with a rich 
; .cid flavor ; rather late in ripening. One of the best for preserving. 




JfdVt'/fs Seedlina. 



THE STRAWBEKRY. 671 



Hovey's Seedling. Hov. Mag. 

This splendid Strawberry was raised in 1834, by Messrs. Ho- 
vey, seedsmen, of Boston, and is undoubtedly, for this climate, 
one of the finest of all varieties. The vines are unusually vigor- 
ous and hardy, producing very large crops, and the fruit is al- 
ways of the largest size and finely flavoured. It is well known 
at the present moment throughout all the states, and has every- 
where proved superior for all general purposes, to any other 
lai"ge-fruited kind. The leaves are large, rather light green, and 
the fruit-stalk long and erect. 

Fruit \ e: \ large, roundish oval, or slightly conical, deep shin- 
ing scarlet, seeds slightly imbedded ; flesh firm, with a rich, 
agreeable flavour. It ripens about the medium season, or a few 
days after it. Flowers pistillate. 

Jenny's Seedling. 

An American variety, hardy, vigorous, and productive. Flow- 
ers pistillate. Fruit large, roundish, conical ; colour rich dark- 
red. Flesh firm, rich, sprightly subacid. An excellent variety 
for market and preserving. 

Large Early Scarlet. 

Eaxly Virginia. 

An American variety ; one of the earliest ; an abundant bearer ; 
popular in many sections. Flowers staminate. Fruit medium 
or below, roundish ovate, regularly formed ; light scarlet, seeds 
deeply imbedded. Flesh tender, of a rich excellent flavour. 

Longworth's Prolific. 

Schneicke's Seedling. 

Originated at Cincinnati on the lands of Mr. Longworth in 
the Garden of Eden by Mr. Schneicke. Flowers hermaphrodite. 
Vines vigorous and very productive ; foot-stalks long, stout; 
leaves large, not very thick, considerably ruffl.ed. Fruit large, 
roundish, broad at base, sometimes oblate ; colour light-cnmson. 
Flesh firm, scarlet, with numerous rays (the remains of the fila- 
ments). Flavour rich, briskly acid. 

M'Avoy's Superior. 
M'Avoy's, No. 12. 

Origin, Cincinnati, on the lands of Mr. Longworth. FlowcK 
pistillate ; vines hardy, very vigorous and very productive ; 
leaves broad and dark ; foot-stalks long and stout ; trusses large 
and full. Fruit large, roundish, irregularly oblate, more or less 



G72 THE STRAVv'EERRY. 

necked. Colour light crimson, becoming deep crimson at fiiil 
maturity. Flesli deep scarlet, tender, very juicy, witli an exceed- 
ingly rich, vinous flavour ; surface of the fruit rather tender, 
and will not bear long carriage. 

Walker's Seedling. 

Raised by Samuel Walker, Roxbury, Mass. A very hand 
some, excellent, and productive variety. FloAvers stamiuate. 
Fruit medium to large ; regular, generally conic. Colour very 
deep crimson, becoming maroon at maturity, glossy. Flesh deep 
crimson, tender, juicy, with a fine, rich, brisk acid flavour. 



CLASS II. 

Comjyrisinff varieties of very good qtiality — some suited to cer- 
tain localities, and many not yet well tested. 

Admiral Dundas. (Myatts.) 

An English variety, of vigorous habit. Flowers staminate. 
Fruit large, irregular, or somewhat flattened, or angular shape 
in the large berries, and conical in the smaller ones. Colour, 
pale scarlet. Flesh moderately firm, juicy, with a good but not 
high flavour. (Hov. Mag.) 

Ajax. (Nicholson's.) 
An English variety. A large, dark-coloured fruit, of a blunt, 
ovate form, with a deep-coloured flesh, well-flavoured and good. 
Vines not hardy. (Hov. Mag.) 

Alice Maud. 

A foreign variety. Flowers staminate. Plant strong and 
vigorous ; requires plenty of room, deep and rich cultivation, to 
succeed well. Mr. John Saul, of Washington, says it is grown 
extensively around that city by the market gardeners, and is 
one of their best for that purpose. Fruit large, conical. Colour, 
dark, glossy scarlet. Flesh light scarlet, juicy, rich, and excel- 
lent. 

BicTON Pine. 
A new English variety, but too tender for our climate. Fruit 
large, roundish. Colour white, with a tinge of pink on the 
sunny side. Flesh tender, delicate, mild and pleasant, but not 
rich. 

Black Prince. 
Black Imperial. 

A foreign variety, and, when in peifection, of the best quality 



THE STRAWBERRY. 6 I >i 

It generally does best on a stiff, heavy loam. Variable. In soma 
localities, fine ; in others, insipid, sour, and worthless. Flowers 
pistillate ; vines vigorous and productive. Fruit large, regular, 
roundish, or ovate depressed. Colour very deep crimson, al- 
most black, glossy. Flesh deep crimson, rather firm ; rich and 
high-flavoured. 

Bishop's Orange. 

Bishop's New. Orange Hudson Bay. 

American. Flowers pistillate ; vines hardy, vigorous, and 
productive. Fruit medium, conical, regular. Colour light scar- 
let, approaching orange. Flesh rather firm, rich, and excellent 
Requires good cultivation. 

British Queen. 

Myatt's British Queen. 

Raised by Mr. Myatt, England. Flowers staminate, plant 
vigorous; foliage large, rather tender, aff'ected with extremes of 
heat and cold: requires deep, rich cultivation, and should be 
grown in hills to bring it to perfection, and is then productive ; 
but with ordinary care is a shy bearer, and not worth growing. 
Fruit very large, roundish, conical ; occasionally cockscomb- 
shaped, of a beautiful shining scarlet. Flesh rather firm, juicy, 
rich, and excellent. 

Brighton Pine. 

Raised by Mr. Scott, of Brighton, Mass. Said to be early, 
hardy, and productive. Fruit large, conical, deep crimson, rich, 
sprightly flavour. 

Burr's Seedling. 

Burr's Old Seedling. Burr's Staminate. 

Raised by Mr. Burr, Columbus, Ohio. Staminate; vines 
hardy, vigorous, and productive. Fruit rather large, roundish, 
inclining to conic. Colour light s.carlet. Flesh tender, juicy, 
with a mild, pleasant flavour. 

Capt. Cook. 

An English variety of large size, somewhat resembling the 
British Queen, but not quite so large : the colour is dark and 
rich. (Hov. Mag.) 

Crystal Palace. 

An English variety of vigorous growth ; hardy, and requires 
plenty of room. Fruit large, very conical, I'cgular; brilliant, 

29 



074 THE STRAWBERRY. 

glossy scarlet. Flesh firm, fine-grained, juicy, and high-flarouied. 
(Hov. Mag.) 

Gushing. 

Raised by Dr. W. D. BrincMe, Philadelphia. Fruit medium, 
roundish, conical. Colour light scarlet. Flesh tender, with a 
sprightly, pleasant flavour. Moderately productive. 

Diadem. 

Raised by William R. Prince. Pistillate ; very large, showy, 
rounded, beautiful light scarlet ; pleasant flavour ; a remarkably 
fine and beautiful berry. Plant very robust, vigorous, and hardy. 
Very productive. (Pr. Cat.) 

Due DE Brabant. 

From Belgium. Fruit large, conical; bright scarlet, good 
flavour ; tolerably productive and early. 

Fill-Basket. 

A new English variety ; said to be very productive and valua- 
ble as a market fruit. Very large, roundish; dark scarlet; beau- 
tiful ; good flavour. (Hov. Mag.) 

Germantown. 

Young's Seedling. 

Originated with Mr. G. Young, a market gardener of Ger- 
mantown, near Philadelphia. Said to be the best in cultivation 
for market purposes. Plant vigorous, hardy ; very productive, 
and continues a long time in bearing. Fruit very large, regular, 
roundish, conical. Colour rich dark crimson. Flesh rather 
firm, sweet, rich, and high-flavoured. Pistillate. 

Genesee. 

Raised by Ellwanger and Barry, Rochester, N. Y. Hardy, 
vigorous, moderately productive. Staminate. Fruit rather large, 
roundish, somewhat oblate ; largest at centre ; tapering towards 
base and apex ; generally necked. Colour scarlet, inclining to 
crimson. Flesh tender, juicy, mild and pleasant ; not rich. 

Goliath. (Kitley's.) 

Flowers staminate ; plant vigor /)us and hardy. Fruit very 
laree, irregular ; bright scarlet, rich, high flavour, and, like all 
tJie English varieties, requires plenty of room and high culture 



THE STRAWBERRY. 67u 



Hooker. 

Raised by H. E. Hooker, Rochester, N. Y., and is liiglily 
esteemci in that vicinity. Flowers hermaphrodite ; plant vigor 
ous, hardy, and productive, foliage large and broad ; foot stalLs 
long and rather stout. Fruit large, broadly conical, regular, 
very large, specimens, sometimes cockscomb-shaped or depress- 
ed. Colour deep crimson, almost maroon, with a polished sur- 
face, which is rather soft. Flesh deep crimson, rather tender, 
juicy, with a fine rich flavour. 

Hudson. 

Hudson's Bay. American Scarlet. 

Late Scarlet. York River Scarlet. 

An old American variety, formerly much cultivated for the 
markets ; but other and larger kinds are taking its place. Flow- 
ers pistillate. Fruit medium, conical ; sometimes with a neck. 
Colour rich, dark shining red ; seeds deeply imbedded. Flesh 
firm, of a high, but brisk acid flavour. Good for preserving. 

Imperial Crimson. 

Raised by W. R. Prince. Flowers pistillate. Fruit large : 
short cone, or rounded ; colour dark scarlet or crimson. Flesh 
firm, sweet, and fine flavour, productive. First rate. (Wm. R. 
Prince.) 

Imperial Scarlet. 

Raised by Wm. R. Prince. Flowers pistillate. Plant very 
vigorous, foliage large, pale green, luxuriant ; very valuable for 
the size and beauty of its fruit, and for its other qualities. Fruit 
very large ; obtuse-cone or rounded, scarlet, handsome, juicy, 
and sprightly flavour ; firm for market, productive. (Pr. Cat.) 

Iowa. 

Washington. 

A Seedling of the Western Praries. Flowers staminate , 
plant hardy, vigorous, and very productive. Fruit medium to 
large, roundish ; light orange-scarlet. Flesh tender, juicy, very 
acid — an early variety. 

Jennt Lind. 

Raised by Isaac Fay, Cambridgeport, Mass. Flowers stami 
nate ; vines hardy, vigorous, and productive ; an early variety . 
Fruit medium, conical. Colour rich crimson, glossy, Flesb 
rather firm, juicy, rich, sprightly, subacid. 



3*76 THK STRAWBEBHr. 

Keen's Seedmng. 

Keen's Black Pine. Murphy's Child. 

An old well-known English sort of the finest quality, but does 
.-lot generally succeed here. Flowers staminate. Fruit large, 
roundish, often cockscomb-shaped, dark purplish -scarlet, surface 
polished. Flesh firm, with a rich high flavour. 

Le Baron. 

Raised by Wm. E.. Prince. Fruit early, very large, obtuse- 
cone, dark scarlet, not showy, sweet, rich, melting, highest fla- 
vour of all the largest varieties ; very productive for one of its 
sexuality, and continues a long time in bearing. Hermaphro- 
dite. (Pr. Cat.) 

McAvoy's Extra Red. 

McAvoy's No 1. 

Same origin as Superior. Flowers pistillate ; vines hardy, 
vigorous, and very productive. Fruit lai'ge, irregularly oblate, 
generally necked. Colour deep scarlet. Flesh tender, juicy; 
flavour exceedingly acid. Excellent for preserving. 

Methven Scarlet. 

Methven Castle. Southampton Scarlet. 

Warren's Seedling. Keen's Seedling, {of some) 

An English variety of large sizes, roundish or cockscomb-shap- 
ed, rather dull scarlet. Flesh soft, and of indifferent flavour ; 
pistillate. 

MOYAMENSING. 

Raised by Gerhard Schmitz, of Philidelphia. Pistillate, mo- 
derately vigorous and productive. Fruit medium to large, 
broadly conical, deep crimson ; seeds numerous, deeply imbedded. 
Flesh red, rather firm, pretty briskly acid, much like Hudson, 
and may prove a good market variety. 

Monroe Scarlet. 

Raised by Ellwanger & Barry, Rochester, N. Y. Flowers pis- 
tillate, plant vigorous, and productive. Fruit rather large, i ^und- 
isli, light scarlet. Flesh tender, juicy, and of very good flavour- 

Necked Pine, 
Unique Prairie. Pine Apple. 

An American variety, rather early, medium size, conical, with 
a neck ; light scarlet. Flesh tender, sprightly, rather acid , 
productive. Pistillate. 



THE STRAWBERRT. 677 



Omer Pacha. 

A foreign variety. Fruit large, roundish, or cockscomtrshapcd. 
Colour bright red. Flesh solid, juicy, sweet ; flavour resembling 
the old pine; strong habit and prolific. (Ho v. Mag.) 

Orange Prolific. 

Raised by Ellwanger & Barry, Ptochester, N. Y. Flowers pis- 
tillate ; vines hardy, vigorous, very productive. Fruit large, 
roundish, sometimes oblate, often necked ; deep crimson ; seeds 
deeply imbedded. Flesh somewhat firm, with a brisk, rather 
acid flavour. 

Pennsylvania. 

Raised by Gerhard Schmitz, of Philadelphia. Pistillate, plant 
moderately vigorous, not productive. Fruit medium to large, 
broadly conical, deep crimson. Flesh red, very similar to Moya- 
mensing. 

Prince's Climax. 

Raised by Wm. R. Prince, Flushing, Long Island. Pistillate'. 
Very large, conical, beautiful bright scarlet, a splendid fruit, 
good flavour, very productive, estimable ; plant vigorous, with 
pale-green foliage. (Pr. Cat.) 

Prince of Wales. 

An English fruit of large size, with a bright deep red, glossy 
surface, and a delicate solid flesh, somewhat acid. (Hov. Mag.) 

Prince's Magnate. 

Raised by Wm. R. Prince. Fruit very large, rounded, and 
some berries compressed ; scarlet ; rich flavour, productive, 
highly valuable, a very distinct fruit ; plant hardy and vigorous, 
with large broad foliage. Flowers pistillate. (Pr. Cat.) 

Rival Hudson. 

Raised by Mr. Burr, Columbus, Ohio, an improvement on 
the old Hudson ; plant hardy and productive — Pistillate. Fruit 
medium, conical. Colour deep crimson. Flesh firm, with a 
brisk sub-acid flavour. 

Ross's Phcenix. 

Raised by Alexander Ross, Hudson, N. Y. Staminate ; does 
not succeed unless with deep, rich soil, and good cultivation 
Fruit large, generally cockscomb-shaped. Colour very dar* 
red. Flesh firm and high flavoured. 



678 THE STRAWBERRl 



Ruby. 

English, medium size ; bright colom>ed berry of a long ovat« 
form, similar in shape to Scott's Seedling. Flesh juicy, rich, 
and excellent; not very hardy. (Hov. Mag.) 

SoABLET Nonpareil. 

English ; very large, pretty regularly formed ; roundish, coni- 
cal ; bright glossy red ; saccharine, and rich, with a highly 
perfumed flavour. (Hov. Mag.) 

Scarlet Cone. 

Raised by EUwanger & Barry, Rochester. N. Y. Pistillate ; 
plant vigorous and very productive. Fruit large, perfectly coni- 
cal, bright scarlet, beautiful. (Ell. & Barry's Cat.) 

Scott's Seedling. 

Raised by Mr. J. Scott, of Brighton, Mass. Flowers herma- 
phrodite. A beautiful, rather early, hardy and productive va- 
riety. Fruit rather large, elongated- conic, regular ; light crim- 
son or scarlet. Flesh pale-red, not very juicy, nor high, fla- 
voured. 

Sir Harry. 

A Seedling of the British Queen, impregnated with Keen's 
Seedling ; considered the most valuable of all the English va- 
rieties. The berries are very large, of a thick cockscomb form, 
lai'o-e calyx, and stout fruit stems. Colour deep dark red, or 
mulberry ; glossy. Flesh red, solid, fine-grained, very juicy, and 
of the most delicious flavour ; plants robust and great bearers. 
(Hov. Mag.) 

Triomphe de Gand. 

From Belgium ; plant vigorous, moderately productive. Fruit 
large, roundish, irregular ; bright crimson. Flesh rather firm, 
juicy, and very good flavour. 

Victoria. 

Trollope's Victoria. 

An English variety. Flowers staminate, plant hardy, vigo- 
rous, moderately productive ; leaves large, thick, roundish, ob- 
tusely serrate. Fruit very large, nearly globular, regular. 
Calyx very large in a depression ; colour light crimson. Flesh, 
light scarlet, tender, juicy, sweet, rich, with a somewhat pecu 
liar aromatic flavour. 



THE STRAWBERRY. 679 



ViCOMTESSE HerICART DE ThURY. 

A new French variety, vigorous, promising woll. Flowers 
gtaminate. Fruit medium to large; conical, sometimes cockscomb- 
shaped. Colour bright scarlet. Flesh rather firm and rich ; early 
and productive. 

Western Queen. 

Raised by Prof. Kirtland, Cleveland, Ohio. Pistillate. Vines 
hardy and productive. Fruit medium to large; roundish, 
conical. Colour rich glossy dark red. Flesh firm, juicy, sub- 
acid, sprightly and agreeable flavour. (Elliott.) 

Wilson's Albany. 

Raised by the late James Wilson, Albany, N. Y. Flowers 
staminate Vines hardy, vigorous, and very productive. Fruit 
large, broadly conic, pointed. Colour deep crimson. Flesh 
crimson, tender, with a brisk acid flavour ; a promising va- 
riety. 

WiLLEY. 

American ; pistillate ; vigorous, hardy, and very productive. 
Fruit medium, roundish. Colour deep crimson. Flesh firm, 
with a sprightly acid flavour ; a good sort for preserving. 



CLASS in. 
Comprising such as are superseded by better sorts. 

Black Roseberry. Thomp. 

Fruit medium, nearly round, dark-red or purplish, pleasant 
Uvour, moderate bearer. 

Brewer's Emperor. 

English, staminate, medium size, ovate, dark-red, good 
Tavour. 

Cox's Seedling. 
English, large, light-red, irregular shape, rather acid, late. 

Columbus. (Burr's.) 

American. Pistillate, large, roundish, hardy, productive^ 
dark-red, tender and sweet. 



680 THE STRAWBERRT. 



Crescent Seedling. 

Originated at New Orleans, said to be a perpetual bearer; 
but has not proved of any value with us. 

Deptford Pine. 

Myatt's Deptford Pine. 

English. Staminate, large, wedge-shaped ; bright glossy 
scarlet. Flesh solid, rich, sub-acid, shy bearer. 

DOWNTON. 

Knight% Seedling. 

English. Staminate, medium, with a neck, ovate, dark, 
purplish scarlet, good flavour, poor bearer. 

Dundee. 

A Scotch variety. Pistillate, medium, roundish oval, light 
scarlet, rich acid flavour, productive, late. 

Duke of Kent. 

Austrian scarlet. Globe scarlet 

Nova Scotia scarlet. Early prolific scarlet. 

English, staminate. Fruit small, roundish, conical, bright 
scarlet ; flavour sharp and good. Ripens early, which is its 
chief merit. 

Eberlein's Seedling. 

American, staminate, medium, conical, dark-scarlet, sweet 
flavour, early, productive. 

Eleanora. (Myatt's.) 

English, staminate, very large, conical ; crimson scarlet, acid, 
poor bearer. 

Eliza. (Myatt's.) 

English, staminate, large, irregular cockscomb, light glossy 
Bcarlet, rich, delicious flavour, rather late, shy bearer. 

Eliza. (River's.) 

English, staminate, large, obtuse-conical ; glossy scarlet ; 
excellent flavour, not productive. 



THE STRAWBERRY. 681 



Globe. (Myatt's.) 

English, large, globular ; rich, scarlet, excellent flavour, mo 
derately productive. 

Grove End Scarlet. 

Atkinson's scarlet. Aberdeen Beehive. 

English, staminate, medium, globular ; bright scarlet ; rather 
acid, early, productive. 

Hooper's Seedling. 

English, staminate, medium conical, deep glossy crimsoi rich 
and sweet, not productive. 

Huntsman. 

American, pistillate, large roundish, light scarlet, poor flavour 
very productive. 

Keen's Pistillate. 

English, medium, conical, dark red, sprightly, acid flavour 
not very productive. 

Late Prolific. 

American, pistillate, medium, late, light scarlet, good flavour, 
productive. 

La Liegoeise, 

French, staminate, large, bright scarlet, medium quality, un 
productive. 

Lizzie Randolph. 

American, pistillate, medium, roundish, light crimson, poor 
flavour, productive. 

Mammoth. (Myatt's.) 

English, staminate, large, roundish, dark crimson, pool 
flavour, unproductive. 

Melon. 
Scotch, medium, roundish, dark colour ; not of much valuer 

Mottier's Seedling. 

American, pistillate, rather large, very acid, productive. 

29* 



682 THE STRAWBERRY. 



Old Pine, or Carolina. Thomp. 

Pine Apple. Old Scarlet. 

Carolina. Blood Pine. 

Old Scarlet Pine. Grandiflora. 

American, staminate, medium, conical with a neck; some- 
times cockscomb-shaped, bright scarlet. Flesh solid, juicy and 
rich. 

Prince Albert. (Myatt's.) 

English, staminate, large, oblong cone, deep scarlet, not high 
flavour, moderately productive. 

Prolific. (Myatt's.) 

English, staminate, large, conical, light glossy scarlet, rich 
flavour, unproductive. 

Profuse Scarlet. 

American, pistillate, medium, a little improvement on the old 
Early scarlet which it much resembles, productive. 

Prince of Orleans. 
Staminate, medium, roundish, dark colour, poor bearer. 

Kichardson's Early. 

American, staminate, medium, conical ; dark crimson, early, 
good flavour, not productive. 

Richardson's Late. 

American, staminate, large, roundish, light-scarlet, good 
sprightly flavour, moderately productive. 

ROSEBERRY. 

Aberdeen. Scotch Scarlet. 

Foreign. Pistillate ; rather small, ovate, dark scarlet, tolera- 
ble flavour. Poor bearer. 

Scarlet Melting. (Burr's.) 

American. Pistillate ; medium, conical, light scarlet, showy; 
very tender, not rich ; very productive. 

Schiller. 

German. Comes in a week after the usual season ; requires 
high cultivation. Medium, conical, dark-shining red; rich, g ib- 
acid flavour; not productive. 



the' strawberry. 683 

Swainstone's Seedling. Thomp. 

Englisli. Staminate ; large, ovate, beautiful light glossy scar, 
let, and good flavour : bears only very moderate croos. 



CLASS m. 
Alpine and Wood Strawberries. 

Red Wood. Tbomp. 

English Red "Wood. Common Rouge. 

Des Bois i Fruit Rouge. Newland's Mammoth. 
Stoddard's Alpine. 

This is the wild strawberry of Europe (F. vesca), long more 
commonly cultivated in our gardens than any other sort, and 
still, perhaps, the easiest of cultivation, and one of the most 
desirable kinds. It always bears abundantly; and though the 
fruit is small, yet it is produced for a much longer time than 
that of the other classes of strawberries, and is very sweet and 
delicate in flavour. Flowers always perfect. 

Fruit red, small, roundish-ovate. Seeds set even with the 
surface of the fruit. It ripens at medium season. 

White Wood. Thomp. 
This is precisely similar in all respects to the foregoing, ex- 
cept in its colour, which is white. It ripens at the same time. 

Red Alpine. Thomp. 

Red Monthly Strawberry. Des Alpes a Fruit Rouge. 
Des Alpes de Tous les Mois a Fruit Rouge, &c. 

The common Red Alpine, or monthly-bearing strawberry, is 
a native of the Alps, and succeeds well with very trifling care 
in this country. The Alpines always continue bearing from 
June till November ; but a very fine autumnal crop is secured 
by cutting ofi" all the spring blossoms. The plant resembles the 
Red Wood, and the fruit is similar in flavour and colour, but 
long-conical in form. Flowers always perfect. 

White Alpine. Thomp. 

"White Monthly. Des Alpes a Fruit Blanc. 
Des Alpes de Tous les Mois a Fruit Blanc, &c. 

Precisely similar to the Red Alpine, except in colour. Fr lit 
conical, white. 



684 THE STRAWBERRY. 



Red-Bush Alpine. Thomp. 

Rouisson. Monthly, without Runners. 

Des Alpes sans Filets. Commun sans Filets. 

The Bush Alpines are remarkable among strawberries for 
their total destitution of runners. Hence they always grow in 
neat, compact bunches, and are preferred by many persons for 
edging beds in the kitchen garden. The fruit is conical, and 
the whole plant, otherwise, is quite similar to common Alpines. 
We think it one of the most desirable sorts, and it bears abun- 
dantly through the whole season. The Bush Alpines were first 
introduced into the United States by the late Andrew Parmen • 
tier, of Brooklyn. To propagate them the roots are divided 
Flowers always perfect. 

White-Bush Alpine. Thomp. 

White Monthly, without Runners. 
Buisson des Alps Blanc, &c. 

This differs from the foregoing only in the colour of the fruit, 
which is conical and white. 



CLASS IV. 
Hauthois Strawberries.* 

Peabody's New Hautbois. (H.) 

This new variety originated with Charles A. Peabody, Colum- 
bus, Ga., who says it is vigorous and hardy, bearing with impu- 
nity great degrees of heat and cold. Fruit of the largest size. 
Form irregular. Flesh firm, sweet, melting, juicy, with a pine- 
apple flavour. When fully ripe, the colour is a rich, deep 
crimson. Not yet proved at the North. 

Prolific or Conical. Thomp. 

Musk Hautbois. Double Bearing. 

French Musk Hautbois. Caperon Royal 

Caperon Hermaphrodite. 

This is a capital variety. Its strong habit and very large, 
usually perfect flowers, borne high above the leaves, distinguish 
it. The fruit is very large and fine, dark-coloured, with a pecu- 
liarly rich, slightly musky flavour. It bears most abundant 
crops. Fruit large, conical, light pui-ple in the shade, dark, 

* Hatd-hoi^. literally high-wood, that is, wood strawberries with high 
leaves and frait atalka. 



THB STRAWBERRY. 6 85 

blackisli purple in the sun ; seeds prominent ; flesh rather firm, 
sweet, and excellent. It ripens tolerably early, and sometimes 
gives a second crop. Staminate. 

The Common Hautbois, Globe, Large Flat, &c., are scarce- 
ly worthy of cultivation here. 



CLASS V. 

Chili Strawberries. 

True Chili. Thomp. 

Patagonian. Greenwell's New Giant. 
Greenwell's French. 

Fruit very large, bluntly conical or ovate, dull-red; seeds dark 
brown, projecting ; flesh very firm, hollow-cored, of a rather in- 
diSerent, sweet flavour. Ripens late. 

Wilmot's Superb. Thomp. 

An English seedling, raised from the foregoing ; very showy 
m size, but indiff"erent fruit and a poor bearer. Fruit roundish, 
sometimes cockscomb-shaped ; surface pale scarlet, polished ; 
seeds projecting; flesh hollow, and of only tolerable flavour. 
Medium season. 

Yellow Chili. Thomp. 

Fruit very large, irregular in form, yellow, with a brown cheek; 
seeds slightly imbedded. Flesh very firm, rather rich. 



CLASS VL 

Green Strawberries. 

[Little valued or cultivated, being more curious than good. They re- 
semble, in general appearance, the Wood strawberries. Leaves light green, 
much plaited. Flesh solid. There are several sorts grown by the French, 
V)ut the following is the only one of any value, and it ia a shy bearer.] 

Green Strawberry. Thomp. 

Green Pine. Fraisier Vert. 

Green Wood. Powdered Pine. 
Green Alpine. 

. Fruit small, roundish, or depressed, whitish-green, and at ma- 
turity tinged with reddish-brown on the sunny side. Flesh solid, 
greenish, very juicy, with a peculiar, rich, pine-apple flavour. 
Uipene late. 



686 THE MELON. 

CHAPTER XXVIL 

The Melon. 

Cucumis Melo, L. Cucurbiiacece, of botanists. 

Mdon, of the French; Melona, German; Meleon, Dutch; Melone, Italian 

and Melon, Spanish. 

The Melon (or musk melon) is the richest and most luscious 
of all herbaceous fruits. The plant which bears this fruit is a 
trailing annual, supposed to be a native of Persia, but which has 
been so long in cultivation in all warm climates that it is quite 
doubtful which is its native country. 

Th3 climate of the Middle and Southern States is remarkably 
favourable for it — indeed far more so than that of England, 
France, or any of the temperate portions of Europe. Conse- 
quently melons are raised as field crops by market gardeners, 
and in the month of August the finest citrons or green-fleshed 
melons may be seen in the markets of New York and Philadel- 
phia in immense quantities, so abundant in most seasons as fre- 
quently to be sold at half a dollar per basket, containing nearly 
a bushel of the fruit. The warm dry soils of Long Island and 
New Jersey, are peculiarly favourable to the growth of melons, 
and even at low prices the product is so large that this crop is 
one of the most profitable. 

Culture. — The culture of the melon is very easy in all, ex- 
cept the most northern portions of the United States. Early in 
May, a piece of rich, light soil is selected, well manured and 
thoroughly dug, or prepared by deep ploughing and harrowing. 
Hills are then marked out, six feet apart each way. These 
hills are prepared by digging a foot deep, and two feet across, 
which are filled half full of good, well-rotted manure. Upon 
the latter are thrown three or four inches of soil, and both ma- 
nure and soil are then well mixed together. More soil, well 
pulverized, is now thrown over the top, so as to complete the hill, 
making it three inches higher than the surface. Upon this, 
plant eight or ten grains of seed, covering them about half an 
inch deep. 

When the plants have made two rough leaves, thin them so 
as to leave but two or three to each hill. Draw the earth nicely 
around the base of the plants with the hoe. And to prevent 
the attack of the striped cucumber hug ( Galereuca vittata), the 
great enemy of the melon and cucumber plants, sprinkle the 
suil just beneath the plants, as soon as they come up, with ^?fano. 
The pungent smell of this manure renders it an eff"ectual protec- 
tion Doth against this insect and the cucumber Jlea beetle., a lit- 



THE MELON. CB^i 

tie blaci, jumping insect, that also rapidly devours its leaves in 
some districts ; while it also gives the young plants' a fine start 
in the early part of the season. 

As soon as the runners show the first blossom buds, stop 
them, by pinching out the bud at the extremities. This will 
cause an increased production of lateral shoots, and add to the 
size of the fruit. Nothing more is necessary but to keep the 
surface free from weeds, and to stir the soil lightly with the hoe, 
in field culture. In gardens, thinning the fruit, and placing bits 
of slate, or blackened shingles under each fruit, improve its size 
and flavour. 

To retain a fine sort of melon in perfection, it should be grown 
at some distance from any other sort, or even from any of the 
cucumber family, otherwise the seeds of the next generation of 
fruit will be spoiled by the mixture of the pollen. 

Varieties. — More than seventy varieties are enumerated in 
the catalogue of the London Horticultural Society's garden, but 
many of these do not succeed without extra care in this coun- 
try, which their quality is not found to repay. Indeed what is 
popularly known as the Citron melon, one of the finest of the 
green fleshed class, is the greatest favourite with all American 
gardeners. It is high-flavoured, uniformly good, very produc- 
tive, and in all respects adapted to the climate. 

Melons may be divided into three classes — the Green-Fleshed, 
as the citron, and nutmeg ; Yellow-Fleshed, as the cantelopes ; 
and Persian Melons, with very thin skins and the most melting 
honey-like flesh, of delicious flavour. The Green-Fleshed melons 
are of very rich flavour and roundish form ; the Yellow-Fleshed 
are large, usually oval, and of second rate flavour: the Persian 
melon, the finest of all, but yet scarce with us, requiring much 
care in cultivation, and a fine warm season. 



CLASS L 
Green-Fleshed Melons. 

Citron. — This is much the finest melon for general culture. 
Fruit rather small, roundish, flattened at the end, regularly rib- 
bed and thickly netted ; skin deep green, becoming pale greenish 
yellow at maturity ; rind moderately thick, flesh green, firm, rich, 
and high flavoured. Ripens pretty early and bears a long time. 

Nutmeg. — An old variety, often seen impure, but when in 
perfection, very melting and excellent. Fruit as large again aa 
the foregoing, roundish oval ; skin very thickly netted, pale 
green, slightly but distinctly ribbed ; rind rather thin, flesh pale 
green, very melting, sweet and good, with a high musky flavour. 
Medium season. 



S88 THE MELON. 

Franklin's Green-Fleshed. — Very excellent and produc- 
tive. Fruit rather large, roundish ; skin very slightly netted, 
greenish yellow when ripe ; flesh green, exceedingly tender and 
rich. 

Improved Green-Flesh. — A new English variety, of exqui- 
site flavour. Fruit rather large, roundish, not ribbed, slightly 
netted ; skin thin, pale yellow at maturity ; flesh thick, green, 
and of very delicious flavour. 

Beechw^ood. — One of the very best of this class. Fruit of 
medium size, oval, netted, skin greenish yellow ; flesh pale green, 
rich, and very sugary. Rijjens early. 

Skillman's Fine Netted. — Earliest of the green-fleshed me- 
lons, small, rough-netted, flattened at the ends , flesh green, very 
thick, firm, sugary, and of the most delicious flavour. 

Pine Apple. — A dark green oval melon, of medium size, 
rough-netted ; flesh thick, firm, juicy, and sweet. 

CLASS II. 
Yellow, or Orange- fleshed Melons. 

Early Canteloup. — Early and productive — its chief merits. 
Fruit small, nearly round, skin thin, smooth, ribbed nearly 
white ; fiesh orange colour, of sweet and pleasant fiavour. The 
first melon ripe. 

Netted Canteloup. — The best flavoured of this class, often 
quite rich. Fruit rather small, sound ; skin pale green, closely 
covered with net-work ; flesh dark reddish-orange, flavour sugary 
and rich. 

Black Rock (or Rock Canteloup). A very large melon 
fi-equently weighing 8 or 10 pounds, and of pretty good flavour. 
Fruit round, but flattened at both ends, covered with knobs or 
carbuncles ; skin dark green, thick ; flesh salmon coloured, 
sweet, but not rich. Ripens rather late. 

Christiana. — A yellow fleshed variety which originated in 
Massachusetts. It is a week earlier than citron but not equal to 
it ; nearly round, dull yellowish green skin, of very good quaUty, 
but valued chiefly for its earliness. 

CLASS III. 

Persian Melons. 

Keising. — One of the very finest and most delicate flavoured 
of melons. Fruit rather large, egg-shaped, skin pale lemon 
colour, regularly netted all over. Flesh nearly white, high fla 
voured, and " texture like that of a ripe Beurre pear" 



THE MKLON. 689 

Gkeen Hoosainee. — One of the best for this climate, and 
bears well. Fruit egg-shaped, of medium size, skin light gieen, 
netted. Flesh pale greenish white, tender and abounding with 
sugary, highly perfumed juice. Seeds large. 

Sweet Ispahan. — The most delicious of all melons. Fruit 
large oval ; skin nearly smooth, deep sulphur colour. Flesh 
greenish white, unusually thick, crisp, and of the richest and 
most sugary flavour. Ripens rather late. 

Large Germek, — Early, good bearer, and very excellent. 
Fruit of large size, roundish, flattened at the ends, and ribbed, 
skin green, closely netted. Flesh greenish, firm, juicy, rich and 
high flavoured. 

Besides the foregoing there are Winter Melons from the 
South of Europe, very commonly cultivated in Spain, which, if 
suspended in a dry room, may be kept till winter. The Green 
Valencia and the Dampsha are the three principal sorts ; they 
are oval, skin netted, flesh white, sugary and good. 



CHAPTER XXVIIL 

The Water-Melon. 

Cxicurhita citrullus, L. Cucurbitacece, of botanists. 
Pasteur, of the Fi'ench ; Wasser Melone, German ; Gocomero, Italian. 

The Water-Melon is a very popular and generally cultivated 
fruit in this country. The vine is a training annual of the most 
vigorous growth, and the fruit is very large, smooth, and green, 
with a red or yellow core. Though far inferior to the melon in 
richness, its abundant, cooling juice renders it very grateful and 
refreshing in our hot midsummer days. Immense fields of the 
water-melon are raised in New Jersey and Long Island, and 
their culture is very easy throughout all the middle and southern 
states. 

The cultivation of the water-melon is precisely similar to that 
of the melon, except that the hills must be eight feet apart. 
The finest crops we have ever seen, were grown upon old pieces 
of rich meadow land, the sod well turned under with the plough 
at the last of April, and the melons planted at once. 

The following are its best varieties. 

I.Imperial. — A remarkably fine flavoured and very productive 
sort, from the Mediterranean. Fruit of medium size, nearly 
round. Skin pale green and white, marbled, rind remarkably 
thin, flesh solid to the centre, light red, crisp, rich, and high 
flavoured. Seeds quite small, reddish brown. 

2. Carolina. — The large common variety. Fruit very larger 



690 THE MELON. 

oblong, skin dark green and white marbled, rind thick. Flesh 
deep red, hollow at the centre, sweet and good, seeds large 
black. 

There is also a sub-variety with pale yellow flesh and white 
seeds. 

3. Spanish. — A rich and very excellent water-melon. Fruit 
large, oblong. Skin very dark, blackish-green, slightly 
marbled, rind moderately thick. Flesh red, solid, rich, and 
very sweet. 

The Citron Water-Melon is a small, round, pale green, 
marbled sort, ripening late, and esteemed by many for pre- 
serving. 

4. SOUTER. 

Large, oblong, sometimes roundish. Skin peculiarly marked 
with greyish dots, and pale and dark green stripes. Rind half 
an inch thick. Flesh deep red to the centre ; flavour sugary 
and delicious, of the " best" quality ; seed cream white, with a 
faint russet stripe around the edge ; very productive. 

Originated in Sumpter District Co., S. Carolina. (W. D. 
Brinckle, Ms.) 

5. Clarendon, or Dark Speckled. 

Large, oblong, skin mottled grey, with dark green longi- 
tudinal stripes ; rind half an inch thick. Flesh scarlet to the 
centre, with a sugary and exquisite flavour, " best" quality. 
Seeds yellow, with a black stripe around the edge, and from one 
to three black spots on each side ; the form and number cor- 
responding on the two sides. 

Originated in Clarendon Co., South C.irolina. (W. D. 
Brinckle, Ms.) 

6. Bradford. 

Large, oblong, skin usually dark green with grey longitudinal 
stripes, mottled and streaked with green ; rind half an inch 
thick. Flesh red to the centre, with a fine sugary flavour, of 
the best quality. 

Originated in South Carolina. (W. D. Brinckle, Ms.) 

7. Ravenscroft. 

Large, oblong, dark green, faintly striped, and marked with 
lighter green. Rind half an inch thick. Flesh red to the 
centre, with a delicious sugary flavour, of the " best" quality 
Seeds cream colour, having a brown stripe around the edge. 

Originated with Col. A. G. Sumner, of South Carolina. (W 
D. Brinckle, Ms.) 



THE ORANGE FAMILY. 691 



8. Odell's Large White. 



Very large, lound, skin grey, with green net-work. Rind 
three quarters of an inch thick. Flesh pale red, of a " very 
good" quality. Keeps a long time after being gathered. 

Originated with Col. A. G. Sumner, South Carolina (W 
D. Brinckle, Ms.) 

Orange. — Peculiar for the division of its flesh from the rind, 
medium size, roundish oval, light green, with shades of darker 
green ; rind half an inch thick. Flesh red, not very solid, of 
^ood quality, but not equal to Mountain Sweet and Imperial. 

Mountain Sprout. — Large, long, oval, striped with light and 
dark green. Flesh scarlet, a little open in the centre. Rind 
thin, seeds light fawn colour, one of the best. 

Mountain Sweet. — Similar to the above, except it often haa 
a man-melon neck. Flesh rather more solid, and of excellent 
flavour. This is grown extensively for the markets. 

Apple Seeded. — Medium roundish, slightly oval, dark rich 
green ; rind thin. Flesh scarlet, crisp, sweet, and very good. 
Early and prolific, seeds very small, dull reddish brown. 

Ice Cream. — A fine variety, large, round, early and prolific. 
Skin very light green. Rind rather more than half an inch 
thick. Flesh white, crisp, sugary, and excellent ; seeds white. 



CHAPTER XXLX. 
The Orange Family. 

Citrus, L. Av/ranliacece, of Botanists. 

The Orange family includes the common orange ( Citrus aurari' 
hum) ; the Lemon ( C. limonum) ; the Lime (C. linietta) ; the 
Shaddock (Cdecmnana)] and the Citron (C. Medico); alldiff"er- 
ent species, with the same general habit. 

The Orange, a native of Asia, is the most attractive and 
beautiful of fruit trees, with its rich, dark evergreen foliage and 
its golden fruit ; and it may well therefore enjoy the reputation 
of being the golden apple of the Hesperides. Wlien to these 
charms we add the delicious fragrance of the blossoms, sur- 
passing that of any other fruit tree, it must be conceded that, 
though the orange must yield in flavour to some other fruits, 
yet, on the whole, nothing surpasses an orange grove, or or- 
chard, in its combination of attractions — rich verdure, the deli 
cious aroma of its flowers, and the great beauty of its fruit. 

The south of Europe, China, and the West Indies, furnish the 



692 THB ORANGE FAMILY. 

largest supplies of tliis fruit. But it has, for a considerable time, 
been cultivated pretty largely in Florida, and the orange groves 
of St. Augustine yield large and profitable crops. Indeed the 
cultivation may be extended over a considerable portion of that 
part of the Union bordering on the Gulf of Mexico ; and the 
southern part of Louisiana, and part of Texas, are highly favour- 
able to orange plantations. The bitter orange has become quite 
naturalized in parts of Florida, the so-called wild orange seed- 
lings furnishinp- a stock much more hardy than those produced 
by sovring the imported seeds. By continually sowing the seed 
of these wild oranges, they will furnish stocks suited to almost 
all the Southern States, which will, in time, render the better 
kinds grafted upon them comparatively hardy. 

North of the latitude, where, in this country, the orange can 
be grown in groves or orchards, it may still be profitably culti- 
vated with partial protection. The injury the trees sufier from 
severe winters, arises not from their freezing — for they will bear, 
without injury, severe r -t — but from the rupture of sap-vessels 
by the sudden thawing. A mere shed, or covering of boards, 
will guard against all this mischief. Accordingly, towards the 
south of Europe, where the climate is pretty severe, the orange 
is grown in rows against stone-walls, or banks, in terraced gar- 
dens, or trained loosely against a sheltered trellis ; and at the 
approach of winter they are covered with a slight, moveable 
shed, or frame of boards. In mild weather, the sliding-doors are 
opened, and air is admitted freely — if very severe, a few pots of 
charcoal are placed within the inclosure. This covering re- 
mains over them four or five months, and in this way the orange 
may be grown as far north as Baltimore. 

Soil and Cultuke. The best soil for the orange is a deep, 
rich loam. In propagating them, sow, early in the spring, the 
seeds of the naturalized, or wild bitter orange of Florida, which 
gives much the hardiest stock. They may be budded in the 
nursery row the same season, or the next, and for this purpose 
the earliest time at which the operation can be performed (the 
wood of the buds being sufficiently firm), the gTeater the suc- 
cess. Whip, or splice-grafting, may also be resorted to eaVly in 
the spring. Only the hardiest sorts should be chosen for or- 
chards or groves, the more delicate ones can be grown easily 
with slight covering in winter. Fifty feet is the maximum 
height of the orange in its native country, but it rahely forms 
in Florida more than a (jompact, low tree of twenty feet. It is 
better, therefore, to plant them so near as partially to shade the 
surface of the ground. 

Insects. The orange plantations of Florida have suffered 
very severely within a few years from the attacks of the scale 
insect (^Coccus Jlisperidum), which, in some cases, has spread 
over whole plantations and gradually destroyed all the trees. 



THE CIRANGE FAMILT. 69S 

It is the same small, cval, brownish insect, so comimm ia our 
greenlious.es, which adheres closely to the bark and under- side 
of the leaves. All efforts to subdue it in. Florida have been 
nearly unavailing. 

A specific, however, against this insect has lately been dis- 
covered in England. It is the use of the common Chamomile. 
It is stated that merely hanging up bunches of fresh chamo 
mile herb in the branches destroys the scaled insect, and that 
cultivating the plants at the roots of the trees is an effectual 
preventive to the attacks of this insect. Where the bark and 
leaves are much infested, we recommend the stem and branches 
to be well washed with an infusion of fresh chamomile in 
water, and the foliage to be well syringed with the same. Re- 
peating" this once or twice will probably effectually rid the trees 
of the scaled insect. 

Another very excellent remedy for this and all other insects 
that infest the orange, is the gas liquor, of the gas works, largely 
diluted with water, and showered over the leaves with a syringe 
or engine. As this liquor varies in strength and is sometimes 
very strongly impregnated with ammonia, it is difficult to give 
a rule for its dilution. The safest way is to mix some, and 
apply it at first to the leaves of tender plants ; if too strong, it 
will injure them ; if properly diluted, it promotes vegetation, and 
destroys all insects. 

Varieties. From among the great number of names that 
figure in the European catalogues, we select a few of those 
really deserving attention in each class of this fruit. 



I. The Orange. 

The Orange ( Oranger, French ; Pomeranze, German ; Arancio, 
Italian ; and Naranja, Spanish), is, on the whole, the finest tree 
of the genus. Its dark-green leaves have winged foot-stalks, 
its fruit is round, with an orange-coloured skin. It is one of 
the longest lived fruit trees, as an instance of which we may 
quote the celebrated tree at Versailles, called " the Grand 
Bourbon," which was sown in 1421, and is at the present time 
in existence, one of the largest and finest trees in France. 

The fruit of the orange is universally esteemed in its ripe 
state. The bitter orange is used for marmalades ; the green 
fruits, even when as small as peas, are preserved, and used in 
various ways in confectionery ; the rind and pulp are used in 
cooking ; and the orange flowers distilled, give the orange 
flower water, so highly esteemed as a perfume, and in cookery. 

Besides the Common Svveet Orange, the most esteemed sorta 
ure the Maltese and the Blood-Red, both of excellent flavour, 
with red pulp. The Mandarin orange is a small, flattened 



694 THE OKANGE FAMILY. 

fruit, with a thin rind separating very easily from the pulp, 
frequently parting from it of itseltj and leaving a })artially hol- 
low space. It comes fr-om China, and is called there the Man- 
darin, or noble orange, fr-om its excellent quality. The flesh ia 
dark orange coloured, juicy, and very rich. 

The St. Michael's orange is a small fruit, the skin pale yel- 
low, the rind thin, the pulp often seedless, juicy, and lusciously 
sweet. It is considered the most delicious of all oranges, and 
the tree is a most abundant bearer. 

The Seville, or bitter orange, is the hardiest of all the 
varieties, enduring very hard frosts without injury. It has the 
largest and most fragrant flowers : the pulp, however, is bitter 
and sharp, and is valued chiefly for marmalades. The Double 
Bigarde is a French variety of this species, with fine double 
blossoms. 

The Bergamot orange has small flowers, and pear-shaped 
fruit. The leaves, flowers, and fruit, being peculiarly fragrant, 
it is highly esteemed by the perfumer, and yields the bergamot 
essences. " The rind, first dried and then moistened, is pressed 
in moulds into small boxes for holding sweetmeats, to which 
it communicates a bergamot flavour." 

Besides the above, the Fingered, Sweet-shinned, Pear-shaped^ 
and Ribbed oranges, are the most striking sorts — all chiefly cul- 
tivated by curious amateurs. 

n. LEMONS. 

The Lemon {Limonier, of the French and German ; Limoney 
Italian; Limon, Spanish) has longer, paler leaves than the 
orange, the footstalks of which are naked or wingless ; the 
flowers tinged with red externally, and the fruit is oblong, pale 
yellow, with a swollen point, and usually an acid pulp. Its 
principal use is in making lemonade, punch, and other cooling 
acid drinks. 

Besides the common Lemon, there is an Italian variet)-, 
called the Sweet Lemon, the pulp of which is sweet and good. 



III. — THE lime. 

The Lime {Limettier, of the French) differs from the Lemon 
by its smaller, entirely white flowers, and small, roundish, pale 
yellow fruit, with a slight protuberance at the end. The acid, 
though sharp, is scarcely so rich and high as that of the lemon, 
and is used for the same purposes. The green fruit is more 
esteemed than any other for preserving. The Italians cultivate 
a curiously marked variety called Porno d''Adamo, in which 
Adam is said to have left the marks of his teeth. 



THE OLIVE. G9& 

IV. THE CITRON. 

The Citron (Cidratier of the French ; Citronier, German 
Cedrato, ItaKan) is one of the finest growing trees of this family 
with large, oblong, wingless leaves, and iiowers tinged with 
purple externally. The fruit, shaped like that of the lemon, is 
much larger, of a yellow colour, warted and furrowed externally. 
The rind is very fragrant, and very thick, the pulp is subacid, 
and is used in the same way as that of the lemon. It is chiefly 
valued however for the rich sweetmeat or preserve, called citron, 
made from the rind. 

The Madras citron is considered the largest and best variety. 

V. THE SHADDOCK. 

The Shaddock (Pampelmous, French ; Arancio massimo, Ita- 
lian) may be considered a monstrous orange, with a compara- 
tively tasteless pulp. It is a native of China and Japan, and 
has its name from Dr. Shaddock, who first carried it to the 
West Indies. The leaves are winged, like those of the orange, 
the flowers white, and the fruit globular. Its size is very large, 
as it often weighs six or eight pounds. The pulp is sweetish, or 
subacid, and the juice is rather refreshing. It is, however, more 
showy than useful, and certainly makes a magnificent appear 
ance in a collection of tropical fruits.* 



CHAPTER XXX 

THE OLIVE. 



Olea Europea, L. ; Okince, of botanists. 

Olivier, of the French ; Oehlbaum, German ; Ulivo, Italian ; 

OUvo, Spanish. 

The Olive, which, as Loudon justly remarks, furnishes, in itf 
invaluaWe oil, the cream and butter of Spain and Italy, will 
undoubtedly one day be largely cultivated in our Southern 
States. Already small plantations of it have been formed by a 
few spirited gentlemen in Georgia and Mississippi, and its adap- 
tation to the Southern parts of the Union near the sea-coast, 

* To those of our readers who desire to pursue this branch of the sub- 
ject, we recommend that splendid work, the Histoire Naturelle des 
Orangers, of Risso and Poiteau, with superb coloured plates of every 
variety. Paris, fblio, 1718. 



696 THE OLIVK. 

tested. The apathy of Southern planters generally, respecting 
all products tut cotton and rice, is the only reason for the tardy 
manner in which this and other valuable trees are introduced 
into cultivation there. 

The uses and value of the olive-oil are still comparatively 
unknown in this country. In the South of Europe it is more 
valuable than bread, as, to say nothing of its wholesomeness, it 
enters into every kind of cookery, and renders so large a quan- 
tity of vegetable food fit for use. A few olive trees will serve 
for the support of an entire family, who would starve on what 
could otherwise be raised on the same surface of soil ; and dry 
crevices of rocks, and almost otherwise barren soils in the 
deserts, when planted with this tree, become flourishing and 
valuable places of habitation. 

The olive is a native of the temperate sea-coast ridges of Asia 
and Afi'ica; but it has, time out of mind, been cultivated in the 
South of Europe. It is a low evergreen tree, scarcely twenty 
feet high, its head spreading, and clothed with stiff, narrow, 
bluish green leaves. Its dark gi'eeu or black fruit is oval, the 
hard fleshy pulp enclosing a stone. In a pickled state the fruit 
is highly esteemed. The pickles are made by steeping the 
unripe olives in ley water, after which they are washed and 
bottled in salt and water, to which is often added fennel, or 
some kind of spice. The oil is made by crushing the fruit to a 
paste, pressing it through a coarse hempen bag, into hot water, 
from the surface of which the oil is skimmed off. The best oil 
is made from the pulp alone : when the stone also is crushed, it 
is inferiour. 

Propagation and Culture. — A very common mode of pro- 
pagating the olive in Italy, is by means of the uovoli (little* 
eggs). These are knots or tumours, which form in considera- 
ble numbers on the bark of the trunk, and are easily detached 
by girdling them with a pen-knife, the mother plant suffering 
no injury. They are planted in the soil like bulbs, an inch or 
so deep, when they take root . and form new trees. It is also 
propagated by cuttings and seeds. The seedlings form the 
strongest and thriftiest trees ; they are frequently some months 
in vegetating, and should theiofore be buried an inch deep in 
the soil as soon as ripe. 

The wild American olive ( Olea Americana, L.) or Devil-wood, 
a tree that grows more or less abundantly as far north as Vir- 
ginia, will undoubtedly prove a good stock, on which to engraft 
the European olive. It is of a hardier habit, and though Avorth- 
less itself, may become valuable in this way. 

The olive-tree commences bearing five or six years after being 
planted. Its ordinary crop is fifteen or twenty pounds of oil 
per annum, and the regularity of its crop, as well as the great 
age to which it lives, renders an olive plantation one of the most 



THE OLIVE. 697 

valuable in the world. With respect to its longevity, we may 
remark, that there is a celebrated plantation near Terni, in Italy, 
more than five miles in extent, which, there is every reason for 
believing, has existed since the time of Pliny. 

The olive is not a very tender tree. It will thrive farther 
north than the orange. The very best sites for it are limestone 
ridges, and dry, crumbling, limestone, rocky regions always 
produce the finest oil. The tree, however, thrives most luxuri- 
antly in deep, rich, clayey loams, which should be rendered 
more suitable by using air-slacked lime as manure. It requires 
comparatively little pruning or care, when a plantation is once 
fairly established. 

Varieties. — There are numberless varieties enumerated in 
the French catalogues, but only a few of them are worth the 
attention of any but the curious collector. The common European 
olive is, on the whole, much the best for general cultivation, 
yielding the most certain and abundant crops. 

The sub-variety most cultivated in France is the Long-leaved 
Olive ( Olea, e. lonyifolia)^ with larger and longer leaves ; tho 
fi'uit nearly of the same size as that of the common olive. 

The favourite sort in Spain is the Broad-leaved Olive ( Olea 
e. latifolia). Its fruit is nearly double the size of the common 
olive, and yields an abundance of oil, but the latter is so strong 
in flavour as to be more relished by the Spaniards than by 
strangers. 

The Olivier a Fruit Arrondi ( Olea sjyherica, N. Duh.) is a 
hardy French variety, which, in a moist, rich soil, yields most 
abundant crops of fine oil. 

The Olivier Pleureur (^Olea eranhnoiyha, N. Duh.), or 
weeping ol've, is one of the largest and finest trees. Its branches 
are pendiiiit, its fruit excellent, and the oil pure and abundant 
It is a very hardy sort, and grows best in damp valleys. 

The. Olivier Picholine [Olea oblonga, N. Duh.) yields the 
fruit most esteemed for pickling. It grows quite readily in any 
tolerable soil, and is" one of the hardiest varieties. 

There are two varieties of the olive, which are said to have 
been found not long since in the Crimea, lats. 45° and 46°, 
which bear abundant crops of fine fruit, and the trees endure a 
temperature in winter of zero of Fahrenheit. These soils have 
not yet been introduced into this country ; and though it is a 
desideratum to obtain them and test them at the South, yet it 
IS not unlikely that, in common with many trees similarly re- 
ported, they may prove little different fi'om the common olive. 



80 



698 THK i'OMEORANAT*. 



CHAPTER XXXI. 

THE POMEGRANATE. 

Pumica granaiwn, L. ; Qranatacea of Botanists. 

Orenadter, of the French; Granaienbaum, German; Melagfono, 

Italian; Granado, Spanish. 

This unique fruit, the most singularly beautiful one that ever 
appears at the dessert, is a native of China and the South ol 
Europe. It grows and bears very readily in this country, as 
far north as Maryland and the Ohio River, though the fruit 
does not always mature well north of Carolina, except in shel- 
tered places. It is even hardy enough to stand the winter here, 
and will bear very good fruit, if trained as an espalier, and pro- 
tected in winter. 

The fruit is as large as an apple. Its skin is hard and leathery, 
of a yellowish-orange colour, with a rich red cheek. It is crown- 
ed in a peculiar manner with the large calyx, which remains 
and increases in size after the flower has fallen. There is a 
pretty bit of mythological history told by Kapin, the French 
poet, respecting this fruit. Bacchus once beguiled a lovely 
Scythian girl, whose head had been previously turned by the 
diviners having prophesied that she would some day wear a 
crown, and who therefore lent a willing ear to his suit. The 
fickle god, however, not long after abandoned her, when she 
soon died of grief. Touched at last, he metamorphosed her 
into a pomegranate tree, and placed on the summit of its fruit 
the crown (calyx), which he had denied to his mistress while 
living. 

The fruit of the common pomegranate is acid, but the culti- 
vated variety bears fruit of very agreeable, sweet flavour. The 
interior of the fruit consists of seeds enveloped in pulp, much 
like those of the gooseberry, but arranged in compartments, and 
of the size and colour of red currants. Medicinally, it is cool- 
ing aTid much esteemed, like the orange, in fevers and inflam- 
matory disorders. 

The tree is of low growth, from twelve to twenty feet, with 
numci'ous slender, twiggy branches, and is very ornamental in 
garden scenery, either when clad with its fine scarlet flowers or 
decked with fruit, which hangs and grows all summer, and does 
not ripen til! pretty late in the season. It is well worthy of a 
choice sheltered place at the north, on a wall or espalier rail, 
where it can be slightly protected with mats or straw in winter; 
and it deserves to be much more popular than it now is in every 



THE POMEGRANATE. 699 

eouthern garden. If raised in large quantities there, it would 
become a valuable fruit for sending to the northern cities, as it 
is now constantly sent from the south of Europe to Paris and 
London. Hedges are very often made of it near Genoa and 
Nice. 

Propagation and Culture. This tree is readily propa- 
gated by cuttings, layers, suckers, or seeds. When by seeds, 
they should be sown directly after they ripen, otherwise they 
seldom vegetate. Any good, rich garden soil answers well for 
the Pomegranate ; and, as it produces little excess of wood, it 
needs little more in the way of pruning than an occasional thin- 
ning out of any old or decaying branches. 

Varieties. There are several varieties. The finest, viz.: 

1. The Sweet-Fruited Pomegranate {^Grenadier a Fruit 
Doux), with sweet and juicy pulp. 

2. The Sub- Acid Fruited Pomegranate ; the most com- 
mon variety cultivated in gardens. 

3. The Wild, or Acid-Fruited Pomegranate, with a sharp, 
acid flavour ; which makes an excellent syrup. 

Besides these, there are several double-flowering varieties of 
the Pomegranate, which are very beautiful, but bear no fruit. 
They are also rather more tender than the fruit-bearing ones. 
The finest are the Double Red Pomegranate, with large and 
very splendid scarlet blossoms, and the Double White Pome- 
granate, with flowers nearly white. There are also the rarer 
varieties, the Yellow Flowered and the Variegated Flow- 
ered Pomegranate — seldom seen here, except in choice green 
bouse colIectiop<» 



APPENDIX. 



EEMAEKS ON THE DURATION OF VARIETIES OP FBUIX 
TREES. 

It was, for a long time, tlie popular notion that when a good 
variety of fruit was once originated from seed, it might be con- 
tinued by grafting and budding, for ever, — or, at least, as some 
old parchment deeds pithily gave tenure of land — " as long a? 
grass grows, and water runs." 

About fourteen years ago, however, Thomas Andrew Knight, 
the distinguished President of the Horticultural Society of 
London, published an Essay in its Transactions, tending entirely 
to overthrow this opinion, and to establish the doctrine that all 
varieties are of very limited duration. 

The theory advanced by Mr. Knight is as follows : All the 
constitutional vigour or properties possessed by any variety of 
fruit are shared at the same time by all the plants that can be 
made from the buds of that variety, whether by grafting, bud- 
ding, or other modes of propagating. In simpler terms, all the 
plants or trees of any particular kind of pear or apple being 
only parts of one original tree, itself of limited duration, it 
follows, as the parent tree dies, all the others must soon after 
die also. " No trees, of any variety," to use his own words, 
" can be made to produce blossom or fruit till the original tree 
of that variety has attained the age of puberty ;* and, under . 
ordinary modes of propagation, by grafts and buds, all become 
subject, at no very distant period, to the debilities and diseases 
of old age." 

It is remarkable that such a theory as this should have been 
offered by Mr. Knight, to whose careful investigations the 

* This part of the doctrine has of late been most distinctly refuted, and 
any one may repeat the experiment. Seedling fruit trees, it is well- 
known, are usually several years before they produce fruit. But if a graft 
is inserted on a bearing tree, and after it makes one season's fair growth, 
the grafted shoot is bent directly down and tied there, with its point to 
the stock below, it will, the next season — the sap being checked — produce 
flower-buds, and \)egin to bear, long before the parent tree. 



Y02 A.PPENDIX. 

science of modern horticulture is so deeply indebted — as, how- 
ever common it is to see the apparent local decline of certain 
sorts of fruit, yet it is a familiar fact that many sorts have also 
been continued a far greater length of time than the life of any 
one parent tree. Still the doctrine has found supporters abroad, 
and at least one hearty advocate in this country. 

Mr.Kenrick, in his new American Orchardist, adopts this 
doctrine, and in speaking of Pears, says : " I shall, in the fol- 
lowing pages, designate some of these in the class of old varie- 
ties, once the finest of all old pears, whose duration we had 
hoped, but in vain, to perpetuate. For, except in certain sec- 
tions of the city, and some very few and highly favoured situa- 
tions in the country around, they (the old sorts) have become 
either so uncertain in their bearing — so barren — so unproduc- 
tive — or so miserably blighted — so mortally diseased — that they 
are no longer to be trusted ; they are no longer what they once 
were with us, and what many of them are still described to be 
by most foreign writers." 

Mr. Kenrick accordingly arranges in separate classes the Old 
and JVeio Pears ; and while he praises the latter, he can hardly 
find epithets sufliciently severe to bestow on the former poor 
unfortunates. Of the Doyenne he says : " This most eminent 
of all Pears has now become an outcast, intolerable even to 
sight ;" of the Brown Beurre, " once the best of all Pears — 
now become an outcast." The St. Germain "has long since 
become an abandoned variety," &c., &c. 

Many persons have, therefore, supposing that those delicious 
varieties had really and quietly given up the ghost, made no 
more inquiries after them, and only ordered from the nurseries 
the new varieties. And this, not always, as they have confessed 
to us, without some lingering feeling of regret at thus abandon- 
ing old and tried friends for new comers — which, it must be 
added, not unfrequently failed to equal the good qualities of their 
predecessors. 

But, while this doctrine of Knight's has found ready sup- 
porters, we are bound to add that it has also met with sturdy 
opposition. At the head of the opposite party we may rank 
the most distinguished vegetable physiologist of the age. Pro- 
fessor De Candolle, of Geneva. Varieties, says De Candolle, 
will endure and remain permanent, so long as man chooses to 
take care of them, as is evident from the continued existence, 
to this day, of sorts, the most ancient of those which have been 
described in books. By negligence, or through successive bad 
seasons, they may become diseased, but careful culture will 
restore them, and retain them, to all appearance, for ever. 

Our own opinion coincides, in the main, with that of De 
Candolle. While we admit that, in the common mode of pro- 
pagation, varieties are constantly liable to decay or become 



APPENDIX. 703 

comparatively wortliless, -we believe that this is owing not tc 
natural limits set upon the duration of a variety ; that it does 
not depend on the longevity of the parent tree ; but uj" on the 
care with which the sort is propagated, and the nature of the 
climate or soil where the tree is grown. 

It is a well established fact, that a seedling tree, if allowed to 
grow on its own root, is always much longer lived, and often 
more vigorous than the same variety, when grafted upon 
another stock ; and experience has also proved that in propor- 
tion to the likeness or close relation between the stock and the 
graft is the long life of the grafted tree. Thus a variety of pear 
grafted on a healthy pear seedling, lasts almost as long as upon 
its own roots. Upon a thorn stock it does not endure so long. 
Upon a mountain ash rather less. Upon a quince stock still 
less ; until the average life of the pear tree when grafted on the 
quince, is reduced from fifty years — its ordinary duration on the 
pear stoek — to about a dozen years. This is well known to 
every practical gardener, and it arises from the want of afiinity 
between the quince stock and the pear graft. The latter-is 
rendered dwarf in its habits, bears very early, and perishes 
equally soon. 

Next to this, the apparent decay of a variety is often caused 
by grafting upon unhealthy stocks. For although grafts of very 
vigorous habit have frequently the power of renovating in some 
measure, or for a time, the health of the stock, yet the tree, 
when it arrives at a bearing state, will, sooner or later, suffer 
from the diseased or feeble nature of the stock. 

Carelessness in selecting scions for engrafting, is another 
fertile source of degeneracy in varieties. Every good cultivator 
is aware that if grafts are cut from the ends of old bearing 
branches, exhausted by overbearing, the same feebleness of habit 
will, in a great degree, be shared by the young graft. And on 
the contrary, if the thrifty straight shoots that are thrown out 
by the upright extremities, or the strong limb-sprouts, are 
selected for grafting, they ensure vigorous growth, and healthy 
habit in the graft. 

Finally, unfavourable soil and climate are powerful agents in 
deteriorating varieties of fruit-trees. Certain sorts that have 
originated in a cold climate, are often short-lived and unproduc- 
tive when taken to warmer ones, and the reverse. This arises 
from a want of constitutional fitness for a climate different from 
its natural one. For this reason the Spitzenburgh apple soon 
degenerates, if planted in the colder parts of New England, and 
almost all northern sorts, if transplanted to Georgia. But this 
only proves that it is impossible to pass certain natural limits 
of fitness for climate, and not that the existence of the variety 
Itself is in any way affected by these local failures. 

Any or all of these causes are suflScient to explain the appa 



704 APPENDIX. 

rent decay of some varieties of fi'uit, and especially of peara, 
over which soine cultivators, of late, have uttered so many 
lamentations, scarcely less pathetic than those of Jeremiah. 

Having stated the theories on this subject, and given an out- 
line of our explanation, let us glance for a moment at the actua 
state of the so-called decayed varieties, and see whether they 
are really either extinct, or on the verge of annihilation. 

Mr. Knight's own observations in England led him to consider 
the English Golden Pippin and the Nonpareil, their two most 
celebrated varieties of apple, as the strongest examples of varie- 
ties just gone to decay, or, in fact, the natural life of which had 
virtually expired twenty years before. A few years longer he 
thought it might linger on in the warmer parts of England, as 
he supposed varieties to fall most speedily into decay in the 
north, or in a cold climate. 

Lindley, however, his contemporary, and second to no one in 
practical knowledge of the subject, writing of the Golden 
Pippin,* very frankly states his dissent as follows : " This apple 
is considered by some of our modern writers on Pomology, to 
be in a state of decay, its fruit of inferior quality, and its exist- 
ence near its termination. I cannot for a moment agree with 
such an opinion, because we have facts annually before our eyes 
completely at variance with such an assertion. In Covent 
Garden, and indeed in any other large market in the southern 
or midland counties of England, will be found specimens of fruit 
as perfect, and as fine, as have been figured or described by any 
writer, either in this or any other country whatever. Instead 
of the trees being in a state of ' rapid decay,' they may be 
found of unusually large size, perfectly healthy, and their crops 
abundant ; the fruit, perfect in form, beautiful in colour, and 
excellent in quality." And the like remarks ar(j made of the 
Nonpareil. 

Certain French writers, about this time, gladly seized Knight's 
theory as an explanation of the miserable state into which 
several fine old sorts of pears had fallen, about Paris, owing to 
bad culture and propagation. They sealed the death-warrant, 
in like manner, of the Brown Beurre, Doyenne, Chauraontel, 
and many others, and consigned them to oblivion in terras 
which Mr. Kenrick has already abundantly quoted. 

Notwithstanding this, and that ten or fifteen years have since 
elapsed, it is worthy of notice that the repivdiated apples and 
pears still hold their place among all the best cultivators in 
both England and France. Nearly half the pear-ti'ees annually 
introduced into this country from France, are the Doyenne and 
Beurre. And the " extinct varieties" seem yet to bid defiance 
to theorists and bad cultivators. 

* Guide to the Orchard, by George Lindley. 



APPENDIX. 70S 

But lialf the ground is not yet covered. How does tLe theory 
work in x\merica ? is the most natural inquiry. In this country, 
we have soil varying from the poorest sand to the richest 
alluvial, climate varying from frigid to almost torrid — a range 
wide enough to include all fruit trees between the apple and the 
orange. 

We answer that the facts here, judgec' in the whole, are de- 
cidedly against the theory of the extinction of varieties. While 
here, as abroad, unfavourable soil, climate, or culture, have pro- 
duced their natural results of a feeble and diseased state of 
certain sorts of fruit, these are only the exceptions to the 
general vigour and health of the finest old sorts in the country 
at large. The oldest known variety of pear is the Autumn 
Bergamot — believed by Pomologists to be identically the same 
fruit cultivated by the Romans in the time of Julius Csesar — 
that is to say, the variety is nearly two thousand years old. It 
grows with as much vigour, and bears as regular and abundant 
crops of fair fine fruit in our own garden, as any sort we culti- 
vate. Whole orchards of the Doyenne (or Virgalieu) are in 
the finest and most productive state of bearing in the interior 
of this State, and numberless instances in the western states — 
and any one may see, in September, grown in the apparently 
cold and clayey soil near the town of Hudson, on the North 
River, specimens of this "outcast," weighing three fourths of a 
pound, and of a golden fairness and beauty of appearance and 
lusciousness of flavour worthy of the garden of the Hesperides, — 
certainly we are confident never surpassed in the lustiest youth 
of the variety in France. The same is true of all the other 
sorts when propagated in a healthy manner, and grown in the 
suitable soil and climate. Wherever the soil is not exhausted 
of the proper elements the fruit is beautiful and good. The 
largest and finest crops of pears regularly produced in our own 
gardens, are by a Brown Beurre tree, only too luxuriant and 
vigorous. Of the Golden Pippin apple, we can point out trees 
in the valley of the Hudson, productive of the fairest and finest 
fruit, and the St. Germain Pears grown by a neighbour here, 
without the least extra care, are so excellent, that he may fairly 
set them against any one of the newer varieties of Winter fruit. 

On the other hand, we candidly admit that there has been for 
some time a failui-e of many sorts of pear and apple in certain 
parts of the country. All along the sea-coast where the soil is 
light, and has been exhausted, by long cultivation, of lime, 
potash, and phosphates, the inorganic elements absolutely 
necessary to the production of fine pears, many varieties that 
once flourished well, are now feeble, and the fruit is often 
blighted.* 

* The symptoms of the decline or decay in the pear are chiefly these 
The tree apparently healthy in the spring, blossoms, and sets a crop oi 

30* 



70<5 APPENDIX. 

The apparent decline in these districts is owing to the lightntsa 
of the soil, which in this climate, under our hot sun (aa 
we have already remarked), lays the foundation of more than 
half the diseases of fruit-trees — because, after a few years, the 
necessary sustenance is exhausted by the roots of a bearing tree, 
and every one knows how rarely it is re-supplied in this country. 
We can from our own observation on the effects of soil, take a 
map and mark out the sandy district on the whole sea-board, 
where certain sorts of pears no longer bear good fruit ; while 
within a few miles, on strong deep loams, the fruit is fair and 
beautiful — the trees healthy and luxuriant. 

Nothing is more convincing, on this point, than to compare 
the vigour and productiveness of the old pears, at the present 
moment, in the new soils of Rochester and Syracuse, abounding, 
not merely with vegetable matter, but with the necessary in- 
organic food, with the same sorts grown along the sea-board, in 
light soils, where the latter elements are no longer present in 
sufficient abundance. In the former localities, it is as common 
to see trees of the old variety bearing from ten to twenty bush- 
els of unblemished fruit annually, as it is in the latter to see 
them bearing only crops of blighted pears. 

Recent experiments have proved that it is not sufficient to 
bring healthy trees of the old varieties from the interior to the 
sea-board to insure, in the latter localities, fair and excellent 
crops. But, on the other hand, the complete renovation of, 
blighted trees in light and exhausted soils, by the plentiful use 
of wood-ashes, bone-dust, lime, and blacksmith cinders,- along 
with common manure, shows us distinctly that it is not the age 
of these varieties of fruit which causes their apparent decline, 
but a want of that food absolutely necessary to the production 
of healthy fruit. 

But there is another interesting point in this investigation. 
Do the newly-originated sorts really maintain in the unfavour- 
able districts the appearance of perfect health ? Are the new 
pears uniformly healthy where the old ones are always feeble ? 

Undoubtedly this question must be answered in the negative. 
Some of the latest Flemish pears already exhibit symptoms of 
decay or bad health in these districts. Even Mr. Kenrick, with 
all his enthusiasm for the new sorts, is obliged to make the fol- 
lowing admission respecting the Beurre Diel pear, the most vigo- 
rous and hardy here of all : " I regret to add, that nc-ar Boston 

fruit. Towards midsummer its leaves are disfigured with dark or black 
spots, and except a few at the ends, fall from the branches. The fruit ia 
covered with black specks, often ceases growing when at half its size, and 
in the worst cases the skin becomes hard, cracks, and the fruit 8 entirely 
wortliless. This rusty and diseased state of the skin, is caused by the at- 
tack of a minute species of fungi {Uredo, Pucciiiia, etc.) which fasten 
upon, or are generated in vegetable surfaces in a languid state of health. 



APPENDIX. '70'^ 

this noble fruit is liable to crack badly. ' We predict that many 
of the Flemish pears originated by Van Mons will become feeble, 
and the fruit liable to crack, in the neighbourhood of Boston^ 
in a much less time than did the old varieties. 

And this leads us to remark here, that the hardness of any 
variety depends greatly upon the circumstances of its origin. 
When a new variety springs up accidentally from a healthy 
seed in a serai-natural manner, like the Seckel, the Dix, and 
other native sorts, it will usually prove the hardiest. It is, as it 
were, an effort of nature to produce a new individual out of the 
materials in a progi'essive state, which garden culture has af- 
forded. Cross-bred seedlings — one parent being of a hardy 
nature, and both healthy — such as Knight's own seedlings,' the 
Monarch and Dunmore pears — are next in hardiness. Lastly, 
we rank varieties reared by Van Mons' method — that of con- 
tinually repeated reproductions. This, as Van Mons distinctly 
states, is an enfeehUnr/ process — without any compensating ele- 
ment of vigour. Hence it follows, as a matter of course, that 
seedlings of the fifth or sixth generation, as are some of his 
varieties, must in their origin be of feeble habit. Van Mons 
himself was fully aware of this, and therefore resorted to "graft- 
ing by copulation" — in fact, root-grafting — well knowing that 
on common stocks these new varieties would, in light soils, soon 
become feeble and decayed. It is needless for us to add that 
hence we consider the Belgian mode of producing new varieties 
greatly inferior to the English one, since it gives us varieties 
often impaired in health in their very origin. 

If any further proof of this is desired, we think it is easily 
found by comparing the robust vigour and lotigevity of many 
native pear trees to be found in the United States — some of them 
80 or 100 years old, and still producing large crops of fruit — 
with the delicate trees of several new varieties now in our gar- 
dens from Europe. These varieties are delicate, not only with 
respect to their constitutional vigour, but they are also more 
susceptible to injury from the severity of our winter's cold and 
summer's sun. 

There are great advantages, undoubtedly, for soils naturally 
unfavourable, and for small gardens, in grafting the pear upon 
quince stocks ; yet, as it diminishes the vigour of the tree, it is 
not impossible that continued propagation fi'om dwarf trfee? 
may somewhat lessen the vital powers and the longevity of a 
given variety. 

The decay of varieties of the Apricot, or Peach, much shorter 
lived trees by nature, we seldom or never hear of. Varieties of 
both are now in cultivation, and in the most perfect vi- 
gour, of 200 years' duration. This, probably, is owing to the 
more natural treatment these trees receive generall3^ Varie- 
ties of the vine are said never to degenerate, and this is per 



708 APPENBIX. 

haps owing to their having very rarely been propagated I j 
gi'afting.* 

We are not Avithout remedy for varieties that have partially 
decayed in a certain district. If the trees have once been pro- 
dnctive of excellent fruit, and are still in a sound condition, 
though enfeebled, a thorough renewal of their powers will 
again restoi-e them to health. To effect this, the soil about the 
roots should be replaced by new, enriched by manure or peat- 
compost, and mixed with the mineral substances named in the 
pi-eceding page. The bark of the trunk and large branches 
should be well scraped, and, as well as all the limbs, thoroughly 
washed with soft soap. The head should be moderately pruned ; 
and finally, the tree should be suffered to bear no fruit for the 
two following seasons. After this it will generally bear excel- 
lent fruit for several years again. f 

In making plantations of fine old varieties, in districts where 
the stock has become feeble, something may be gained by pro- 
curing grafts or trees from more favourable localities, where the 
fruit is still as fair as ever — and care should be exercised in se- 
lecting only the healthiest grafts or trees. Nurserymen in un- 
favourable districts should endeavour to propagate only from 
trees of healthy character; and if those in their own vicinity 
are diseased, they should spare no pains to bring into their 
nurseries, and propagate only such as they feel confident are 
healthy and sound. On them, next to the soil, depends very 
considerably the vigour or debility of the stock of any given va- 
riety in the country around them. 

In Mr. Knight's original essay on the cfecay of varieties, he 
clearly stated a circumstance that most strongly proves what 
we have here endeavoured to show — viz.: that the local decline 
of a variety is mainly owing to neglect, and to grafting on bad 

* We do not deny that in any given soil there is a period at which a 
variety of tree or plant exhibits most vigour, and after having grown there 
awhile it ceases to have its former luxuriance. The same is true of wheat 
or potatoes, and accordingly farmers are in the habit of " changing their 
seed." The nutriment for a given variety is after a time exhausted from 
the soil, and unless it is again supplied the tree must decline. In light 
soils this speedily happens. In strong, clayey or rocky soils, the natural 
decomposition of which aflbrds a continual store of lime, potash, &c., the 
necessary supply of inorganic food is maintained, and the variety conti- 
nues nealthy and productive. 

f It is not uncommon to hear it said that the Newtown pippin — that 
finest of all apples — is degenerating rapidly. The solution of this is easy. 
More than any other apple does this one need lime and liigh culture. In 
proof, we may state that never have there been finer Newtown pippins 
raised, or in so large quantities, as at the present moment on the Hudson 
River. One gentleman's orchards supply hundreds, we may say thousands 
of bai-rels to the London markets of the ftiirest, largest, and highest-fla- 
voured fruit we have had the pleasure of seeing or tasting. If any one 
will turn to page 62, ho will speedily see why this varety has not fallen 
Into dicay at Pelham farm. 



APPENDIX. 700 

stock. "We allude to the fact repeatedly verified, that healthy 
young shoots taken from the roots of an old variety in apparent 
decline, produce trees which are vigorous and healthy. " The 
decay," says he, " of the powers of life in the roots of seedling 
trees is exceeding slow comparatively with that in the branches. 
Scions (or shoots) obtained from the roots of pear trees two hun- 
dred years old, afford grafts which grow with great vigour, and 
which are often covered with thorns like young seedling stocks; 
whilst other grafts taken at the same time from the extremities 
of the branches of such trees present a totally different charac- 
ter, and a very slow and unhealthy growth. I do not conceive 
that such shoots possess all the powers of a young seedling, 
but they certainly possess no inconsiderable portion of such 
powers." 

This is nothing more, in fact, than going back to the roots, 
the portion of the tree least exhausted, for the renewal of the 
health of a variety when the branches of the tree have been ex- 
hausted by overbearing, &c. It is a simple and easy mode of 
increasing the vigour of a sort of delicate habit, to take scions 
from young root suckers for grafting anew. This can of course 
only be done with trees that grow on their own roots, or have 
not been grafted. And we siiggest it, as worth the attention of 
those interested in gardening, to graft feeble sorts on pieces of 
roots, with a view to establishing them finally on their own roots, 
or to raise them from layers^ a more simple mode of attaining 
the object. 

Mr. Knight's idea, that old varieties first decay in the north, 
while they yet remain comparatively good in warmer and more 
southern districts, is by no means borne out by the existing facts 
in America. On the contrary, the decline here, as we have al- 
ready stated, is almost entirely along the sea-board, and to the 
southward. In the interior, and to the north, the same sorts 
are universally fair and excellent, except in cases where a dis- 
eased stock has been obtained from the sea-board, and has not 
recovered its health by removal. The whole middle and west- 
ern sections of the country abound, more or less, with the finest 
pears, of sorts that are in a state of decline on Long Island, in 
portions of New Jersey, or near Boston. But the influence of 
the soil, so far as our own observations extend, is, after a certain 
time, always the same. In this light soil the pear and the 
apple soon become feeble, because the sustenance afforded by 
it is, after a time, insufficient to keep the tree in a continual 
healthy, bearing state. The moisture afforded by it is not great 
enough to answer the demand made upon the leaves by our 
hot summer sun. Unless this is remedied by skilful culture, 
these fruits must more speedily fail in health in such districts, 
while in more favourable ones they will remain as sound and 
healthy as ever. 



711. ■ APPENDIX. 

From these remarlcs, it will be perceived how important it is 
in all exhausted soils to supply the necessary food to varieties 
that have " run out" from the want of it, and how unwise we 
believe it to be to reject such incomparable fruits as the New- 
town pippin, and the Doyenne pear, because in certain local 
districts, from causes easily explained, they have become feeble 
ud diseased. 

Note. — To prevent mice or rabbits from girdling trees. — 
ofreat injury is done to young orchards in some districts by the 
neadow mouse. This little animal always works under cove?; 
and therefore does its mischief in winter when the snow lies 
deeply upon the ground. A common and effectual mode of 
deterring it is that of treading down the snow firmly about the 
stem directly after every fall of snow. But this is a very trouble 
some affair. 

The following mixture will be found to be an effectual pre- 
vention. Take one spadeful of hot slaked lime, one do. of clean 
cows-dung, half do. of soot, one handful of flowers of sulphur, 
mix the whole together with the addition of sufficient water to 
bring it to the consistency of thick paint. At the approach of 
winter paint the trunks of the trees sufficiently high to be be- 
yond the reach of these vermin. Experience has proved that ^t 
does no injury to the tree. A dry day should be chosen for its 
application. 

English nurserymen are in the habit of protecting nurseries 
of small trees from the attacks of rabbits, simply by distributing 
through the squares of the nursery coarse matches made by 
dipping bunches of rags, or bits of tow, in melted sulphur, and 
fastening these in split stakes a couple of feet high. The latter 
are stuck into the ground, among the trees, at from 12 to 
20 feet apart, and are said completely to answer the purpose. 

Note. — Wash for the trunks and branches of fruit trees. — ■ 
The best wash for the stems and branches of fruit trees is made 
by dissolving two pounds of potash in two gallons of water. 
This is applied with a brush at any season, but, perhaps, with 
most effect in the spring. One, or, at most, two applications 
will rid the stem of trees of the bark louse, and render it sm(»oth 
and glossy. It is far more efficacious than whitewash, as a 
preservative-against the attacks of insects, while it promotes the 
growth of the tree, ind adds to the natural lively colour of the 
bark. 

The wash of soft soap is also a very good one for many pur- 
poses. Though not equal for general purposes to the potash 
wash, it is better for old trunks with thick and rigid baik, as a 
portion of it remains upon the surface of the bark for some 
time, and with the action of every rain is dissolved, and thus 



APPENDIX. 7ll 

penetrates into all the crevices where insects may be lodged, 
destroying them, and softening the bark itself. 

Note. — Key to French standard names of Fruit. — To meet 
the wants of some of our farming fi-iends, in various parts of the 
country, who are zealous collectors of fruit, but at the same 
time are more familiar with plough-handles than with the 
sound of Monsieur Crapaud''s polite vernacular, we have pre- 
pared the following little key to the pronunciation of such 
French names as are necessarily retained among the standard 
varieties. 

So long as these sorts must retain their foreign names, it is 
very desirable that they should be correctly pronounced. To 
give to these French terms what appears to merely English 
readers the proper sound is often as far as possible from the true 
pronunciation, A skilful Hibernian gardener puzzled his em- 
ployer, a friend of ours, 4uring the whole month of September 
with some pears that he persisted in calling the " Lucy Bony," 
until, after a careful comparison of notes, the latter found he 
meant the Louise Bonne. 

We have, therefore, in the following, eschewed all letters with 
signs, and given, as nearly as types alone will permit us, the 
exact pronunciation of the French names. 



KEY TO FRENCH NAMSa 



Court Pendu Plat. — Coor Pahn du Plah. 

Drap d'Or — Drah dor. 

Fenouillet G-ris — Fen^nool-yai Gree. 

Male Carle. — Mai Carl. 

Pomme de N"eige. — Pum de Naije. 

Reinette Blanche d'Espagne. — Ren-ett-Blansh d'Espagnei 

Re'nette Triomphante. — Ren-ett Tre-ome-fant. 



APBICOtS. 



AJbergier. — Al-bare-je-ai. 
Briangon. — Bre-alm-sohn. 
Bolle de Choisy — Bel de Shwoi-sey 



? 1 2 APPENDIX. 

Belle Magnifique — Bel Man-gne-feelr. 

Bigarreau. — Be-gar-ro. 

Bigarreau Rouge. — Be-gar-ro Rooje. 

Bigarreau Couleur de Chair. — Be-gar-ro Coo-lur de Shair. 

Bigarreau Gros Cceuret. — Be-gar-ro Gro Keur-ai. 

Bigarreau Tardif de Hildesheim. — Be-gar-ro Tar-deef de Hildesheini 

Gros Bigarreau Rouge. — Gro Be-gar-ro Rooje. 

Griotte d'Espagne. — Gre-ote Des-pan. 



GRAPES. 

Chasselas Musqu^. — Shah-slah Meuskay. 

Chasselas de Fontainebleau. — Shah-slah de Fone-tane-bla 

Ciotat. — Se-o-tah. 

Lenoir. — Lun-war. 



NECTABINES. 

Brugnon Violet Musque. — Brune-yon Ve-o-l^y Meus-kay. 
Brugnon Musque. — Bruue-yon Meus-kay. 
D'Angleterre. — Dahn-glet-are. 
Due du Tellier. — Deuk du Tel-yay. 



PEACHES. 

Abricotee. — Ab-re-co-tay. 

Belle de Vitry. — Bell de Ye-tree. 

Grosse Mignonne. — Groce Mene-yon. 

Madeleine de Courson. — Mad-lane de Coor-son. 

Pa vie de Pompon e. — Pah-vee de Pom-pone. 

Pourpree Hative. — Poor-pray Hat-eve. 

Sanguinole a Chair adherente. — Sahn-gwe-nole ah Shair Ad-hay-renl; 



PEAKS. 

Amire Joannet. — Am-e-ray Jo-ahn-nay. 

Ananas. — An-an-ah. 

Ananas d'Ete. — An-an-ah Da-tay. 

Angleterre. — Ahn-glet-aro. 

Beurre. — Bur-ray. 

Belle de Bruxelles. — Bel-de Broos-eU. 

Belle et Bonne — Bel-a-Bun. 

Belle-Lucrative. — Bel-lu-crah-teve. 

Beurre de Capiumont. — Bur-ray de Cap-u-mohn. 

Beurre d'Amalis. — Bur-ray Dah-mah-lee. 

Beurre Gris d'Hiver Nouveau. — Bur-ray Gree Dee-vair Noo-TSs 

Beurre Diel. — Bur-ray De-ell. 

Beurr6 Bronzee. — Bur-ray Brone-zay. 

Bezi d'Heri. — Ba-zee Daree. 

Bezi Vaet. — Bazee Vah-ai. 

Beurre Crapaud. — Bur-ray Crah-po. 

Bezi de Montigny. — Bay-zee de Mon-teen-gnee. 

Bon Chretien Fondante. — Bone Cray-te-an Fone-donto, 

Boucquia. — Boo«lriah. 



APPENDIX. 11 i 

Calebasse Grosse. — Cal-bass Groce. 

Capucin. — Cap-u-san. 

Chaumontel tres Gros. — Sho-mone-tell tray Oro, 

Compte de Lamay. — Conte de Lah-me. 

Colinar Epiue. — Cole-mar A-peeiL 

Crassaiine. — Cras-salin. 

Cuisse Madame. — Kuees Mah-dam. 

D'Amour. — Dam-oor. 

De Louvain. — Dul-oo-van. 

Diilices d'Hardenpont. — Day-lece Dar-dahn-pone 

Doyenne d'Ete. — Dwoy-on-nay Day-tay. 

Doyenne Panache. — Dwoy-on-nay Pan-ah-Shay. 

Dumortier. — Du-mor-te-ay. 

Duchesse d'Angoulerae. — Du-shess Dong-goo-lama 

Duchesse d' Orleans. — Du-shess Dor-lay-on. 

Enfant Prodige. — On-font Pro-deeje. 

Epine d'Ete. — A-peen day-tay. 

Figue de Naples. — Feeg de Nah-pl. 

Fondante d'Automne. — Fone-donte do-tonn. 

Forme' de Delices. — Form de Day-lece. 

Forelle. — Fo-reL 

Fondante du Bois. — Fone-dont du BwoL 

Fortunee. — For-tu-nay. 

Franc Real d'Hiver. — Fronk Ray-ahl Dee-vair. 

Glout Morceau. — Gloo Mor-so. 

Hericart. — Hay-re-car. 

Jalousie. — Jal-oo-zee. 

Jalousie de Fontenay Vendee. — Jal-oo-zee de Fone-ten-ai Yon-daj. 

L''on le Clerc. — Lay-on le Clair. 

Limon. — Lee-mohn. 

Louise Bonne. — Loo-eze Bun. 

Madeleine, or Citron des Carmes. — Mad-lane, or Cee-trone day CUB< 

Marie Louise. — Mah-re Loo-eze. 

Michaux. — Me-sho. 

Passans de Portugal. — Pah-sahn de Por-tu-gaL 

Pailleau. — Pahl-yo. 

Paradise d'Automne. — Par-ah-deze do-tonn. 

Passe Colmar. — Pass Col-mar. 

Quilletette. — Keel-tet. 

Reine Caroline. — Rane Car-o-lene. 

Reine des Poires. — Rane day Pvvore. 

Rousselet Hatif. — Roos-lay Hat-eef. 

Sauspeau. — Sahn-po. 

Sieulle.— Se-uU. 

Sucree de Hoyerswarda. — Seu-cray de Hoyeraworda, 

Surpasse Virgalieu. — Seur-pass Vere-gal-yu. 

St. Germain. — San Jare-man. 

Syl vange. — Seel- vonj e. 

Vallee Franche. — Vol-lay Fronsh. 

Verte Longue. — Vairt Longh. 

Verte Longue Panachee. — Vairt Longh Pan-ah-shay. 

Virgouleuse. — Vere-goo-leuz. 

Wilhelmine. — Wil-el-meen. 



PLUMS. 



Abricotee Rouge. — Ab-re-co-tay Rooje. 
Dlapree Rouge. — De-ah-pray Rooje. 



714 APPENDIX. 

Drap d'Or. — Drah-dor. 

Jaune Hative. — Jaun Hat-eve. 

Mirabelle. — Me-rah-belL 

Precoce de Tours. — Pray-cose de Toor. 

Prune Suisse. — Prune Su-ece. 

Royale Hative. — Rwoy-fti Hst-eve. 



We have added to the Index {at the bottom of the pages) such varietiei 
as are referred to in the body of the work, and were omitted. 



INDEX TO THE DIFFERENT FRUITS. 



[The standard names are in Roman letters. The synonymous names in Italic.'] 



ALMONDS. 

Page 

Amande Commune 233 

Aynandier Commun 233 

Amandier a Petit Fruit 233 

Amandier a Coque Tendre. . . . 233 

Amandier des Dames 233 

Amande Priucesse 233 

Amande Sultane 234 

Amandier Sultane 234 

Amandier Pistache 234 

Amande Pistache 234 

Amandier a Gros Fruit 233 

Common Sweet 233 

Amandier- Pecker 234 

Bitter Almond 234 

CommoQ Almond. . 233 

Doux a Coque Tendre 233 

Ladies' Thin Shell 233 

Long Hard-Shell Almond 233 

Peach Almond 234 

Pecker 234 

Pistachia Sweet Almond 234 

Soft-Shell Sweet Almond 233 

Sultan a Coque Tendre 233 

Sultana Sweet Almond 234 



Abbott's Sweet 113 

Adams ..... 113 

jEsopus Spitzenberg 105 

^sopiis Spitzenburg 105 

Agnes's 113 

Ailes 113 

Allum 113 



Page 

Alexander 206 

Alfriston 206 

American Summer Pear 71 

American Golden Pippin T9 

American Beauty . 115 

Ame7-ican Newtown Pippin ... 88 

American Pippin 20*7 

A')nerican Mammoth 214 

American Red Juneating ? . . , . 138 

Amber Crab . . . . : 228 

Angle 207 

Anglo-American 114 

Api 85 

Apt Petit 85 

Api Etoile 85 

Api Noir 85 

Aromatic Carolina 114 

Arhroatk Pippin 219 

Ashland 114 

Ashmore 114 

Aunt Hannah 114 

Autumn Pearmain 114 

Autumn Pippin , 115 

Autumnal Swaar 115 

Autumnal Sweet Swaar . . . .115 

August Apple 137 

Aut^imn Strawberry 163 

Autumn Sweet Bough 71 

Aurore ] 83 

Aurora 198 

Augustine 207 

Avcrill lie 

Baldwin 71 

Bachelor 116 

Baer 116 

Bailey's Spice 116 

Bailey's Sweet 116 



716 



Page 

Bailey's Golden 117 

Barbour 117 

Baker's Sweet 117 

Baltinjore 117 

Bars 117 

Barrett 118 

Bay Apple 130 

Balgone Pippin 146 

Bayfordbury Golden Pippin. . 146 

Baldwin Sweet , 207 

Bar 207 

Bardin 218 

Baltimore 214 

Belle-Fleur, TeUo w 72 

Belle-Fleur 72 

Belmont 74 

Beauty of Kent IIS 

Beauty of the West 118 

Beefsteak 118 

Belle et Bonne 118 

Belle-Fleur, Brabant 119 

Belden Sweet 119 

Ben Davis 119 

Berry 120 

Benoni 120 

Betsy's Fancy 120 

Better tlian Good 120 

Bentley's Sweet 121 

Bevan's Favorite 121 

Beauty Red 130 

Beard Burden 136 

Ben Apple 141 

Bedfordshire Foundling 207 

Belle-Fleur, Red 207 

Beile-Pleur, Rouge 2()7 

Belden, or Red Cheek 208 

Bennington 189 

Beauty 190 

Berry Bough I'll 

Bell's Scarlet Pearmain 187 

Big Hill 96 

Big Sweet , 200 

Big Romanite 220 

Big Vandevere J 99 

Birmingham 208 

Black Coal ]2] 

Bledsoe Pippin 121 

Bleckley 121 

Hakely 191 

Black Apple of swne 134 

Black Apple 208 

Black Ainerican 208 

Black Oxford 208 

Black Gilliflower 208 

Blenheim Pippin 208 

Blenheim Orange 2u8 

Blue Sweet 181 

Blush June . 1 27 

Carter of Alabama 87-127 

Carter of Virginia 127 



Pagi 

Bough 86 

Bohannan .• 74 

Borivitsky 208 

Boxford 209 

Borsdorffor 209 

Borsdorff 209 

Bontie de Mai 136 

Boalsburg 122 

Bonum 122 

Bourassa 122 

Bowling's Sweet 122 

Bowker 123 

Broadwell 74 

Broadwell Sweet 74 

Bread and Cheese Apple 96 

Brennaman 123 

Brigg's Auburn , 123 

Brittle Sweet 123 

Brookes' Pippin 123 

Brewer 209 

Brandy Apple 214 

Buchanan 74 

Buchanan's Pippin 124 

Bucha,nan^ s Seedling 124 

Buckingham 124 

Buck Meadow 124 

Buffington's Early 124 

Bullet 124 

Buff 125 

Burr's Winter Sweet 125 

Bush 125 

Butter 125 

Burlington Cr' -ening 100 

Bucks County ''ippin 123 

Burnhap Greenii. g 209 

Bullock'' s Pippin 103 

Buncombe ? 182 

Bidlr'ipe 136 

Cannel Sweet 210 

Caleb Sweet 125 

Cannon Pearmain. 126 

Camak's Sweet 126 

Camak's Winter Siceet 126 

Capron's Pleasant 126 

Caroline 126 

Carolina Red June 127 

Carnahan's Favorite 127 

Carter 127 

Carnation 127 

Cayffood 128 

Canadian Reinette 99 

Cane 158 

Cain 158 

Cayuga Red Streak 198 

Canada Pippin 2()3 

Cake Apple 209 

Calville, White Winter 209 

Capeudu, 131 

Carolina Striped June 127 



APPLES. 



711 



Page 

Calville Blanche cTHiver 209 

Calville, Red Winter 210 

Calville Rouge dHiver 210 

Calville Rouge 210 

Cauibuthnetiian Pippin 210 

Cann 210 

Garbage 210 

Cash Sweet 210 

Catline 210 

Cathead Sweet 210 

Catshead 211 

Cathead Greening 211 

Catshead Beaufin 218 

Campfield 226 

Carthouse 226 

Chalmer's Large 212 

Chandler .' 128 

Challenge 128 

Chaniplain .* 128 

Charles Apple 168 

Cheeseborough Russet 211 

Chester 128 

Christiana 129 

Churchill Greening 129 

Clarke Pearmain 129 

Clyde Beauty 129 

Cluster '. 211 

Clannont Pippin 212 

Cogswell '75 

Cogswell Pearmain Vo 

CobbeWs Fall Pippin 99 

Cole 129 

Cole's Quince 130 

Conway 130 

Cooper 130 

Cooper's Market 130 

Cooper'' s Redling 130 

Cornish Gilliflovver 130 

Cornish July-Jloioer ? 130 

Cornell's Fancy 131 

Cornell's Favorite 131 

Cos, or Caas 131 

Cooper's Russeting 225 

Coe's Spice. : 136 

Copmanthorpe Crab 137 

Coxe . 148 

Coleman 108 

Cornish Aromatic 211 

Coiirt-pendu Dore 183 

Court-pendu Gris 213 

aourt-pendu Plat 131 

Coiirt-pendu 131 

Court-pendu Plat Rugeatre. . . 131 

Court-pendu Extra 131 

Court-pendu Rond Gros 131 

Court-pendu Rose 131 

Court-pendu Musque 131 

Court-pendu Rouge Musque. . . 181 



Page 
Court of Wick. 132 

Court of Wick Pippin 132 

Court de Wick 132 

Connecticut Seek-no-further. . . 110 

Coriandre Rose 131 

Cianberry Pippin 132 

Cracking 132 

Crimson Pippin 134 

Cram, or Kram 211 

Crow Egg 211 

Gulp 132 

Cumberland Spice 1 33 

Curtis Sweet 138 

Currant Crab 229 

Cullasaga 126 

Danver's Winter Sweet 133 

Davis 133 

Dainty Apple 215 

P' Espagne 99 

De Bretagne 99 

Derrick's Graft 101 

Derry Xonsuch 133 

Detroit Black 134 

Detroit Red 134 

Detroit 134 

Devonshire Quarrenden 134 

De Witt 211 

Dinsmore . . . : 133 

DiUingham 134 

Disharoon 135 

Domine 135 

Downton Pippin 135 

Dovmton Golden Pippin 135 

Downing's Paragon 136 

Doctor 211 

Dodge's Early Red 212 

Downy 215 

Double Flowering Chinese Crab 229 

Double Flowering Apple 229 

Double White Siberian Crab. . 229 

Drapd'Or 13« 

Dutchess of Oldenburgh 136 

Duling? 129 

Dutch Mignonne 13T 

Duckctt 137 

Dundee .... 183 

Dumelow's Seedling 212 

Dumelow\i Crab 212 

Dutch CodHn 212 

Dyer, or Pomme Royale 136 

Early Smmner Pearmain .... 71 

Early Harvest 74 

Early French Reinette 74 

Early Joe 76 

Early Sweet Bough 86 

Early Summer Pippin 136 

Early Pennock 137 

Early Long Stem 138 



718 



APPLES. 



Early Chandler 

Early Spice 

Early Strawberry Apple 

Early Red Margaret 

Early Red Juneating 

Early Chandler 

Easter Pippin 

Early Crofton 

Edgerly''s Sweet 

Edmonton' s Aromatic Pivpin 

Egg Top? 

Eighteen Ounce Apple , 

Elicke"s Winter Sweet , 

Elizabet 

Elton Pippin 

Elder Winter Borsdorffer 

Ellis ' 

Embroidered Pippin 

Emperor Alexander 

English Golden Pippin 

English Pippin 

English Nonpareil 

English Codlin , 

English Sweet 

English Vandevere , 

Enfield Peannaiu 

Epseh Siueet 

Epsy ; 

Equinteley 

" Esquire Miller's Best Sort ". 

Esten 

Eustis 

Eve Apple 

Evening Party 

Ewalt 

Excel 

Exquisite 

Eall Wine 

Eall Bough 

Fall Queen 

Fall Pippin 

Fall Wine 

Fall Seek-no-furthei 

Fall Harvey 

Fall Pearmain 

Fall Orange 

Fall Jenneting 

Fameuse 

Fairbanks 

Farley's Red 

Fallawater: 

Falwalder •,•.••• 

Fay's Russet 

Father Apple 

Fiinonillet Gris 

Fenouillet Rouge 

Feoouillet Jaune 

Ferris 



Page 

, 138 

, 138 

. 138 

, 139 

, 139 

212 

212 

215 

116 

216 

211 

198 

140 

183 

135 

209 

212 

213 

206 

146 

183 

218 

177 

190 

104 

140 

133 

213 

139 

94 

140 

141 

139 

77 

141 

141 

141 

114 

71 

77 

77 

78 

142 

142 

143 

143 

213 

94 

141 

142 

142 

142 

143 

180 

213 

213 

213 

165 



Fish's Seedling 148 

Flat Pippin 180 

Flat Swept 21S 

FIonerotKent 213 

Flushing Seek-no-furth^r 148 

Flint Rnsset 221 

Forest Styre 227 

Formosa Pippin 184 

Fornwalder 142 

Focht 144 

Foundling 144 

Ford Apple 144 

Fort Miami 144 

French Pippin 144 

Franklin's Golden Pippin 145 

Fr €710 h Pippin 176 

Frank Rambour 182 

French Crab 212 

Fry\ Pippin 132 

Fuiton 78 

Gate 74 

Garden Royal 79 

Gabriel . . .' 145 

Garretson's Early 145 

Ganet Pippin 209 

Garnon^s Apple 131 

Garden Apple 118 

Gewiss Good 145 

Gewis Guth 145 

Gilpin 226 

Gilletfs Seedling 102 

Gloucester Pearmain 129 

Gloria Mundi 214 

Glazenwood Gloria Mundi . 214 

Gloucester White 214 

Glace de Zelande 225 

Glory of York 184 

Golden Pearmain 129 

Golden Drop 132 

Golden Pippin (American). ... 79 

Golden Ball 146 

Golden Russet 146 

Golden Sweet 146 

Golden Harvey 214 

Golden Apple 214 

Green Newtown Pippin 88 

Green Winter Pippin 88 

Green Seek-no-further 148 

Greenskin . , 143 

Green's Choice 148 

Green Mountain Pippin 148 

Green Cheese 148 

Green Abram 124 

Green Sweet 81 

Green Vandevere 199 

Green Domine . 214 

Gravensteia 80 

Grave Slije 80 



Surly Marrow 212 



•J19 



PMre 

Oroa Apl Jiouge 85 

Greasy Pippin 90 

Qroxse Reinette d' Angleterre . . 99 

Granny Buff ■ 125 

Grape Vine 126 

Grand Sachem 134 

Grosser Casselar Reinette .... 137 

Groton 144 

Grandfather 147 

Greasy Pippin 166 

Gregson Apple 210 

Grindstone 207 

Greyhouse 214 

Grime's Golden Pippin 149 

Gray Apple 180 

Grise 180 

Hall 81 

HalVs Seedling 81 

BalVs Red 81 

Haskell Sweet 82 

Hawley 82 

Eain 149 

Harris 149 

Harnish 149 

Hawtbornden 149 

ffallum 113 

Harmo7iy 137 

Hay's Winter 204 

Harvest Red Streak 214 

Hampshire YMoxo 216 

Harrigan 217 

Harrison 226 

HagloeCrab 227 

Hewe's Virginia Crab 226 

Hector 150 

Hemphill 150 

Henry Apple 150 

Henrick Sweet 150 

Henry Sweet 150 

Herman 151 

Hess 151 

Hepler 151 

Herefordshire Red Streak .... 227 

Hewitt's Sweet 215 

Heicke's Winter Sweet 165 

Herefordshire Golden Pippin. 146 

Highl.inder 151 

Hightop Sweet 151 

Hilton 151 

Hill's Favorite 152 

Hinckman 176 

Honey Greening 81 

Hog island Sweet 152 

Hollady's Seedhng 152 

Holland Pippin 152 

Hollow Voted Pippin 90 

Hoqan — English Red Streak.. 135 
H<Aden . . . .' .'. . . 143 



Hockiog 



Pag« 
Hoypen 143 

Hollow Crown 153 

Homony 153 

Honey Greening 15.S 

Hooker 153 

Horse Apple 154 

Housum's Red 154 

Hoover 154 

Howe's Russet 164 

Horse Block 169 

Howe Apple 204 

Howard Russet 211 

Hoary Morning 215 

Holland Sweet 215 

Hubbardston Nonsuch 82 

Hubbardton Pippin 154 

Hughes 155 

Hurlbut 155 

Hurlbut Stripe 155 

Hunt's Russet , 155 

Hutching's Seedhng 194 

Hmige 215 

Hunger ... 215 

Hyde's Swee* 112 

hidian Queen 137 

Indiana Jannetting . . 99 

Indian Prince 215 

Indiana Vandevere 199 

Indeed Good 145 

Indiana Favorite 156 

lola 155 

Iro7istone Pippin 212 

Irish Peach Apple 216 

Irish Ritsset 222 

Januarca 99 

Jackson 156 

James Riuer 164 

Jenny Seedling 81 

Jefferis 83 

Jcnnett 99 

Jersey Greening ? 100 

JeQerson County 156 

Jenkins 156 

Jersey Sweeting 156 

Jewett's Fine Red 157 

Jewett's Best 157 

Joe Berry 108 

Jones' Pippin 143 

Jonathan 83 

John's Sweet 157 

Johnson 157 

John Carter 158 

Johnson's Fine Winter 206 

Juicy Bite 120 

Junalieska 155 

Jidy Pippin 74 

Julian 1 58 

, Juliiig 168 

198 



t20 



APPLES. 



Page 

furuating 202 

Kane 158 

Kaighii's Spitzenburgh 158 

Keiser '. 169 

Keim 159 

Kelsoy 159 

Keswick Codliii 158 

Jieiitish Fill-Basket 159 

Kentucky Apple 160 

Ilenei/'.i Sweet 190 

Kerry Pippin 216 

Kotcliiim's Favorite 161 

Ken rick's Autumn 215 

Kilham.Hill 216 

King Philip 83 

King of Tomkins County 84 

King Apple 84 

King 116 

Kirkbra%e Wliite 160 

Kirk's Golden Reinette 183 

King 209 

King George the Third 209 

Kingtibury Hussef 211 

King of tiie Pippins 216 

Kirk's Lord Nelson 216 

Kirke^s Lemon Pippin 216 

Klaproth 160 

Knighff! Golden Pippin 135 

Knightwick Pippin 132 

KnighVa Codlin 225 

Koening^s Pippelin 146 

Krowser 161 

Late Golden Sweet 117 

Lady Washington 130 

Large Black 134 

Ladies' LHuxh 145 

Ladies' Sweet of some 150 

Lady de Grey^s 159 

Lady Healy's Nou3uch 161 

Lake 161 

Lane's Red Streak 162 

Lane's Sweet 162 

Landrum ] 62 

Large Striped Winter Pear- 
main 163 

Late Strawberry 103 

Lacker 163 

Laquicr 103 

Large Fall Pippin 99 

Late Bough 71 

Large White Juneating 74 

Ladies'' Favorite 77 

Lady Apple. > .... 85 

Large Yellow Bough 80 

Large Yellow Summer 166 

Large Romanite 220 

Large Red Siberian Crab 228 

Ledge Sweet X68 

Landon 161 

Ladies' Sweet 106 



Pagf 

Leland Spice 168 

Leland Pippin. 163 

Lewis 164 

licicester Sweet 164 

Leather Apple of Turic 180 

Le Grand Bohemian Borsdorf- 

fcr 209 

Lemon Pippin 21fi 

Limber Twig 164 

Little Pearmain 103 

Lima 198 

Little Vandevere of Indiana . . 199 

lAncoln Pippin 204 

Long Stem of Pennsylvania . . 86 

Long Stem Sxceet 117 

London Golden Pippin 146 

Locy 164 

Long Stem of Massachusetts. . 164 

London Sweet 165 

Londonderry 133 

Long Island Seek-no-further. . 165 

Long John 165 

Long Pearmain 166 

Loring Sweet 165 

Lowell 166 

Lord Gwydr\t Newtown Pippin 206 

Longville's Kernel 216 

Lovett's Sweet 216 

Loudon Pippin 165 

Lucombe's Seedling 217 

Lyman's Pumpkin Sweet 166 

Lyman's Large Summer 166 

Lyscom 166 

Mamma Beam 74 

Manguni 87 

Maxfeld 87 

3Iartin ' 87 

Magnum Bonum 1 22 

Margaret, or Striped Juneatiiig 139 

ATargaretha Apfel 139 

Matthew Stripe 166 

llacomber 167 

Magnolia 167 

Maiden's Favorite ] 67 

Maiden^ s Apple 167 

Maiden's Blush 167 

Major 168 

Mela Carla 108 

Mansfield Russet 169 

Manomet 169 

Jfanomet Sweet 169 

Marks 109 

Maria Bush 169 

Marston's Red Winter 169 

Maverack's Sweet 170 

Margil 217 

Malus Baccata 228 

Malus Bpectabilis 229 

Maryland Cheese 1 i ■ 



APPLES. 



72i 



Page 

Mackie's Clyde Beauty . ....... 129 

Maiden's Bosom 174 

McLellan 87 

McAfee's Nonsuch 170 

McHenry 171 

Mela di 'Carlo 168 

Mela Carla 168 

Meach 171 

Meigs 171 

Meister 171 

Melt in the Mouth 171 

Mexico 171 

Melon 87 

Meach em Sweet 174 

Meg flinch Favorite 183 

Meivill Sweet 217 

Menagoi'c 217 

:Merritt's Sweet 217 

Methodist 217 

Millcreek Vandevcre 104 

Milton Golden Pippin 146 

Micliael Henry Pii)pin 172 

Middle ". 172 

Mittle 172 

Mifflin King 172 

Miller 172 

Miller Apple 172 

Minister 173 

Milam 217 

Motiier 87 

Monmouth Pippin 88 

Mountain Pippin 142 

Molasses 173 

Monk's Favorite 173 

Moore's Greening 173 

Moses Wood 174 

Mouse Apple 174 

Moose Apple 174 

Morrison's Red 174 

J^fonxfrous Pippin 214 

Monarch 218 

Moore's Sweet 218 

Molasses Sweet 181 

Morf/an's Favm'ite 198 

Mnskrnelon 197 

Munson Sweet 174 

Munche's Pippin 217 

Murphy 218 

MiigatCs Bertfainot 13G 

Nantehalee 174 

iVew Yor'i Greeninff ... 79 

Newtown Greeninff 79 

Newtown Pippin 88 

Newtown Pippin, Yellow 89 

Neverfail 99 

Newtown Spitxenhurgh 1 37 

New Jerney Red Streak 137 

Ne Plus Ultra 139 

My er's Nonpareil 76 

Orndorf 178 



Pap 

Nequassa I7ft 

Neversink 176 

Newark King I7(i 

Newark Pippin 176 

Neiv York Spice 168 

Neiv Scarlet Nonpareil 218 

New York Gloria Mundi 214 

Neisley's Winter Penick 220 

Newark Sweeting 226 

Nickajack 176 

N. C. Greening ... 124 

Norton's Melon 87 

Northern Spy 90 

Nodhead 157 

Northern Sweet 177 

Northern Golden Siveet 177 

Non Pareille 218 

Norfolk Beautin 218 

Nonpareil Scarlet 218 

Nonsuch 218 

Nonpareil, Old 218 

Norfolk Pippin 219 

Oconee Greening 177 

Ohio Wine 78 

Ohio Favorite 90 

Ohio Red Streak 177 

Old Field 219 

Old English Codhn 177 

Old House 177 

Old Golden Pippin 146 

Old Nonsuch 97 

Oldaker's New 206 

Orange 166 

Ortley 90 

I Ortley Pippin 90 

Orange Sweeting 146 

I Orange Sweet 174 

j Orange Apple 178 

! Oslin 219 

I Osgi-od's Favorite 166 

I O.sceola 178 

I Owen^s Golden Beauty 202 

I Ox Eye ." ... 108 

I Oxford Peach 187 

' Ox Apple 214 

! Pater son's Sweet 116 

I Paternoster Apfel 137 

i Paradise, Winter Swett 178 

I Parmain d'Ete 114 

\ Pecker 71 

Petit Api Rouge 85 

Petersbnrqh Pippin 88 

Peck's Pleasant 91 

Pepin <f ' Or 146 

P6ach-Pond Sweet 179 

People's Choice 179 

Pearson's Plate 219 

Pearmain Blue 219 

Orne's Early 178 

Ohio Nonpareil 76 



732 



Page 

Pearmain, Adams 219 

Pearmain, Clavgate 219 

Pennock's Red Winter 220 

Pennock 220 

Pennington's Seedling 220 

Philadelphia Sweet 71 

Philip Rick 83 

Philip's Reimtte 132 

Phillip's Sweet 179 

Pbillippi 179 

Pitzrr Hill 96 

Pi-Ill's Beauty of the Went. ... 142 

Pie Apple 152 

Pickman 180 

Pink Sweeting 180 

Pittsburgh Pippin 180 

Pine Apple Russet 220 

Pomme Rose 85 

Potnme d'Api Ro^ige 85 

Pomme de Neige .... 94 

Pomme du Caen 99 

Pomme Regelans 1 30 

Pomme de Berlin 131 

Pomme de Laak 137 

Pomme d'Or 146 

Pommn Finale 168 

Pomme de Charles 168 

Pomme Grise 180 

Pomme de Cuir 180 

Pomme de Caractere 213 

Porter 95 

Portugal 99 

Pou7id 120 

Pound Sweet 166 

Potter Sweet 164 

Potter's Large Seedlijig 159 

Pompey 200 

Polly Bright 180 

Porter Spitzenburgh 181 

Pownal Spitzenburgh 181 

Poppy Greening 153 

Pound Royal 220 

Press Ewing 181 

Priest's Sweet 181 

Progress 94 

Pride of September 188 

Pres.^ 220 

President 221 

Priestlfy 211 

Priestley'." American 221 

Prolific S.veet 221 

Prince's Harvest, or Early 

French Reiuette 74 

Primate 93 

Prior's Red .- 96 

Prince^-se Noble Zocie 131 

purple Siberian Crab 229 

Pumpkin Russet 221 



Vag* 

Pumpkin Sweet 221 

Pyrus Astracanica 225 

Pyrtis Baccata 228 

Pyrus Pruifolia 228 

Pyrus Spectabilis 229 

Queen's 209 

Queen Anne 166 

Quince 181 

Rambo 96 

Raule's Jannet 99 

Raule's Jannetting 99 

Rariton Sweetl 172 

Ray Apple 174 

Ragan 182 

Rambour d'Ete, or Summer 

Rcnnbour 182 

Rambour dJEte 182 

Ramsdell's Red Pumpkin Sweet 190 

Ramsdell's Sweet 190 

Rambour Franc 182 

Red Russet 97 

Red Canada 97 

Red Astra chan 98 

Red Spitzenburgh 101 

Red Ashmore 114 

Red Hazel 120 

Red June 1 27 

Red Quarrenden 134 

Red Juneating 139 

Red Pearmain 158 

Red Spitzenburgh 158 

Red Seek-no-further 159 

Red Winter Pearmain 182 

Red Lady Finger 182 

Red RepubUcan 182 

Red Ranee 183 

Red Sweet 183 

Red Cathead 183 

Red Pumpkin Sweet 190 

Red Calville 210 

Red Doctor 211 

Red Sweet Pippin 218 

Red Pennock 220 

Red Ingestrie 221 

Red and Green Sweet 221 

Red Pound Sweet 222 

Red Gilli flower ? 130 

Red Streak 227 

Read's Baker 218 

Reinette de Misnie 209 

Reinette Blanche d'Espagne . . 99 

Reinette, Canada. .. . 99 

Reinette du Canada Blanche. 99 
Reinette Grosse du Canada... 99 
Reinette du Canada a Cortes. . 99 

Reinette d'Angletcrre 146 

Reinette d'Hollande 152 

Reinette Bdtarde 209 



APPLES. 



123 



Rtinette Doree 1 37 

Reinette, Golden 183 

Rtinettc (TAix 183 

Reinette Tiiomphante 222 

Republican Pippin 184 

Rebecca 182 

Rhode Island Greening 100 

Ribbed Pippin 79 

Richjicld Nonsuch 97 

Ricliard's Graft 101 

Ricliniond 102 

Ribston Pippin 184 

Ridge Pippin 184 

Riest 185 

River 185 

Rival Golden Pippin 132 

Richardson 184 

Rmigh and Ready 93 

Romanite 96 

Rock Remain 99 

Rock Rimmon 99 

Rome Beauty 102 

Roman Stem 103 

Roxbnry RusKeting 104 

Rockingham Red 113 

Royal Pippin 127 

RockhilVs Russet 184 

Roadstown Pippin 185 

Robey's Seedling ] 85 

Roberson's White 185 

Rockport Sweet 186 

Rock Apple 1 86 

Rock Sweet 186 

Rollin 186 

Romanite of the West 226 

Round (Jatshead 211 

Ross Nonpareil 222 

Russet, American Golden. . . . 103 
Russet, Boston or Roxbury. . . 104 

Russian 131 

Russet Golden Pippin 146 

Russian Emperor 206 

Rum Apple 186 

Russet English 187 

Rusj^et Pearmain 187 

Rynier 222 

Sailly Autumn 187 

Sam Young 222 

tSassafras Sweet 82 

Sanguineus 94 

Sack Apple 134 

Sam Rawlings 215 

Sam's Crab 216 

Scarlet Perfume 129 

Scarlet Pearmain 187 

Scnd'imore'ii Crab 227 

Seever 187 

Scever's Red Streak 188 



Seago 87 

Settin Pippin 137 

Seek-no-further 148 

September 188 

Sharps' s Early 194 

Sheppard's Sweet 188 

Shockley 188 

Sharpens Spice 78 

Shirley 144 

Shakers^ Yellow 137 

Sheep Nose 103 

Sine-qua-non 188 

Siberian Crab 228 

Slingerland Pippin 189 

Sinalley 189 

Smith's Cider 189 

Small Rontanite 226 

Smokehouse 104 

Smithfield Spice 136 

Snotvy Chim7iey 94 

Sol. '( 'arter. . .' 139 

Sour Bough 195 

Sops of Wine 189 

Southern Greening 189 

Spice 189 

Spitzenburgh, Flushing 190 

Spencer Sineeting 190 

Spice Sweet 222 

Sponge 223 

Sprague 223 

Spitzenburgh, Esopus 105 

Stalcluhx 199 

Striped Sweet Pippin 163 

Straudt 193 

Stehly 193 

Stillman's Early 193 

St. Lawrence 193 

Strode's Birmingham 193 

Strodes 193 

Sturmer Pippin 194 

Steel's Sweet 223 

Stroat 223 

Straat 223 

Steel's Red TT 'inter 97 

Strawberry 101 

Styre ' 227 

Striped Siberian Crab 230 

Striped Juneating 139 

Sterling Beauty 115 

Sudlow's Fall Pippin 146 

Summerour 175 

Summer Horse 1 54 

Sutton Beauty , 190 

Sugar Loaf Pippin 194 

Sugar Sweet 194 

Summer Hagloe 194 

Summer Queen 194 

Summer Sweet Paradise 195 



Bolla 



186 I Summer Cheese. 149 



724 



Page 

Summer Pippin 195 

Summer Bellflower 196 

Summer Bellflower of Pa 196 

Superb Sweet 196 

Superb 196 

Surprise 228 

Summer Golden Pippin 223 

Summer Pippin 152 

Swmner BeUjiower 71 

Summer Rose 106 

S-immer Pear main 114 

Summer Sweet 151 

Svaar lOY 

Sweeting, Hartford 190 

Sweeting, Ramsdoll's 19u 

Sweeting, Tollman's 191 

Sweeting, Well's 181 

Sweet Rambo 191 

Sweet F;ill Pippin 192 

Sweet Wine Sop 192 

Sweet Romanite 192 

Sweet Vandervere 192 

Sweet Rechfreiik 192 

Sweet Harvey 192 

Sweet and Sour 223 

Sweet Pearmain 150 

Sioeet June 151 

Sweet Pippin 152 

Sweet Wine 78 

Sweet Harvest 86 

Sweeting, Ladies' 106 

Sioeet Svmar 115 

Sweet Golden Pippin 115 

Sweet Oann 210 

Sweet Eussef 221 

Sweet MaidevbH Blush 226 

Switzer Apple 180 

Swiss Pippin 1 80 

Table Greening 224 

Tart Boufih 74 

Tallow Apple 166 

Tenor Hills 118 

Tetofsky 197 

Tewksbury Winter Blush 197 

Tift's Sweet 224 

Titus Pippin. . . , 224 

Tinmoutii 197 

Toceoa 197 

Tcnpkins 136 

Townsend 197 

True Spitzenhurgh 105 

Transparent Pippin 132 

Trnnspareirt de Mitsco: ie 225 

Trenton Early ? 177 

Trav' ■ ■<' 184 

Trador'si Fancy 198 

TiTiiton Early? 198 

Tulpehocken 142 

Twenty Ounce Pippin 



P»g« 

Turner^s Green 148 

Turn-off-Lane 224 

Turkey Greening 224 

Tuft'sBaldwin 198 

Twenty Ounce 19 S 

Twenty Ounce Apple 198 

Twitchell's Sweet 199 

Uncle SanVs Best 78 

Vandevere 199 

Vandeverc of New York iOB 

Vandevere of Pa 199 

Vandyne 199 

Vandevere Pippin 199 

Vaughan's Winter 200 

Victorious Rcinette 222 

Virginia Greening 200 

Victuals and Drink 200 

Vrai Drap d!Or 136 

Wahr Reinette 99 

Wagener IIC 

Warren Pennock 137 

Warter^s Golden Pippin 146 

Watson's Dumpling 224 

Waddell Hall 188 

Washinc/ton 189 

Watson'' s Vandevere 199 

^Valker's Yellow 200 

Walpole 201 

Washington Royal 201 

Waxen of Coxe". 201 

Westfield Seek-no-further 110 

Week\i Pippnn 132 

Wells — Striped R. I Greening 136 

Welcome 121 

Wellington 212 

Wetherill's White Sweet 224 

Westchester Seek-no-further . . . 165 

WelU'ord's Yellow 201 

Weston 201 

Western Spy 201 

White Pippin 203 

White Bellflower 90 

White Spanish Reinette 99 

White Winter Pearmain 110 

White Seck-no-further 148 

White Hawthornden 149 

White Calville 2o9 

White's London Pippin 165 

White Vandeverc 199 

White Winter '202 

White Juneating 202 

White Doctor 202 

White Spit'/enberg 202 

White Rambo 203 

White Diiroit 90 

White Sweet 224 

White Astrachan 225 

Willow Leaf Pippin 9C 

198 



APPLK8 — APRICOTS. 



725 



Page 

Wine 101 

William''s Early Ill 

William's Hed Ill 

William's Favorite Ill 

William Tell 180 

William Pcnn 203 

Winter Pippin of Geneva Ill 

Wiiiler Jannetting 99 

Winter Queen 77 

Wilder Pcarmain 91-92-114 

Winter Golden Sweet 117 

winter Seeh-no-further 142 

Winter Chcexe 148 

Winter Strawberry 224 

Winter Quee7iincf 225 

Winter Pippin of Vt 204 

"Winter Queen 225 

Willis's Russet 203 

Willow Twig 204 

"Winthrop Greening 204 

"Winthrop Pearmain 204 

Winesap H2 

Wine Sop 112 

Wine Apple 204 

Wing Sweet 225 

Winn's Russet 204 

Wordens Pie Apple 189 

Woodpecker 71 

Woodman' s Soncj 90 

Woodxtock Pippin 208 

Wood's Sweet ... 112 

Woods Huntingdon 132 

Woolman' s Harvest 106 

Wolf s Hen IIG 

Wollatoii Pippin 131 

Wormsley Pippin 225 

Wonder 175 

Wright Apple 205 

Wyker Pippin 183 

Wygers 183 

Yacht 205 

Yellow Meadow 205 

fellow Pearmain 205 

Yellow Bellflower 72 

Yellow Harveat 74 

Yellow Janett 99 

Yellow 132 

Yellow Siberian Crab 228 

Yellow Hoxs 154 

Yellow Pippin 176 

Yellow German Heinette 183 

Yopp's Favorite 205 

York Imperial , 206 

Yost 206 

York Russet. 221 

Young's Long Keepi ig 212 

Winter Haryey 110 

Willson's June 127 

Yellov Ingestrie 221 



APRICOTS. 

Pag« 

Ahricotier hatif. 241 

Abricot Blanc 242 

Abricvtier Blanc 242 

Abricotier 241 

Abricot PUhe 239 

Abricot Commun 240 

Albergier 286 

Alberge 236 

Amygdalus Hasycarpa 237 

Amande Aveline 236 

Aiianas 236 

Anqoumois ? 237 

Anson's 238 

Anson's Imperial 239 

Apricot Precoce 241 

Apricot hdtif 3hisquee 241 

Blenhehn 241 

Blanc 242 

Black 237 

Brown Masculine 241 

Brussels 237 

Breda 236 

Burlington 237 

HAlexandrie 239 

He Hollande 236 

He St. Jean 238 

He St. Jean Rouge 238 

He Nancy 238 

Hu Luxembourg 239 

HuPape 237 

Hunmore 238 

Hunniore's Breda 238 

Hubois' Early Golden 237 

Early Golden 237 

Early Orange 239 

Early Masculine 241 

Early White Masculine 242 

Frxihe Muscateher 241 

Germine 240 

Gros Precoce 238 

Gros d^Alexandrie 238 

Gro Fruhe 238 

Grosse Germine 240 

Hasselnussmandel 236 

Hemskirke 238 

Hunt's Moorpark 238 

Lafayette 238 

Large Early 238 

Large 2'urkey 241 

Moorpark 238 

Musch-Musch 239 

JVoir 237 

Oldaker's Moorpark 238 

Orange 239 

Peche 230 

Peche Grosse 239 

Peach 2S9 



m 



APRICOTS — BERBERRIES — CHERRIES. 



Page 

Persique 236 

Persian 2S9 

Pfirsiche 239 

Prccoce d'Esperin 238 

Prccoce d'Hongrie 238 

Purple Apricot 237 

Red Masculine 241 

Ringgold 241 

Roman 240 

Royal Orange. 239 

Royal Persian 239 

Royal Peach 239 

Royal 240 

Shipley's 241 

Shipley's Large 241 

Sudlow's MoorparTc 238 

TempWs 238 

Texas 241 

Tiic Biian^on 242 

The Doable Flowering 242 

Transparent 240 

Turkey 241 

Violet 237 

Walton Moor park 238 

White Masculine 242 

White Apricot 242 

White Algiers ? 242 

Wurtembnrg 239 



BEKBERRIES. 

Asperma 244 

B. Ratnndifolia 244 

Berber is Aristata 244 

Berberis Dnlcis 244 

Black Sweet Magellan 244 

Common Red 243 

Nepal 244 

Seedless 244 

Stoneless 244 

The Mahonias 244 

Vinetier sans Noyeau 244 



A Courte Queue de Provence. . 275 

Adam's Crown 268 

Allerheiligen Kirsche 283 

Allen's Sweet Montmorency.. . 265 

Amber, or Imperial 249 

American Heart 253 

Amijcr Gean 254 

American Amber 254 

AmberHeart 261 

Ambir a Petit Fruit 271 

Anne 254 



Pag* 

AnselPs Fine Black 256 

Anglaiie Tardive 272 

Apple Cherry 270 

Arch Duke 272 

Arden's Early White Heart . . 261 

Baumann's May 254 

Benhani's Fine Early Duke . . 273 

Belle d'Orleans 248 

Belle Agathe 269 

Belle de Sceaux 278 

Belle Voisiere 278 

Belle Magnifique 272 

Belle et Magnifique 272 

Belle de C'hatenay 272 

B&^le de Sceaux 272 

Beuvt de Rocmont 269 

Belle de Rocmont ? 252 

Belle de Bavay 273 

Bigarreau 249 

Bigarreau, Napoleon 249 

Bigarreau, Couleur de Chair. . . 252 

Bigarreau d'Esperen 256 

Bigarreau, White 257 

Bigarreau Gros Coeuret 257 

Bigarreau, Large Red 269 

Bigarreau, China 269 

Bigarreau Black 269 

Bigarreau Tardif de Hildes- 

heim 258 

Bigarreau Marbre de Hildes- 

heim 258 

Bigarremi Blanc Tard de Hil- 

desheim 258 

Bigarreautier a Feuilles de 

Tabac 271 

Bigarreautier a Grandes Feu- 
illes 271 

Bigarreau Royal 249 

Bigarreau Gros ? 249 

Bigarreau Tardif 249 

Bigarreau Bauermann 249 

Bigarreau a Gi'os Fruit Blanc 262 

Bigarreau de Rocmont 252 

Bigarreau, de 3fai 254 

Bigarreau Noir de Savoi 256 

Bigarreau Blanc ? 257 

Bigarreau Gabalis 262 

Bigarreau Gros Noir 267 

Bigarreau a. Gros Fruit Rouge 269 

Bigarreau Noir 269 

Bigari eau Gros Monstreux . . . 257 

Black Tartarian 250 

Black Circassian 250 

Black Russian 250 

Black Eagle 255 

Black Heart 256 

Black Bigarreau of Savoy. . . . 256 
Black Hawk 254 



CHERRIES. 



121 



Page 

Black Mazzard 255 

Black Honey 255 

Black Russian 256 

Black Caroon 256 

Black Spanish 2*7 9 

Black Orleans 269 

Bleedhig Heart 269 

Bloodf/oocP s Aviber 254 

Bloodgood^s Honey 254 

Bloodgood's New Honey 254 

Bowyer's Early Heart 25Y 

Boufjuet Aniarelle 278 

Bristol Cherry 255 

Brant 258 

Braiidywine 258 

Brenneman-s Early 267 

Burr's Seadling 258 

Buttner's Black Heart 258 

Buttner's Yellow 269 

Bilttners Wachs-Knorpel 

Kirsche 269 

Buttner's Gelbe-Knorpel 

Kirsche 269 

Buchanan^ s Early Duke 273 

Buttner's October Morello. . , . 278 

Busch Weichsel 278 

Biischel Kirsche 278 

Bullock'' s Heart 271 

C. Vulgaris, Semperplorens .. . 280 

Carmine Stripe 258 

Caroline 259 

Carnation 274 

Cerise Ainbree 249 

Oerasus Avium 255 

Derisier de 4= a lAvre 27 1- 

Oerisc Ouigne 273 

"Cerise Nouvellc d' Angleterre . . 274 

Verise de Portugal 274 

Cerise Courte Queue 275 

Cerise du Nord 277 

Cerise a Bouquet 278 

Cerisier d Trochet 278 

Cerisier Nain a Fruit Bond .. 278 

Cerisier Nain Precoce 278 

Cerise Indulle 278 

Cernsns Sylvestris, Flore Pleno 279 
Verisier a Flenrs Doubles .... 280 

Cerasus Serrulata 28(J 

Verise dc la Toussainte 280 

Cerise Tardive 280 

Cerisier Pleuranf 280 

Cerise de St. 3Iartin 280 

Jerasus Virginiana 280 

Cerasier de Virginie 280 

Champagne 259 

Chinese Heart 269 

Cherry Duke 273 

Christiana and Mary 275 



Pagt 

Chatenay 278 

Chevreuse 278 

Chinese Double Flowtring. . . . 280 

Cleveland 259 

Cleveland Biqarreau 269 

Cluster \ 278 

Coe's Transparent 250 

Coe's Late Carnation 275 

Cceur de Pigeon 252 

Common English 255 

Conestoga 259 

Corone 269 

Coiironne 269 

Corou7i 269 

Coularde 273 

Common Bed 276 

Commune 276 

Commune a Trochet 278 

Common Sour Cherry 279 

Crown 274 

Cwnbcrland's Seedling 267* 

Davenport 259 

Davenport's Early 259 

De Hollande 273 

D'Espagne 273 

DeSpa 278 

Delicate 251 

Downer's Late 251 

Downer 251 

Doivner's Late Bed 251 

Downing's Red Cheek 260 

Doctor 260 

Downton 260 

Double Volgers 275 

Doxihle French Cherry 279 

Double Flowering Kentish. . . . 280 
Dredge's Early White Heart.. 261 

Duchess de Palluau 275 

Dutch Morello 277 

Dwarf Double Flowering 280 

Early Purple Guigne 251 

Early Purple Ch-iotte 251 

Early Black 256 

Early Prolific 261 

Early White Heart 261 

Early Duke 273 

Early Richmond 276 

Early May 278 

Elizabeth 261 

Elliott's Favorite 261 

Elkhorn 267 

Elkhorn of Maryland 267 

Elton 252 

English Weichsel ? 275 

English Morello 277 

Ever Flowering Cherry 280 

Favorite 261 

P'lesh-colored Bigarreau 253 



728 



CHERRIES. 



Page 

Florence 261 

Flemish 275 

Flandrische Weichsel 2*78 

Four to the Pound 271 

Fruhe Kleine Runde Zioerg 

Weichsel 278 

Fraxer\ Black Tartart-\n .... 250 

Framr^s Black Heart 250 

Fras( r's Black 250 

Fraxey^s Tartarhrhe 250 

Franer^s White Tartarian .... 271 
Fraf!er^s White Transparent .. 271 

Gascoigne's Heart 269 

German Mai/duke 251 

Gean Amber 254 

Giftbrd's Seedling 270 

Governor Wood 252 

Gobet a C'ourte Queue 275 

Groffion 249 

Groote Frinrcss 249 

Gros Biffarreau, Coidzur de 

Chair 252 

Gros Biqarreau Blanc 252 

Great Bigarreau ? 253 

Griotte de Portugal 272 

Grosse Schwar:ic Hertz Ki;sche 266 

Gros Cceurct 257 

Great Bigarreau of Mezel 262 

Gross Schwarzc Knoorpel .... 267 

Gros Biqarreau Roiiqe 269 

Gridley '. '. 270 

Griotte Grosse Noir 273 

Griotte d'E^pcujue 273 

Griotte Prccoce 273 

Grosse Cerise Rouge Pale 274 

Griottier Rouge Pale 274 

Griottier de Villennes 274 

Gros Gobet 275 

Griotte Ordinaire du Nord. . . . 277 

Griottier a Bouquet 278 

Griottier Nain Precoce 278 

Guigne Noir Luisante 279 

Gitiguier a Ranieaux Pendans. 280 
Guignier a Fetcilles de Tabac. . 27 1 

Guigne Noir Tardive 267 

Gidnier a Fruit Noir 256 

Guigne Grosse Noir 256 

Guigne Rouge hative 269 

Harrison Heart ? ^ . . 257 

Native 278 

iierz Kcrsche 268 

Herefordshire Black 2<39 

Herefordshire Heart 269 

Herefordshire Yfhite 261 

Hildeshe inter Ganz Spate 

Knorpcl Kirsche 258 

Hildesheimer Spate Herz 

Kirsche 358 



Pagt 

Hildeskeim BigaiTeau 258 

Hoadley 262 

Hollandische Grosse 249 

Holland Bigarreau ? 249 

HohnarCs Duke 273 

Honey 270 

Hovey 262 

Hyde's Late Black 262 

Hyde's Red Heart 270 

Imperial Morello 279 

Italian Heart 249 

Jaune de Prusse 270 

Jeffrey's Duke 275 

Jeffreifs Royal. 275 

Jeffrey's Royal Caroon 275 

Jocosot 262 

Keokuk 263 

Kennicott 263 

Kentish 276 

Keulish, or Flemish 276 

Kentish Red 279 

Kirtland's Large Morello 276 

Kirtland's Mammoth 263 

Kirtland's Mary 263 

Kirsche Mit Sdftigen Fleisch. . 267 

Kncveti's Late Bigarreau 261 

Knight's Early Black 263 

Konigliche Ainarellc 278 

Lauerinann'' s Grosse Kirsche. . 249 

Lauermnnn^s Kirsche 249 

Laaermann\ Herz Kirsche .. . 249 
Large Heart-shaped Bigarreau 252 

Large Red Prool ? 253 

Large White Bigarreau 257 

Large Heart-shaped Bigarreau 257 

Late Bigarreau 264 

Large Double Flowering 279 

Large Black Bigarreau 267 

Large Wild Black -269 

Large Mayduke 273 

Large Morello 276 

Late Kentish 279 

Late Arch Duke 272 

Late Duke 273 

Large Honey 270 

Late Honey 270 

Lady Southampton's Yellow... 270 
iMdy Southampton' s Duke. . . , 270 
Ladi/ Southampton'^ s Golden 

'Drop 270 

Leather Stocking 264 

Lemercier 273 

Lion's Heart 27 1 

Logan 264 

Louis Bhillip 279 

Lnndie Gean 270 

Mayduke 273 

Mazzard 251 



CHERRIES. 



729 



Page 

Hay Cherry 278 

Martinis Welch sel 280 

Ma<jnifique de Sceanx 272 

Manning's Eaily Blackheart . . 270 

Manning's Late Black 264 

Manning's Mottled 264 

Madison Bigarreau 204 

Merry Cherry 255 

Meri.iier a Petit Fruit 255 

Merisier a Petit Fruit Noir. . . 255 
Merisier a Fleurs Doubles. ... 279 

Merisier a Fruit Blanc 270 

Merville de Septembre 271 

MilletCs Late Heart Duke 273 

Milan 277 

Montrous de Mozel 262 

Mottled Bigarreau 264 

Morris Duke 273 

Morris's Early Duke 273 

Monstroux de Bavay 273 

Montmorency 275 

Montmorency a Gros Fruit. . . 275 

Mont7nore7icy 276 

Montmorency a Longue Queue. 276 

Morello 277 

Monats Amarelle 280 

Monstrous May 267 

Muscat de Prayue 276 

New Large Black Bigarreau . . 256 

Ne^o Mayduke 259 

Ochsen Herz Kirsche 271 

Ohio Beanty 265 

Osceola . . .'. 265 

Ox Heart 271 

Petite Cerise Rouge Precoce. . 278 

Pierce's Late 265 

Pie Cherry 279 

Plumstone Morello 277 

Portugal Duke 272 

Pontiac 265 

Powhattan 265 

President 265 

Proudfoot 265 

Prinzessin Kirsche 249 

Precoce 278 

Prunus Cerasiis Pleno 279 

Runisey's Late Morello 279 

Bemmgton 27 1 

Remington MTiite Heart 27 1 

Remington Heart 271 

Red Heart 269 

Red Jacket 266 

Reine Hortense 273 

Rivers Early Heart 271 

River's Early Amber 271 

Richardson 206 

Robert's Red Heart 266 

Ronald's Large Black Heart. . 250 

Walsh 



Pajr. 

Ronald's Heart . 2oG 

Rockport 263 

Rockport Bigarreau 253 

Royale Hdtive 278 

Royale 275 

Royale Ordviaire 275 

Ronald's Lcrge Morello 277 

Royal Duke 277 

Royale Anglaise Tardive . . . 277 

Schwarze Herz Kirsche 250 

September Weichsel Grosse . . . '2.11 
Serrrdated Leaved Cherry .... 280 

Shannon 277 

Size a la LAvrc -273 

Small Wild Black 255 

Small May 278 

Small L)ouble Flowering 280 

Spanish Black Heart 256 

Spate Hildesheimer Marmor 

Kirsche 258 

Spanish Yellow 270 

Sparhawk's Honey 266 

Sparrowhawk's Honey 266 

St. Martiti's Amarelle 280 

Street's May 267 

Superb Circassian 250 

Sussex 276 

Swedish 261 

Sweet Montmorency 266 

Tartarian 250 

Tardive de Mons 27 1 

Tecumseh 26Y 

llwmpson's Duke 273 

Tobacco Leaved 27 1 

Townsend 268 

2Ves Fertile 27& 

Trauhen Amarelle 278^ 

Tradescant's Black Heart 267 

Tradescant's 267 

Transparent Guigne 267 

Transparent Gean 267 

Transparent 267 

Triumph of Cumberland 267 

Turkey Bigarreau ? 249 

Turkey Bigarreau 257 

Vail's August Duke 274 

Very Large Heart 27 1 

Vier auf ein Pfund. 271 

Virqiniseh Kirsche 280 

Virginian Wild Cherry 280 

Virginian May 276 

Wax Cherry .\ 274 

Wendell's Mottled Bigarreau . 263 
Werder's Early Black Heart. . 26S 
Werdsche Friihe Schwarze. . . . 268 

Wcsfs White Heart 24S 

Weichsel niit Gauzkurzen Stiel Tit 
Weeping, or AUsaints 280 

266 



wa 



CHERRIES— CURRANTS — FIGS. 



Page 

VVhite Tartarian 271 

Wliixley Black 255 

White Ox Heart 25*7 

White Bigarreau 257 

White Heart 261 

Wltite Transparent 261 

Wild Cherry 280 

Wilder's Bigarreau de Mai .. . 254 

Wild Enqlish Cherry 255 

Wild Black Fruited \ 255 

Yellow Spanish .249 

Ye/low Honey 270 

Yellow, or Golden 270 

Yung To 280 



CURRANTS. 

Attractor 283 

Blatic Transparent 285 

Black English 286 

Black Naples 286 

Casis 286 

Champagne 283 

Cherry 283 

Common Black 286 

Fertile Currant of Palluau. . . . 283 

Goliath 285 

Gondouiu Red 283 

Gondoniu White 284 

Grossellier d Fruit Couleur de 

Chair 283 

Grosse Rouge de Holland 284 

Grosse Weiss und Rothges- 

treifte Johannesheere "285 

Grossillier Rouge A Gros Fruit 284 

Homihion Castle 285 

Knight's Sweet Red 284 

Knight's Early Red 284 

Knight's Large Red 284 

Large Fruited Missouri 286 

Large Bunched Red. 284 

Large Red Dutch 284 

La Vcrsaillaise 284 

La Hative 284 

La Fertile 284 

Long Bunched Red 284 

May's Victoria 285 

Missouri 286 

Morgan's White 286 

Morgan's Red 284 

New White Dutch 286 

New Red Dutch 284 

PleasanVs Eye 283 

Prince Albert 284 

Red Flowering 286 

Red Dutch 284 

Red Grape 286 



Past 

Red Provens 285 

Reeve's White 286 

Ruby Castle 285 

Short Bunched Red 285 

Striped Fruited 285 

Transparent 285 

Victoria 2S5 

White Clinton 285 

White Antwerp 285 

White Grape 285 

White Dutch 286 

White Crystal 286 

White Leghorn 286 



Angelique 298 

Bayswater 291 

Black Naples 291 

Black Ischia 291 

Black Genoa 292 

Bhie Ischia 291 

Bordeaux 292 

Brown Hamburgh 291 

Brown Naples 291 

Brown Italian 291 

Brown Ischia 292 

Brown Turkey 291 

Brunswick 291 

Chestnut 292 

Chestnut-colored Ischia 292 

Clementine 291 

Concourelle Blanche 293 

Early Forcing. 291 

Eigne Blanche 293 

Ford's Seedling 293 

Green Ischia 293 

Hanover 291 

Italian 291 

Large Blue 291 

Large White Genoa 293 

Lee's Perpetual 291 

Madonna 291 

Malta 292 

Marseilles 293 

Murrey 291 

Nerii 293 

Pocock 293 

Pregussata 293 

Red 291 

Small Brown 292 

Small Brown Ischia 292 

Violette 292 

Violette de Bordeaux 292 

White Marseilles 293 

White Naples 293 

White Standard. 293 

VV hue iscma 291 



GOOSEBERRIES GRAPES. 



73. 



GOOSEBERRIES. 

Page 

Berry's Greenwood 297 

Boardnian's British Crown. . . 2y6 

Buerdsill's Buckwing 297 

Capper's Top Sawyer 297 

Capper's Bunker Hill 297 

Capper's Bonny Lass 298 

Catherine " 299 

Champagne 297 

Clewortii's "White Lion 298 

Cook's White Eagle 298 

Companion 298 

Conquering Hero 298 

Colliers' Jolly Angler 297 

Crompton Sheba Queen 298 

Dan's Mistake 298 

Drill 299 

Early Green Hairy 297 

Eagle 299 

Edward's Jolly Tar 298 

Farrow's Roaring Lion. ...... 297 

Freedom 299 

General 298 

Glenton Green 298 

Gorton's Viper 297 

Goldfinder 299 

Green Gascoigne 297 

Green Walnut 298 

Gunner 299 

Hartshorn's Lancashire Lad. . . 297 
Uapley's Lady of the Manor. . 298 

Hepburn Green ProHtic 298 

Hill's Golden Gourd 297 

Houghton's Seedling 299 

Keen's Seedling 297 

Keepsake 298 

Lady Leicester 299 

Leigh's Rifleman 297 

Leadei 299 

Lion's Provider ". 298* 

London 298 

Massey's Heart of Oak 298 

Melling's Crown Bob 297 

Miss Bold 297 

Napoleon le Grand 298 

Part's Golden Fleece 297 

Parkinson's Laurel 298 

Peru 299 

Pitniaston Green Gage 298 

Prophets Rockwood 297 

Queen of Trumps 299 

Red Wariington 297 

Saunder's Cheshire Lass 298 j 

Snowdrop 9C)9 \ 

Tally Ho 299 j 

•Tayior's Bright Venus 298 ' 

Thumper .\ . . . 298 I 

Turnout 298 I 



Pag« 

Wainman's Green Ocean 298 

Weathercock 298 

Wellington's Glory 298 

White Honey 298 

Woodward's White Smith .... 298 

Yellow Champagne 297 

Yellow Ball 297 



Alicant 319 

Aleppo 328 

Alexander's 333 

Aleatica du Po 322 

Amber Muscadine 324 

Amiens 324 

American Muscadine 345 

Anseir.t Large Oval Black . . . 320 

Auverne 318 

Auverna 318 

Auvernes Rouge 318 

August Traube 321 

Black Cluster 318 

Black Frontignan 318 

Black Hamburgh 319 

Black Prince 819 

Black Lombardy 320 

Black Morocco 320 

Black St. Peter's 320 

Black Sluscat of Alexandria . . 320 

Black Tripoli 320 

Black Muscadine 321 

Black Sweetwater 821 

Bldck Morillon 318 

Black Burgundy 318 

Black Constantia 318 

Black Spanish 319 

Black 1 ^alentia 319 

Black Portugal 819 

Black Lisbon. ... 319 

Black Muscadel 320 

Black Palestine 320 

Black Grape from Tripoli. . . . 320 

Black Chasselas 321 

Blacksmith'' s White Cluster .. . 324 

Blanc de Bonneuil 323 

Bland's Virginia 333 

Bland's Pale Red. 333 

Bland's Madeira 333 

Bland 333 

Blue Trollinger 319 

Bourdales des Hautes Pyrenees 318 

Boston 319 

Brinckle 334 

Broivu Hamburgh 319 

Burcf aider 321 

Bull, or Bullet 841 



732 



ORAPS8. 



Page 

Burgunder 318 

Cambridge Botanic Garden. . . 319 

Cape Gra-pe 333 

Canadian Chief 334 

Canby's August 334 

Cassady 334 

Catawba 334 

Catmoha Tokay 334 

Chasselas Musque 323 

Cha.iselas JVoir 321 

Chasselas Dore 324 

Chasselas Blanc 324 

Chasselas de Fontainebleau . . . 324 

Chasselas Precoce 326 

Chasselas Roi/al 326 

Chasselas Rouge 329 

Chasselas Panache 328 

Charlsworth Tokay 323 

Child's Superb . . .' 335 

Child's Seedling 335 

Ciotat 323 

Chxra 335 

Clifton\s Constantia 333 

Clinton 335 

Columbia 335 

Concord 335 

Cwinberland Lodge 321 

D^Arbois 324 

J)e Sf: Jean 321 

Delaware 335 

Diana 338 

Dutch Hamburgh 319 

Dutch Swectvjater 326 

Early Black July 321 

Early White Malvasia 323 

Earlg Chasselas 323 

Earhj White Teneriffe 324 

Early Sweetwater 326 

Early mdte Muscadine 326 

Early Black 318 

Elsingburgh 338 

Elsenborough 338 

Emily 338 

Esperiono 321 

Varineux Noir 322 

Fintindo 322 

Flame Colored Tokay 329 

Fleish T)-aube .' 319 

Fox Grape 345 

Franc Pineau 818 

Fravkendali 319 

Frankenthaler 319 

Frnnhenthaler Gros Noir 319 

Fromente 322 

Frontniac of Alexandria 325 

Garrigucs 339 

Genuine 7 okay 320 

Oibaralter 319 



Pas. 

Golden Chasselas 324 

Grove End Sweetwater 323 

Gray Tokay / 326 

Graham 339 

Grauer Afuscateller 328 

Grizzly Frontignac 328 

Grizzly Frontignan 328 

Grosser Riessling 327 

Hartford Prolific SR9 

Hampton Court Vine 319 

Hardy Blue Windsor 321 

Heath 335 

Herbemont 339 

Herbcnicnt's Madeira 339 

Hudlcr 319 

Hudson 340 

Hyde's Ehza 340 

Isabella 34G 

Jacoli's Straube 321 

Jack 342 

Jews 325 

Jerusalem Muscat 325 

July Grape 321 

Kleier Rissling 327 

Knight's Variegated Chasselas. 328 

Kiimmel Traube 328 

Languedoc 319 

Le Caeur 32C 

Ze Meunier 322 

Le Cour 323 

Le Metier 323 

LongwortKs Ohio 342 

Louisa 341 

Lombardy 329 

Lunel 325 

Lyman 341 

Madeline 321 

Madeline Noir 321 

Malmsey Muscadine 323 

^Madeira Wine Grape 325 

Malaga 325 

Mammoth Catawba 341 

Marion 341 

Madeira 333 

3faurillan Panache 328 

Maurillan Noir Panache .... 328 

Metier Blanc 323 

Miller's Burgundy 322 

Miller Grape 322 

Miner's Seedling 346 

Missouri 341 

Missouri Seedling 341 

Mohrendutte ' 319 

Money''s 320 

Morillon Hdtif 321 

Morillon Taconne 323 

Morillon Noir 318 

Morone Farinaccio S22 



Dovoroaux 



340 I Lenoir '^4i) 



ORAPKS. 



783 



Afoma Chasselas 

Afornair Blanc 

Moschata Bian-.a 

Moscado Bianco 

Moscatel Commun 

Muxcnt Nolr 

Jfuscat Noir Ordinaire. ...... 

Mii-icat Noir de Jura 

Muscat d^Alexojidria 

Mitacat Blanc , 

Muscat Blanc de Jura 

Mnxcat Rouge 

Muacat Gris 

Mu 'Cado Hosso 

Miisenteller 

Muller 

Mnllevrehe 

Musk Chasacl'is 

Nepean's Constantia , 

Norton^ Seedling 

Norton's Virginia 

Noirin 

Northern Muscadine 

Ohio 

Oldakers Wesfs Saint Peter's. 

Parsley-leaved 

Parslejz-leavcd Muscadine 

Passe-lonr/ue Alusque 

Passe Musque. 

Petit RiessUng 

Pitinaston White Cluster 

Pineau 

Pocock's Damascus 

Poonah 

Powell 

Purple Fronfignan 

Purple Canstantia 

Purple Hamburgh 

Piilverulenta 

Raabe 

Raisin des Cannes 

Raisirt des Cuba 

Raisin dEspagne 

Raisin Precoce 

Raisi?!, de Bourgne 

Raisin d'Autriche 

Raisin de Champagne 

Rai.nn de Frontignan 

Raisin Suisse 

Raisin d'Aless 

Rebecca 

Red Chasselas 

Red Hninburgh 

R d Muscat of Alexandria . . . 
Red FrontivMc of Jerusalem. . 

Red Resling. 

Rrd Scupperno:iff . 

ktd Muncy , 

Wyman 



Page 
323 

, 323 
326 
326 
326 
318 
318 
318 
325 
326 
326 
328 
328 
328 
326 
322 
322 
323 
326 
342 
342 
322 
342 
342 
320 
323 
323 
325 
325 
327 
324 
318 
319 
320 
333 
318 
318 
319 
322 
343 
320 
320 
320 
321 
318 
323 
324 
326 
328 
328 
343 
329 
319 
320 
320 
335 
^33 
334 



Pago 

Red Muscadine 329 

Red Fro7itignan 328 

Red Constantia 328 

Red Ch-ape of Taiirida 329 

Reissling 327 

Rebibo 326 

Rhemish Red 329 

Rossling 327 

Rother 318 

Royal Muscadine 324 

Roanoake 345 

Rudeshimerberg 327 

Salisbury Violet 319 

Saint Peter's 320 

Sntivignien Noir 322 

Scuppernonff 345 

Schuylkill Muscadell 333 

Schuyl/dll Muscadine 33? 

Schloss Johannisberg 327 

Schiras 322 

Schivarzer Friihzeitiger 321 

Schivartzer 318 

Scotch White Cluster 324 

Segar Box 342 

Sir William Romley's Black. . 318 

Sir A. Pytches' Black 319 

Small Black Cluster 318 

Spring Mill Constantia 333 

Steivard's Black Prince 319 

Styrian 325 

Stillioard' s Sweetwater 326 

Striped Muscadine 328 

Switzerland Grape 328 

Swarfs Elsenburg 338 

Tasker's Grape / 333 

Ihkai Blanc 326 

To-Kalon 345 

Tontenliam Park Muscat 325 

Traminer 335 

True Burgundy 318 

Iroliinger 319 

Trailer 319 

Turner^ Black 321 

Valentine's 319 

Variegated Chasselas 328 

Venango 346 

Verdelho 323 

Verdal 325 

Verdilhio 325 

Vitis Vidpina 345 

Vitis Rotundifolia 345 

Victoria 319 

Vrai Auvernas 318 

Warner's Black Hamburgh. . . 319 

Water Zoet Noir 321 

Water Zoete Blanc 326 

Wantage 329 

Warren 389 



346 



784 



GRAPES MELONS — MULBERRIES — NECTARINES. 



Page 

iVarrenton 339 

Weixse Muscaten Traube 320 

Wehcher 319 

Weissholzif/er TrcUinger 319 

We.^fs St. Peter's 320 

Wliite Muscat of Alexandria . . 326 

White P'roniignan 326 

White Sweetwater '. . . . 32G 

White Tolvav 326 

White Hamburgh 32'7 

White Nice 327 

White Rissling 327 

Wliite Catawba 346 

White Pardey-leaved 323 

White Alelier 323 

White Chasselas 324 

White Unseat 325 

White Muscat of Lunel 325 

White Coustantia 326 

White Frontniac 326 

Wliite Muscadine 326 

White Lisbon 327 

White Portugal 327 

White Raisin 327 

Wiesser Muscateller 320 

Winnie 333 

York Madeira 346 



1. MKLONS. 

Beechwood 688 

Black Rock 688 

Christiana 688 

Citron •. 687 

Early (antelope 688 

Franklin's Green-Fleshed 688 

Green Hoosainee 689 

Improved Green-Flesh 688 

Keising 688 

Large Germek 689 

Netted Cantelope 688 

Nutmeg 687 

Pine Apple 688 

Rock Cantelope 688 

Bkillman's Fine Netted 688 

Bweet Ispahan 689 



2. WATER-MELONS. 

Apple Seeded 691 

Bradford 690 

Carolina 689 

Clarendor, or Dark Speckled.. 690 

lee Cream 691 

Imperial ..... 689 



PAg« 

Mountain Sprout 691 

Mountain Sweet 691 

Odell's Large White 690 

Orange 691 

Kavenscroft 690 

Sonter 690 

Spanish 690 

The Citron Water-Melon 690 



MULBERRIES. 

Black, or English 347 

Johnson 347 

Red 347 

Everbearing 847 

NECTARINES. 

Anderson" s Cr)© 

Anderson'' s Round 650 

Aromatic 649 

Black Mnrry 647 

Black ■ 650 

Boston 645 

Broomfield 649 

Brtu/non Red at the Stone. . . . 649 

Brugnon Hcitive 649 

Brugnon de Newington 650 

Brugnon Violette Musquee . . . . 651 

Brugnon Musquee 651 

Clareniont 646 

Common Elruge 646 

Cowdray Wliite 647 

JJ'Angleterre 650 

Downton 645 

Pu Tilhfs 645 

Due du Tellier's 645 

Due Timers 645 

Puc de Tello 645 

Puke de Tilley 645 

Early Black 650 

Parly Black Newington 650 

Early Bruc/non. 649 

Early Violet 649 

Elruge - 646 

Emerton's New White 647 

Fairchild's 646 

FairchikTs Early 646 

Fine Gold-Fleshed 650 

Flanders 647 

Forsyth 651 

French Newington 650 

Golden 650 

Hardwicke's Seedling 647 

Hardwicke Seedling. 647 

Hampton Court 649 

Hunt's Tawny 646 



KECTARINE8 — NUTS OLIVES — ORANGE FAMILT — ^PEACHES. 73ft 



Page 

Uunfs Large Tawny 640 

Hunfs Early Tawny 640 

Largs White 647 

Large Scarlet 049 

Late Green 648 

Lewis's 645 

Lewis 649 

Lord Selse^K Elruge 649 

Lurombe's Black 650 

jMcombe''s Seedling 650 

Murrey 647 

Mnrry 647 

Neafs White 647 

New Scarlet 649 

New White 647 

New Dark Newington. 650 

Neiv Early Newington 650 

Newington 650 

Kewington Early 650 

Oatland.t 646 

Old White 648 

Old Roman 651 

Old Newington 650 

Orange 650 

Perkiti^s Seedling 645 

Peterborough 648 

Petite Violet Hdtive 649 

Peterborough 646 

Pitmaston's Orange 648 

Red Roman 651 

Roman 651 

Rough Roman 650 

Scarlet Newington 650 

Scarlet 650 

Sion Hill 650 

Smith's Newington 650 

Spring Crrove 646 

Stanwick 648 

Temple's 646 

Vermash 648 

Violette Hative 649 

Violet 649 

Violet Red at the Stone 649 

Violet Musk 649 

Violette A ngervillieres 649 

Violette Nusguee 649 

Williams' Orange 648 

Williams' Seedling 648 



NTTTS. 

Chestnut 349 

Chinquapin, or Dwarf Chestnut 349 

Cosf'ord Filbert 349 

European Walnut 348 

F'ilbert 348 

Frizzled Filbert 349 



Pag« 

Hickory Nut 348 

Northamptonshire Prolific Fil- 
bert 349 

Red Filbert 349 

White Filbert 349 



OLIVES. 

Broad-leaved 697 

Long-leaved 697 

Olivier a Fruit Arrondi 697 

Olivier Pleureur 697 

Olivier Picholine 697 

Wild American 696 



ORANGE FAMILY. 

1. Oranges. 

Bergamot 694 

Blood Red 093 

Common Sweet 093 

Fingered 694 

Maltese 693 

Mandarin 693 

Pear-shaped 694 

Ribbed 694 

Seville 694 

St. Michael's 693 

Sweet-skinned 694 

2. Lemons. 

Common 694 

Sweet 694 

3. Limes. 

Common 694 

Porno d'Adamo 694 

4. Citrons. 
Madras 69d 



PEACHES. 

Abricotee 62S 

Acton Scott 607 

Admirable Tardive 60S 

Admirable Jaime 629 

Admirable 613 

Alberg Jaune 634 

Aiine 611 

Algiers Yellow 639 

Algiers Winter 639 

Apricot Peach 629 

Astor 607 

Avant Rouge 622 



T36 



PEACHER. 



Avant Peche de Troyes 

Avant Blanche 

Batchelder 

Bangh , 

Bnldwin's Late 

Barrington 

Balian 

Baxter'' !> Seedling 

Belle de Vitry 

Belle Semite 

Belle Bcmxse 

Bcllis 

Bellegarde 

Bergen's Yellow 

Blood Clingstone 

Blood Clhni 

Blanton Cling 

Bourdine 

Bondin 

Bordeaux Cling 

BreAoort 

Brevonrf^ X Morris 

BrevoorCx Sccdlinr/ Melter. . . . 

Brentford Mifinorine 

Brovjn Nutmeg 

Briggs 

Biickinrffinni Mifpionne 

Cambridge Belle 

Carpenter's White 

• Catherine 

Chane'lliere 

Chancellor 

Chinese Cling 

Chinese Peach 

Claret Clingstone 

Clinton 

Colonel Aicfiley!! 

Cole's Early Red 

Columbus, June 

Coi^e'.s' White Melocoton 

Columbia 

Cose 

Cooledge's Favorite 

Cooledge^s Parlii Bid Rareripe 
Crawford's Early Melocoton. . . 

Craviford's Early 

Crawford's Lute Melocoton. . . 
Crav}ford\ Superb Malacatune 

Cut-Leaved 

D''Abrioot 

jy Orange 

Double Montagne 

Double Mountain 

PoYsetsdiire 

J)o,bh SwaUh 

Do! ahoo Cling 

Doi'.ble Blossomed 

Double Flowering Peach 



Page 
62'2 
6'23 
GOT 
608 
607 
607 
619 
617 
609 
61"6 
616 
609 
60S 
629 
635 
635 
635 
619 
619 
635 
608 
608 
608 
608 
622 
609 
607 
609 
609 
636 
609 
609 
636 
643 
635 
610 
607 
610 
610 
620 
629 
614 
610 
610 
630 
630 
630 
630 
614 
629 
629 
610 
610 
622 
625 
636 
642 
642 



Page 

Druid Hill 611 

Early Anne 611 

Early Tillotson 611 

Early York 612 

Early Newington Freestone. . . 612 

Early Sweet Water 613 

Early Maiden 613 

Early Admirable 618 

Early Chelmsford 614 

Early Royal George 60f 

Early Garlande 608 

Early Purple 612 

Early Newington 612 

Early Crawford 630 

Early Pmple Avant 616 

Early May 616 

Early Vineyard 616 

Early Newington 641 

Early Bonrdine 625 

Early Royal George 625 

Early Red Rareripe 624 

Early White Nutmeg 623 

Early Red Nutmeg 622 

Edgar's Late Melting 609 

Edward's Late White 614 

Ehza Peach 630 

Elmira Cling 636 

Emperor of Russia 614 

Favorite 614 

Favorite Red. 614 

Fine Heath 637 

Flat Peach of China 643 

Flewellen Cling 636 

Fox's Seedling 615 

Freestone Heath 618 

French Chancellor 625 

French Bourdine 619 

French Magdalen 619 

French Mignonne 616 

French Rogal George 608 

Fulkcrson 615 

Falker son's Early 615 

Galande 608 

George the Fourth 615 

Gorgas 615 

Golden Mignonne 634 

Gold Fleshed 634 

Green Nutmeg 611 

Griffith 633 

Green Catharine 616 

Grosse Mignonne 616 

Grimwoud' s Royal George .... 616 
GrimwoocFs New Royal Giorgt 616 

Gros Melocoton 640 

Gros Persique Rouge 640 

Grosse ,~aune Tardive 629 

Griffin\ Mignonne 626 

Grimwood's Royal Charlotte.. 62 J 



PEACHES. 



735 



Page 

Haines' Early Red 61'". 

Hastings' Rareripe 617 

Hative de Ferrieres 617 

Hatch 631 

Heath 637 

Heath CHnqstone 637 

Henry Clay 617 

Hero of Tippecan >e 642 

Hoffmanns Pound 620 

Hogrfs Melocoion 632 

Horton's Delicious 637 

Hovey's Cambridge Belle 609 

HuU's Athenian 638 

Hyslop 637 

Hydop's Clingstone 637 

Incomparable 638 

Itclle de Paris 619 

Jane..., 617 

Jacques' Rareripe 631 

Jacques^ Yellow Rareripe 631 

Jackson Cling 638 

Java Peach 643 

Johnson^s Early Purple 616 

Jones' Early 617 

Jones' Large Early 617 

Judd's Melting 619 

Kenrick's Heath 618 

Kennedy^ s Carolina 639 

Kennedij's Lemon Clingstone.. 639 

TJ Admirable 613 

La Royal 616 

La Royale 619 

La Grange 618 

Large Violet 608 

Large American Wutmeg 613 

Large Prench Mignonne 616 

Large Yelloiv Rareripe 634 

I^arge Ncwington 639 

Large Red Rareripe 620 

Large White Clingstone 638 

Largest Lem.on 639 

Late Admirable 619 

Late Yellow Alberg 639 

Late Chancellor 609 

Late Pnrple 619 

Late Admirable Cling 638 

Lady Parham 618 

Lady Ann Steward 620 

Lemon Clingstone 639 

Lincoln 631 

fjockyer^s Mignonne 625 

Long Yellow Pineapple 639 

Lord Montague' s Noblesse . , , 622 

Lord ]\7'eho7i'H 625 

Lord Fauconberg^ s Mignonne. 625 
L^mcious White Rareripe . . . 620 
Madeleine de Courson 619 

Madeleine Rfuge 319 



Pag« 

Madeleine Rouge Tardive 625 

Madeleine Rouge a Moyenne 

Fleur 625 

Madeleine i Petite Fleur 625 

Madeleine Rouge a Petite Fleur 625 

Alalia 619 

Malte de Monnandie 619 

Mammoth 614 

Malagatune 632 

Malacatune 632 

Marie Antoinette 634 

Merriam 631 

Mcllish's Favorite 622 

MilletVs Mignonne 625 

Mignonne 616 

Montgomery's Late 621 

Monstrous Pompojine 640 

Monstrous Pavie 640 

Montagne 610 

Montauban 610 

Molden's White 621 

Moore's Favorite 621 

Moore's June 621 

Morris's Red Rareripe 620 

Morris's White Rareripe 620 

Morris Red 620 

Morris's White 620 

Alorris's Wli.ite Freestone 620 

Morrisania Pound 620 

Morrison\ Pound 620 

Mottenx's 619 

Mrs. Poinsette 631 

Narbonne 619 

New Cut-Leaved 614 

New Royal Charlotte 625 

New Early Purple 625 

New York White Clingstone.. 638 

Ncivington 639 

Newington Peach 612 

Neil's ^ Early Purple 616 

Nivette Veloutee 622 

Nivette 622 

Noisette 609 

Noir de Montreuil 60H 

Noblesse 622 

Nutmeg, Red 622 

Nutmeg, White 623 

October Yellow 639 

Old Newington 639 

Oldmixon Freestone 623 

Qldmixon Clearstone 623 

Oldmixon Clingstone 640 

Oldmixon Cling 640 

Orange Clingstone 640 

Owen 631 

Owen's lemon Rareripe 631 

Pace 62£ 

Pavie de Pompone 648 



738 



PEACHES — PEARS. 



Page 

Pavie Admirable G38 

Pavie ie Pomponn". Gh'osse . . . 640 

Pavie Monstreux fi40 

Pavie Rouge de Pomponne . . . C-IO 

Pavie Camu (540 

Pec/ie Rot/ale 619 

Peche Malte 619 

Peche Janne 6o4 

Pecher a Fleurs Doubles 64 '2 

Picher d, Fleurx Senii-Doublcs. 642 

Peen To 643 

Pineapple Clinri;tone 639 

Pourpree Hutive 612 

Pourprie de Noinnandie 616 

Pourpree Tardive 1.... 619 

Poole' X Late Yellow Freestone. 632 

Poole's Large Yellow 632 

Prince's Climax 641 

Prince's Paragon 624 

Prince's Excelsior 632 

Prince' a Red Rareripe 624 

President 623 

President Church 623 

Purple Avaut 616 

Purple Albercj 634 

Rareripe, Late Red 624 

Red Rareripe 624 

Red Cheek Melocoton 632 

Red Rareripe 620 

Red Avant 022 

Red Alberff 634 

Red Heath 637 

lied Cheek Malocoton 632 

Red Maadalen 608 

Reid's Weeping Peach 643 

Reeve's Favorite 633 

Ronald' K Jlic/noniie 608 

Rosebank 625 

Roue *^26 

Rose Flowering 042 

Rouge Paysanne 619 

Royal George 025 

Royal Charlotte 625 

Royal ICeiisington. ... ... 616 

Ronald's Seedling Galande ... 616 

Royal Sovereign 610 

Royide 619 

Scott's Early Red 625 

ecott's Magnate 626 

Scott's Nectar 626 

Scott's Nonpareil 633 

Selby's Cling ; 638 

Serrated. 614 

Serrate Early York 612 

bhanghae 641 

Smooth-leaved Royal George . . 60S 

Bniith's Favorite 633 

Smith's Newingtou 641 

Rosanna 



Pag< 

Smock Freestone 633 

Snow 626 

Steiaart's Late Galandt 609 

Stetson's Seedling. . . , 626 

Strawberry 626 

Stump the World 627 

St George 633 

Stephenson Cling 641 

Superb Royal 616 

Superb 625 

Susquehanna 633 

Sweet Water 613 

Swiss Mignonne 616 

7eto7i de Venus 619 

Tippecanoe 642 

Titus 634 

True Red Magdalen 619 

Tuft's Rareripe , . 634 

Utiigue 614 

Van Zandt's Superb 627 

Vanguard 622 

Veluutee Tardive 622 

Veloutee de Merlet 616 

Violette Hdtive 608 

Violette Ilutivc Grosse 608 

Vineuse de P'romentin 616 

Vineuse 616 

Washington 628 

Washington Red Freestone.. . . 628 

Washington Clingstone 642 

Walter's Early 627 

Walhurton Admirable 627 

Ward's Late Free 627 

Weeping Peach 643 

White Imperial 628 

White-Blossomed Incomparable 628 

White Rareripe 620 

White Melocoton 620 

White Avant 623 

White Blossom 628 

Willo-u Peach 628 

Williamsons New York 638 

Yellow Alberg 634 

Yellow Rareripe 634 

Yellow Admirable 629 

Yellovj Malocoton 632 

Yellow Ilalagatune 632 

Yellow Rareripe 6S4 

Yellow Pineapple 639 

Wold's Freestone 627 

PEARS. 

Abbe Mongein 44S 

Abbe Edouard 4 18 

Abbott 448 

Adams 44S 

Adelaide de Reves 44S 

634 



PEARS. 



ISP 



Page 

A Courte Queue 430 

Ahl Mon Lieu 571 

Alexander 449 

Alexandre Lainbre , . 449 

Almond Pear 406 

Alpha 449 

AUhi'ope Crassane 563 

Amadotte 5G3 

Ambrosia 563 

Amoselle 564 

Amire Joannet 45i) 

Amiral 452 

Amory 451 

Ananas 450 

Ananas de Courtrai 450 

Ananas d'Ete 450 

Ananas cPHiver 532 

Andrewa 451 

Angleterre 563 

Arbre Courbe 452 

Arcliduc d'Ete ? . 450 

Aston Town 563 

Auguste Rover 453 

Autumn Colmar 570 

Autumn Colmar 453 

Aur/nste Van Krans 543 

Badham^s 47 1 

Barry 453 

Bartlett, or Williams's Bonchre- 

ticn 421 

Bartlett 421 

Beati Present 514 

Beau Present d'Artois 563 

Beatichamps 456 

Bcaute de Teroitcren 537 

Belle et Bonne 455 

Belle Epine Dumas 453 

Belle Fondante 454 

Belle Julie 453 

Belle de Bruxelles 664 

Belle Lucrative 439 

Belle Excelhnte 494 

Belle de Noel 499 

Belle Apres Noel 499 

Belle Verfie 514 

Belle de Brissac 456 

Belle Alliance 458 

Belle Anffevine 537 

Belle de Jersey 537 

Belle et Bonne d!Ezee 477 

Belle d'Aout 564 

Belle d^ Brussels 455 

Belle de Flanders 438 

BMissiine Supreme 514 

Bellissime d'Ete 514 

Belli.isime Jargonelle 514 

Belmont 564 

Bi'in Armudi 475 



Pgat 

Benoist ? 455 

Benoits , 467 

Bergamot, Easter 564 

Bergamot, Autumn 565 

Bergamot, Early 565 

Bergamot, Summer 566 

Bergamot, Hampden's £65 

Bergamotte Suisj^e 564 

Bergaraotte d'Hollande 564 

Bergamotte d'Esperen 455 

Bergamotte Heimbourg 455 

Bergamotte Gaudry 455 

Bergamotte Cadette 456 

Bergamotte Leseble 456 

Bergamotte, Gansel's 457 

Bergamotte de Millepieds .... 457 

Bergamotte Crassane 571 

Bergamotte d' Angleterre 565 

Bergamotte d Ete 565 

Bergamotte de Paques 564 

Bergamotte d Hirer 564 

Bergamotte de Bngi 504 

Bergamotte de Toulouse 564 

Bergamotte d'Alencon 564 

Bergamotte de Fougere 564 

Bergamotte Fievee 439 

Bergamotte Sylvange 583 

Bergamotte de la Pentecote. . . . 428 

Bergamotte Sieide 435 

Bergamotte de Solers 48S 

Bergamotte Caprand 456 

Bergamotte Bufo 456 

Bergamotte Sanspareil 476 

Bergamotte Louise 520 

Bergen Pear 453 

Bergoloo 436 

Beurre d'Anjou 423 

Beurre Bosc 426 

Beurre Diel 424 

Beurre Gris d'Hiver Nouveau. . 423 

Boui re, Easter 427 

Beurre Langelier 457 

Beurre Bachelier 458 

Beurre Sterkmans 458 

Beurre Moiie 459 

Beurre Kennes 460 

Beurre Richelieu 460 

Beurre Navez 460 

Beurre Giffard 461 

Beurre, Golden of Bilboa 461 

Beurre Clairgean 463 

Beurre Kossuth 464 

Beurre Berekmans 465 

Beurre Superfin 405 

Beurrii Hardy 466 

Beurre Fougiere 466 

Beurrt Beaulieu 467 

Beurrfc Winter 467 



740 



PEARS. 



Page 

Beurre Spence 466 

Beurre Amande 466 

Beurre Bennert 467 

Beurre Six 46'7 

Beurre Benoist 467 

Beurre Oudinot 467 

Beurre Goubault 468 

Beurre Drapiez 468 

Beurre Soulange 468 

Beurre de Montgeron 468 

Beurre Bretonneau 468 

Beurre de Quenast 468 

Beurre Gens 469 

Beurre Philippe Delfbsse 469 

Beurre Scheidweiller 469 

Beurre Burnicq 469 

Beurre Citron 469 

Beurre d'Elberg 469 

Beurre de Kouing 470 

Beurre Ilamecher 470 

Beurre Duhaunie 470 

Beurre Millet of Angers 470 

Beurre de Brignais 470 

Beurre Leon le Clerc 471 

Beurre, Brown 47 1 

Beurre d'Amanlis 471 

Beurre Duval 472 

Beurre de Nantes 4o7 

Beurre le Fevre 566 

Beurre Boll wilier 566 

Beurre Romain 566 

Beurre Seutin 566 

Beurre Kenrick 566 

Beurre Knox 566 

Beurre Preble 472 

Beurre Colmar 472 

Beurre Van Marum 554 

Beurre, Mollett's Guernsey.. . . 472 

Beurre Ranee 473 

Beurre de Capiaumont 473 

Benrre Nantais 457 

Beurre Blanc de Nantes 457 

Jienrre Gris 47 1 

Beurre Rouge 47 1 

Beurre d'Or 47 1 

Beurre Doree 47 1 

Beurre d'Amboise 471 

Beurre dAmbleuse 47 1 

Beurre du Hoi 47 1 

Beurre 47 1 

Benrre d'Anjou 47 1 

Beurre Vert 471 

Beurre d'Amaulis 471 

Benrre Blanc 436 

Beurre de Fonteiiay 423 

Benrre Gris d'Hiver 423 

Beurre d Angleterre 466 

Beurre Judes 466 

Beurre d'Albret 535 



lieurre Augtcsce Benoit 467 

Beurre, Sterkman's 466 

Beurre Gris dLugon 423 

Beurre Gi-ia Superieur 42? 

Beurre d'Hiver de Bruxelles . . 428 

Beurre Incomparable 424 

Beurre Magnifiqxte 424 

Beurre de Malines 447 

Beurre de Merode 4S1 

Beurre de Pdques 428 

Beurre de la Pentecote 428 

Beurre Picquery 445 

Beurre Rouge 437 

Beurre Roupe 428 

Beurre Sieidle 435 

Beurre Spence 438 

Beurre Roy ale 424 

Beurre d Yelie 424 

Beurre Robin 490 

Bmrre St. Nicholas 493 

Beurre Charneuse 494 

Beurre Sprin 498 

Beurre Bronzee 498 

Beurre d Hardcnpont 5' 'i 

Beurre d''Aremberg 5i 3 

Beurre Ananas n03 

Beurre d'Ausirasie ^ '7 

Beurre Beauchamps 406 

Beurre d Candjron 603 

Benrre de Seninr 577 

Beurre Boucquia 567 

Beurre de Payence 568 

Benrre dHiver 569 

Beurre Piatt 571 

Beurre de Mortefontaine. ..... 566 

Beurre Colmar d'Automne. ... 472 

Beurre Epine 473 

Beurre de Flandre . . 473 

Beurre de Ranz 473 

Beurre dAlencon 664 

Beurye Aurore 473 

Beurre Bieumont 474 

Beurre Romain ? 474 

Benrre de Beaumont 475 

Beurre Blanc de Jersey 475 

Beurre Curte 483 

Beurre Haggerston 620 

Beurre, or Bonne Louise 

dAraudore 520 

Beurre Nrell 526 

Beurre Colmar Gris, dit Prt eel 532 

Beurre d^Argenson 532 

Beurre Audtisson 540 

Beurre Knux ? 563 

Beurre d Angleterre 563 

Beyniont 474 

Bezi de la Motte Alt 

Be 21 des Veterans 56€ 

Beurre Mauxion 472 



FKARS. 



741 



Page 

Bergamotte Fortunee 673 

Bezi de Montigny 474 

Bezi Vaet 475 

Bezi d'Heri 565 

Bezi Royal 665 

Bezi Chaumontelle tres Gros . . 428 

Bezi de Ckmmiontelle 569 

Bezi d Echassey 572 

Bezi V Echasserie 572 

Bezy Gamier 476 

Bezy Sanspareil 476 

Bezy Quessoy d'Ete 476 

Bezy d'Espercn 476 

Bezy de Louvai7i 486 

Bezy d^Enpey-en 455 

Bishop's Thumb 566 

Black Worcester 667 

Black Pear of Worcester 567 

Blaiic-per-ne 676 

Bleccker's Meadow 667 

Bloodgood 428 

Bon Chretien Fondante 477 

Bon Gustave 477 

Bon Chretien, Flemish 567 

Bon Chietien, Spanish 567 

Bon Chretien dJEspagne 567 

Bon Parent 518 

Bon Chretien d'Ete 583 

Bon Chretien Turc 567 

Bonne d'Ezee 477 

Bonne Charlotte 477 

Bonne de Keinzheim 684 

Bonne des Haies 477 

Bonne de Zees 477 

Bonne de Longueval 477 

Bo7ine Boiiffe 457 

Bonne de Longueval 520 

Bonne-eiue 436 

Bonne de Malines 447 

Bonvier 489 

Botivier 518 

Bosch .■ 438 

Bosch Nouvelle 438 

Boschpeer 438 

Bosc^s Flascheiihirne 426 

Bosc Sire 438 

Boston 477 

Boston Eparne 506 

Boucquia 667 

Bouteille 554 

Bouvier 474 

Bourgemester 567 

Braddiclc's Field Standard . .. 622 

Brandy wine 478 

Bretagne le Cour 537 

Brocns Bergamot 457 

Brougliam \ 568 

Brown St. Germain 648 

Calebasse d'Albret . . . 



Pag« 
Buffum 429 

Bujaleuf. . . , 584 

Burnett 568 

Burlingame 568 

Butter Pear 50S 

Butter Pear. 436 

Cabot 478 

Cadillac 668 

Caen de France 478 

Catillac 668 

Calebasse Tougard 568 

Calebasse 568 

Calebasse Double Extra 568 

Calebasse d Hollande 668 

Cartofel 670 

Capucin 568 

Capuchin 568 

Calebasse Delvigne 478 

Calhoun 478 

Calebasse d'Ete 479 

Camerlyn 479 

Canandaigua 479 

Catherine 479 

Cassante de Mai's 479 

Catharine Gardette 479 

Catinka 480 

Capsheaf 480 

Capiuniont 473 

Cambridge Sugar Pear. 6U6 

Canning 428 

Caillot Rosat d'Ete 68S 

Calebasse Bosc 631 

Ccllitc 532 

Chaumontelle d!Ete 514 

Charles d Auiriche 626 

Cliaumontel 569 

Charles Van Hooghten 48u 

Charles Smet. . .^ 48u 

Charles Frederick 480 

Charlotte de Brower 481 

Chancellor 481 

Charles d'Autriche 569 

Chelmsford 569 

Charles of Austria 569 

Chaiomontel tres Ch-os 428 

Church 430 

Chambrette 584 

Citron 481 

Citronenbirne Bomische grosse, 

punctirte 574 

Citron de Septembre 436 

Citron des Carnies 441 

Clara 56^ 

Claire 569 

Clement Doyenne 421 

Clio7i bb'i 

Clinton 569 

Clav 48: 



586 



7«a 

Ooits Bcurre 


Page 
481 


^R8. 

Dana's No. 19 

Dana's No. 16 

Dana's No. 1 

Dallas , 

Dean's 

Deacon Dillen 

Dearborn's Seedling. . . . 

Dechantsbirne . 

De Louvain 

De Sorlus 


P»f< 
486 

... 486 


Colmar 


570 


. . . 522 


Colmar Epine 

Colmar d'Aremberg. . . 

Colmar Neill 

Colmar d'Ete 


570 

570 

569 

. ... 570 


... 486 
.... 436 
.... 490 

.. .431 


Colmar d'Alost 


482 


.... 436 


Colmar Jaminette .... 


513 


486 


Colmar Precoce 


570 

460 


.... 488 


Gohnar Navez 


De Tongres 

De Mott 


488 


Colmar Van Mons ? . . 


550 


546 


Colmar Bosc 


526 


De Vallee 

De ICeinzhtim 


684 


Colmar Oris 


532 


684 


Colmar Hardenpont . . 
Cclmnr Souveraine . . 
Colmar Preiile 


532 

532 

532 

532 

503 


De Bavay 

De la Vault 

De Melon 


486 

42] 

424 


Colmar Doree 

Colmar d^Hiver 


De Vigne Pelone 

De Spoelberg 


498 

658 


Colmar Charnay 

Columbian Virgalieu . 
Colianbia Virgalouse. . 
Collins 


452 

482 

482 

482 


De Maune 


. . 570 


De Lepine 

Des Trois Ihnrs 

Des Nonnes 

Delies d'Alost 

Delices de Charles 

Delices, Van Mons 


.... 536 

. ... 424 
470 


Comprette 

Coymt'ick Wilding. . . . 
Commodore 


670 

570 

570 


482 

487 

. . . . 558 


Colum!)ia 


48'' 


Deliees d' Hardenpont of 
gium 

Delices d'Hardenpont of 
jrers 


Bel- 


Couistock . 


570 


487 


Common Derqamof. . . . 


665 


An- 


Co?nfcsse de Frenol . . 


498 

578 

482 

483 


488 


Compte de Michajix.. . 

ComtcAxed^ Alost 

CoHite Lelieur 


Delepine 


. ... 536 


Desiree Cornelis 

Deux Soeurs 

Desiree Van Mons 

Die Sommer Christebirne 

Diet's Burterbirne 

Diet 

Dillen 


.... 488 

489 


Comte de Paris 


483 


494 


Coiii[)te de liamy 

Comte de Flandro. . . . 
Consoiller de la Cour. . 
Consciller Rauwez 


483 

483 

483 

484 

. 484 


. ... 583 

424 

424 

. . . 424 


Cooke 


Dix 


431 


Coter 


484 


Dingier 

Diamant 

Dickerman 


483 


Copia 

Count Coloma 


671 

445 

488 


457 

. . .. 489 


Cornelis 


Diller 


. . 490 


Corail 


500 


Docteur Lentier 


. . . . 493 


Cormice de Toulon. . . , 


537 

571 


Docteur Bouvier 


. . . . 493 


Crawford 


Docteur Capron 


. . . 493 


Crexane 


571 1 


Dr. Ti'ousseau 

Dorothee Roijale ...... 

Dowlin 

Double Philippe 

Dow 


. . . 493 


Ci'assane 


. . 671 


. 424 


Crassane d'Hiver 

('roft Castle 

Cumberland 


484 

571 

571 

485 

.514 & 685 
581 

578 


... 554 

... 433 

490 


CusliinE; 


Dovenne d'Ete 


. . . 434 


Cui.ise Madame 

Ci/pi-ux Pear 

D Amhre 


Doyenne Sieulle 

Doyenne, White 

Doyenne Boussock. ...... 

Doyenne d'Hiver Nouveavi 

Doyenne, Gray 

Doyenne Goubault 

48i 


. . 43& 
. . 436 
. . 433 


D'Aiiionr 

D' AuKtraKie 

D* Anonas 


571 

513 

.^.^9. 


... 43i 

... 437 


Cross 





PEARS. 



Uh 



Page 

Doyenne Muaque 474 

Doyenne de Juillet 484 

Doyenne d'Hiver d'Alencon. . . 434 

Doyenne Dcfais 492 

Doyenne Downing 492 

Doyenne Rose 57 1 

Doyenne Robin 490 

Doyen Dillen 490 

Doyenne Gris d' Hiver Nouveau 434 

Doyenne Marbre 434 

Doyenne d'Alencon 434 

Doyenne d^ Hiver 428 

Dovenne du Printemps 428 

Doyenne Bouxsouck Notivelle. . 433 

Doyenne 436 

Doyenne Blanc 436 

Doyenne Qahux 437 

Doyenne Bousnotick 437 

Doyenne Gris 437 

Doyenne Bouye .437 

Doyeime Roitx 437 

Doyenne d'Autonine 437 

Doyenne Sterkmans 458 

Dobbel Amandcl 466 

Downham Seedling 505 

.Duchess de Berry (FEte of Bi- 

vort 434 

Duchesse d'Orleans 493 

Duchesse de Berry d'Ete 493 

Ducliesse de Brabant 494 

Duchesse d'Aiigouleme 494 

Duchesse d^Alost 482 

Due de Bourdeaux 453 

Du Pdtre 428 

Dundus 489 

Du Tonnean 537 

Duchesse de Mars 572 

Dunmore 572 

Due de Brabant 494 

Diimortier 495 

Dupuy Charles 495 

Early Denzalonia. 572 

Early Beurre 563 

Early Chaumontelle 441 

Early Snyar 450 

jCarly Queen 578 

Early Catharine 581 

Early Rousselet 581 

Eastnor Castle 57 2 

Echassery 572 

Echasserie 572 

Edwards 572 

Ellnnfioch 565 

Elizabeth, Manning's 496 

Elizabeth Edward's 496 

Elliott Dundas 489 

Eniile d'Heyst 4'J6 

Eiuily Bivort 497 

Doyenne Panache 437 



Pajf« 
Emerald 572 

English Beurre 563 

English Bergamot 565 

English Autumn Bergamot ., . 565 

Enfant Prodigiie 540 

English Bed Cheek 514 

Epine du Rochoir 453 

Epine de Limoges 453 

Epine d'Ete 573 

Episcopal 573 

Epine Rose , 583 

Epine d'Ete 583 

Epine d'Ete Couleur Rose 583 

Epargne 514 

Esperine 498 

Etoicrneau 447 

Eyewood 573 

P'av^ri Musque de Conseiller. . 507 

Feaster 567 

Eer('inand de Meester i 581 

Figue de Naples 498 

FingaVs 565 

Fi7i Or d Hiver 574 

Fig Pear of Naples 498 

Figve d'Alencon 498 

Figue d'Hiver 498 

Fine Gold of Summer 573 

Fin Or d'Ete 573 

Flew de Guignes 542 

Fleur de Neige 500 

Flemish Beauty 438 

Flor.mond Parent 600 

Fondante Mnsquee 573 

Forine de Delices 573 

Fondante 682 

Fondante Pariselle 487 

Fondant du Bois 438 

Fondante d'Automne 439 

Forme de Marie Louise 522 

Fondante du Bois 526 

Fondante de Panisel 532 

Fondante de Mo7is 532 

Fondante de Millot 543 

Fondante des Charneuse 494 

Fondante de Malines 499 

Fondante de Noel 499 

Fondante Van Mons 499 

Fondante Agreeable 499 

Fondante du Cornice 499 

Fondante des Pres 500 

Forelle 600 

Forellen-birne 500 

Forty Ounce 568 

Fortunee 573 

Foster's St. Michael 573 

Franc Real d'Hiver 574 

Franc Real 674 

Frederic de Wiirtemburg. . . . 574 

Fondante D'Albret 535 



744 



FEARS. 



Orey Beurre , . <71 

Gustin's Summer 578 

Guernsey 645 

Gtirle's Beurre 457 

Harrison's Large Fall 675 

Hazel 576 

Hardinpont du Printemps. . . . 473 

Hardenpont (THiver 803 

Hacon's Incomparable 505 

Haddington 506 

Hanover 506 

Harvard 506 

Harvest Pear 450 

Hawe's Winter 506 

Heathcot 507 

Hegerman 506 

Hessel 576 

Heidelberg 567 

Henrietta 609 

Hericart 509 

Hericart de Thury 609 

Henlcel ". 507 

Henry the Fourth 507 

Henri Quatre 507 

Henrietta 508 

Henri Bivort 508 

Holland Bergamot 564 

Hooper s Bilboa 461 

Hosenslienck 608 

Hovey 609 

Howell 510 

Hull 675 

Huntington 511 

Huguenot 575 

Hunt's Connecticut 675 

Imperatrice de France 438 

Incoinparablc 670 

Inconnue la Fare 648 

Inconnue Van Mons 511 

Isambert 47 1 

Isambert le Bon 471 

Ivos' Winter 576 

Ives' Seedling 512 

Ives' Pear '. 512 

Ives' Bergamot 612 

Ives' Virgalieu 612 

Jackman?s Melting 676 

Jackson 612 

Jaqdbirne 672 

Jalousie 576 

Jalousie de Fontenay Vendee. , 512 

Janiinette 613 

Jaqiiin 607 

Janiin 494 

Jardin de Jougers 664 

Jargonelle (English ' 614 

Jean de Witte 51c 

I Jersey Gracioli 615 

Hannoro. 485 | Jargonelle (French) 514 



Page 
Frederick of Wnrtemburg .... 574 

Franc Real d'Ete 582 

Frauzosische Rumelbirne ... 565 

Frankibrd 501 

Fi'cderika Bremer 501 

Franenscheukel 514 

Fulton 501 

Ga7nbier 532 

Gansel's Seckle 502 

Gansel's Late Bergamotte .... 502 

Garde d'Ecosse 574 

General Bosquet 502 

General Canrobert 502 

General Lamoriciere 502 

General Taylor 5u3 

General de Lourrael 503 

Gerardin 503 

Gedeon Paridant 503 

Gendesheim 57 4 

Gilogil 574 

Gile-o-glle 574 

Gibson 451 

Glou-morceau 503 

Glonx Morccaux 503 

Gouln Morceau 603 

Got Luc de Cambron 503 

Golden Beurre 47 1 

Gore's Heathcot 507 

Gracioli of Jersey. 515 

Great Citron of Bohemia .... 574 

Green Pear of Yair 574 

Green Sylvauge 583 

Green Yair 674 

Greet) Sugar 582 

Green Chisel 441 

Green Chisel ? 582 

Cross. 484 

Gros Rousselet d'Aout 505 

Chos Micet d'Ete 582 

Grosse Calebasse of Laugelier. 554 

Grosse Dorothee 424 

Grosse Marie 505 

Grosse Cuisse Madame 614 

Grosse Calebasse 47 2 

Grande Mo?iarque 508 

Groote Mogul. 668 

Grand Soleil 605 

Graslin 605 

Groom's Princess Royal 505 

Gratioli 583 

Gratioli d'Ete 583 

Gratioli di Roma. 583 

Gros Billen 424 

Gray Butter Pear. . 437 

Gray Deans 437 

Gray Doyenne 437 

GracicHse 455 



PEARS. 



145 



Page 

Jilogil 574 

John 578 

Johonnot 515 

Jones' Seedling 515 

Josephine de Malines 516 

Josephine 613 

Josephine 473 

Joannette 450 

Julienne , 516 

Julea Bivort 517 

July Pear 582 

Kartofel 570 

Katzcnkop 668 

Katterii, ... 581 

Kaiserbirne 436 

Kaiser dCAutomne 436 

King Edward's 576 

King's Seedling 576 

Kirtland 440 

Kir Hand's Seedling 440 

Kir Hand' H Seckel 440 

Kirtland^s Beurre 440 

Kingsessing 517 

Knight's Monarch 576 

Knight's SeedUng 576 

Konge 585 

Kronprinz Ferdinand 503 

Kronprinz von Oestreich 503 

La Bonne Malinoise 447 

La Herard 518 

Las Canas 518 

La Fortimee de Paris 573 

La Fortunee de Parmentier. . . 573 

La Juive 518 

Large Sugar 583 

Laura de Glymes 518 

Lawrence 440 

Large Seckel 567 

Le Cure 557 

^Mfch 534 

ueopold I 518 

Leon le Clerc. 618 

Lenawee 519 

Lewis 519 

Lent St. Germain 537 

Leon le Clerc de Laval 676 

Leech's Kingsessing 517 

Leon le Clerc 576 

Liberale 519 

Lieutenant Poidevin 519 

Limon 520 

Little Muscat 577 

Little Musk 577 

Linden d'Automne 503 

Locke 677 

Lockers JVew Beurre 677 

Louise Bonne 577 

Louise Bonne Real 677 



Pag« 

Long Green , . 656 

Lord Cheeney's 664 

Longiie de Narkouta 466 

Louis Bosc 474 

Lodge 520 

Louis Dupont 620 

Louise Bonne of Jersey. ..... 620 

Louise Bojme d'Avranches . . . 520 

Louise Bonne de Jersey 520 

Louis de Busse / 545 

Mansuette 577 

Marie Louise Nova 577 

Martin Sec 577 

March Bergamotte 578 

Mabille 424 

Madeleine, or Citron des Carrnes 441 

Madeleine 441 

Magdelen '141 

Marechal de la C'our 48S 

Marie Louise Nova 483 

Madame Millet 621 

Madame Ducar 522 

Madame Eliza 522 

Malconaitre d'Haspin 622 

Martha Ann 522 

Marie Parent 522 

Marie Louise 522 

Marie Chretienne 522 

Marechal Pelissier 523 

Marianne de Nancy 524 

Marechal Dillen 524 

Mather 624 

Maynard 524 

Madotte 663 

Marie Louise the Second 488 

Maria Nouvelle 631 

Meadow Feaster 567 

Marotte Sucree Jaune 632 

Mr. John 678 

McLaughlin 624 

McVean 678 

Messire Jean.. 578 

Messire Jean- Gris 578 

Messire Jean Blanc 57S 

Messire Jean Dore 578 

Merriweather 550 

Meriam 624 

Medaille 626 

Melin de Kops 424 

Miel cT Waterloo 494 

M chaux 678 

Mllanaise Cuvelier 447 

Mignonne d'Hiver 526 

Millot de Nancy 525 

Mitchell's Russet 625 

Miller's Early 532 

Moccas 678 

Momieur Jean f78 



74S 



PEARB 



Page 

Mt^or-fowl Egg 583 

Monille Bouche, L. H. S 556 

Monsieur le Cure 557 

Mon Dien 57 1 

Monkowthy 466 

MolleWs Guernsey Chaunion- 

telle 472 

Moiiseignexir Affre 525 

Moyamensing 525 

Muscadine 526 

Muskingum 526 

Ihcscat Petit 577 

Muscat Robert 578 

Mush Summer Bon Chretien. . 683 

Musk Robine 578 

Naumkeag 579 

Napoleon 626 

Ne Plus Meuris 627 

New St. Germain 648 

jVe F/us Meuris 324 

Nelis cCHiver 447 

Neiu York Red Cheek 443 

New Frederick of Wurtemburg 468 

Newtown Virgalieu 675 

Niles? 527 

Niell 526 

No. 135 of Van Mons 658 

No. 1599 of Van Mons 566 

No.lO 520 

Nouveau Poiteau 627 

Nouvelle 647 

Noiivelle d'Ouef 436 

Noisette 466 

Noirchain 473 

Ognon 683 

Ognonet 456 

Oliver's Russet 579 

Oiner Pacha 649 

Onondaga 528 

Ontario 629 

Orpheline Colniar 529 

Orange Bergamot 584 

Orange Bergamotte 579 

Orange d'Hiver 579 

Osborne 529 

Osband's Summer 529 

Oswego Beurre 630 

Ott 441 

Oxford Chaumontel 669 

Pailleau 679 

Parkinson's Warden 567 

Faddriiigton 664 

Paddock 530 

Pardee's Seedling 530 

Pardee's No. 2 4S 9 

Parsonage 5S 

Paradise d' Automne 531 

Passe Colmar 682 



Passe Colmar Fpineaux 5*2 

Passe Colma'/ Gris 532 

Passan's du Portugal 532 

Pater Noster 532 

Paquency 633 

Paul Ambre 533 

Petit Corail 600 

Pennsylvania 579 

Perdrcau 581 

Petit Rousselet 581 

Petit Muscat 677 

Peach Pear ... 58S 

Pendleton's Early York 533 

Pengethly 633 

Petre 633 

Philadelphia 634 

Philippe Goes 635 

Philippe de Pdques 428 

Pie IX 635 

Pickering Pear 537 

Pine Pear 436 

Pitt's Prolific 579 

Pitt''s Surpasse Marie 579 

Piatt's Seedling 535 

Plombgastel 546 

Pocahontas 635 

Poire de Rose 683 

Poire-glace 584 

Poire Seutin ? 554 

Poire Rameau ? 566 

Poire Giiillaume 421 

Poire de Simon 436 

Poire Neige 436 

Poire de Seigneur 436 

Poire Monsieur 436 

Poire Davy 438 

Poire d' Amour 57 1 

Poir des Nonnes 470 

Poire d^Amboise 47 1 

Poir de Cadet 456 

Poire Rousselon 636 

Poire de Bavay 486 

Poire de Louvain 486 

Poire Truite 600 

Poire Ananas SOt 

Poire de Tables des Princes. . . 514 

Poire a Gobert 574 

Poire Feche 538 

Poire d'Albret 585 

Poire d' Abondance 536 

Poire de Chasseurs 536 

Poire d'Avril 536 

Poire de Lepine 536 

Poire Ritelle 540 

^oire Sans Peau 542 

Poire de Printemps 544 

Pope's Scarlet Major 580 

Pope's Quaker 580 



U1 



Pound 5:^7 

Poire Prcvost 587 

Poire (le Chypre 581 

Poire a la Peine 578 

Poire Liard 626 

Poire Niell 526 

Princesse Marianne 631 

Precel 632 

Present de Malinea 532 

Pucelle Condcsienne 632 

Pratt 53*7 

Prevost 537 

Princess Maria 680 

Princess of Orange 580 

Princesse d'Orauc/e 680 

Princesse Conquete 680 

Princess Charlotte 680 

Primitive 677 

Princesse de Parme 622 

Prince's Sugar 582 

Prince's Sugar Top 582 

Prince Albert ."T 537 

Pulsifer 538 

Royale 547 

Queen's Pear 578 

Queen of the Low Countries . . 580 

Quillctettc 638 

Quiunipiac 547 

Ivaymond 538 

Rapelje 538 

Rends Seedling 530 

Reading 538 

Rcgintin 632 

Real Jargonelle 514 

Eetour do Rome 539 

Ri igner 436 

Red Doye-nve 437 

Red Beurre 437 

,Rcd Cheelcd Seckel 443 

Red Beurre 47 1 

Red Miiscadel 514 

Red Cheek 514 

Reine des Pays Bas 580 

Rcine Caroline 580 

Richards 540 

Ridelle's 540 

RoHsseletle d'Hiver 577 

Roide Rome 526 

Royal d'Angletem 537 

Roc's Bcrgamotte 640 

Rousselet Esperen 640 

Rousselet Pouble 540 

Rousselet Enfant Predigue . . . 540 

Ropes 541 

Ro.-;abirne 541 

Rousselet Vanderweckea 641 

Rousselet Stuttgart 541 

Rostizer 442 



Rousselet Jainin 489 

Rol de Wiirtemberg 603 

Round Top 554 

Rousselet de Meestcr 681 

Rousselet Hatif. 681 

Rousselet de Rheims 581 

Rousselet 581 

Rosenbirne 683 

Robinson 659 

Robertas Keeping 664 

Royal Tairling 564 

Rusfwiore^s Bon Chrttien 575 

Saint Gernuun, Brande's • 541 

Salisbury Seedling 641 

Sanspeau, or Skinless 542 

Saint Germain de Martin, ,. . 6S2 

Saint Samj)son. 514 

Saint Lambert 514 

Sabine dUEte 514 

Sarah 664 

Satin Vert 673 

St. Germain Blanc 577 

St. Jean Musquee Gh'os 578 

St. Jean Baptiste 546 

St. Michael Archange 646 

St. Vincent de Paul 647 

St. Dorothee 547 

St. Ghislain 547 

St. Andre 548 

St. Germain 648 

St. Germain Gris 548 

St. Germain Jaune 548 

St. Germain, Prince's 548 

St. Menin 549 

St. Denis 581 

St. Germain d'Ete 582 

St. Michael d'Hiver 434 

St. Michael 436 

St. Michel 436 

.Sit. Michel Lore 437 

St. Marc ? 445 

St. Jean 450 

St. JohiCs Pear 450 

St. Nicholas 493 

St. Herblain d'Hiver 664 

Sabine 613 

Schone und Gute 455 

Scotch Bergamot 565 

Sept-en-gueule 677 

Selleck ,. 643 

Serrurier 543 

Seiqneur dEsperin 439 

Seckel 443 

Seckle 443 

Selg7ie.ur dHiver 428 

Sheldon 444 

Shenk^s 508 

Sheppard 54S 



748 



PEARS. 



Page 

Short's St. Germain 582 

Simon Bouvier 543 

Sillimaii's Russet ? 57 '2 

Sieulle 435 

Sic/cp.l ; 443 

Smi\. Vs Bordcnave 520 

SmitlCs Pennsylvania 579 

Smokehouse 508 

Snow Flower 500 

Snow Pear 436 

Solitaire 577 

Souvcraine d!Hv)er 532 

Soldat Laboureur 543 

Souveraine de Priutenips . . . 544 

Boiiveraine d'Ete 545 

Somnier Apothekerbirne 583 

Sommer Oute Christenbir7ie . .. 583 

Spice, or Musk Pear 581 

Sponge 481 

Spice Butter 567 

Spina 567 

Sterling 545 

Stevens' Genesee 545 

Styrian 546 

Styer 546 

Stone 581 

Stannton 457 

Sucre Vert 582 

Sugar Top 582 

Sucree de Hoyerswerda 582 

Sugar of Hoyersworda 582 

Sullivan . . /. 549 

Supreme de Quimper 549 

Surpasse Meuris 549 

Surpasse Crasaane 549 

Summer Thorn 573 

Surpass Maria Louise 679 

Surpasse Meurice 581 

Summer St. Germain 582 

Summer Franc Real 582 

Summer Rose 583 

Summer Bon Chretien 583 

Summer Good Christian 583 

Superfondante 583 

Summer Bell 585 

Summer Portugal 532 

Suerrier d'AiUomiie 543 

Summer Doyenne 434 

Sucree Doree . 526 

Stigar Pear 450 

Supreme 514 

Summer Beauty 514 

Summer Bergamot 565 

Surpasse Virgalieu 550 

Surpasse Virgouleuse 550 

Buzette de Bevay 550 

Swiss Bergamot 564 

Sweet Summer 514 

Vert longue Panache 



pm« 

Swan's Egg 588 

Syckle 443 

Sylvnnche vert d'Hiver 424 

Sylvange 583 

Tarquin de Pyrennees 55C 

Taylor Pear 55C 

Tea 551 

Terling 564 

Theodore Van Mons 551 

Thompson's 552 

Thorp 563 

Thuerlinck 553 

Thorny Rose 583 

Tilliogton 584 

Totten's Seedling 553 

Triomphe de Jodoigne 553 

Triomphe d^Hasselt 554 

Trouve de Montig'ny 474 

Triomphe de Nord 554 

Triomphe de Haslet 554 

Trout Pear 500 

Tvlcr 553 

Tvpon 445 

lidal 514 

Unedales St. Germain 537 

Upper Crust 553 

Urbaniste 445 

Uwchlan 554 

Van Buren 554 

Van Marum 554 

Vallec Franche 584 

Van Mons Leon le Clerc 584 

Virgouleuse 584 

Vanquelin 554 

Van Assche 554 

Van Assene 554 

Va)i Asshe 554 

Valencia 436 

Van Mons Ho. 154 496 

Van Mons, No. 1238 669 

Van Mons, No. 1218 670 

Van Mons 620 

Van Mons, No 889 549 

Vermillion d Ete 514 

Vermilion d'Ete 574 

Verte Longue de la Mayeniie. . 498 

Verte Longue of Angers 555 

Verte Longue ^56 

Vezouziere 556 

Vicar of Winkfield 557 

Vicompte de Spoelberch.. .... 658 

Virgalieu 430 

Virgaloo 436 

Warwick Bergamot 436 

Wayne " 444 

Watcrtown 482 

Waterloo 494 

Watermelon 608 



65« 



PBARS PLUMS. 



US 



Page 

Wadleigh 558 

Walker 558 

Washington 559 

Weisse Herbst Butterbirne. . . . 436 

Wendell 559 

Westcott 560 

Wharton's Early 500 

White's Seedling 660 

Wlnte Bcurre 436 

While Autumn Beurrz 436 

William Edwards' 684 

Williams' Early 561 

William the Fourth 520 

Williams^ s Boncliretien 421 

. Williamson 560 

Willermoz 561 

Wilmington 661 

Wilbur 561 

Wilkinson 561 

Winter Seckel 562 

Winter Nelis 44T 

Winter Orange 579 

Winter Bell 537 

Winter Bergamot 564 

^ Winter Benrre 569 

Wi7iter Virgalieu 570 

^ Winter Vergelieu 491 

Wilhelniine 513 

Windsor 585 

Wiest 560 

Wredow 562 

Wurtemberg 626 

Yat 585 

Yellow Butter 436 

Fori: Bergamot 565 

Ytitte 586 

Zephirin Gregoire 562 

Zephirin Louis Gregoire 562 

Zoar Beauty 562 

Zoar Seedling 562 



Abricotee Rouge 401 

Abricot Vert 362 

A bricotee ie Tours 401 

A bricotee. . 401 

Agen Latte 368 

American Wheat 401 

American Yellow Gage 372 

Amber Primordian 385 

Angelina Burdett 373 

Apple Plum 373 

Apricot : 40- 

Afrir.ot Plum of Tours 401 

Autumn Gage 373 

Azure Hative 402 



PafJ« 

Belgian Purple. . , 873 

Belle de Seplembre 873 

Beefiman^s Scarlet 387 

Bingham 358 

Black Damask 374 

Black Perdrigon 402 

Black Morocco 389 

Black Damson 377 

Black Imperial 374 

Bleecker's Gage 80S 

Bleecker\s Scarlet 387 

Blue Imperatrice 359 

Blue Perdrigon 401 

Blue Gage 402 

Blue Perdrigon 391 

Blue Imperatrice 397 

Blue Holland 403 

Bolmar 371 

Bolmar\ Washington 37 1 

Bradshaw 374 

Brevoort's Purple 402 

BrevoorVs Purple Bolmar .... 402 
Brevoorfs Purple Washington. 402 

Brignole ? ' 405 

Brignole Violette 401 

Bricetta 374 

Bruyn Gage 362 

Bradford Gage 362 

Buel's Favorite 374 

Bury Seedling 360 

Burgnon Gage 362 

Burgundy Prune 374 

Burrettes 374 

Byfield 402 

Caledonian 382 

Catalonian 385 

Chapin's Early 375 

Cherry 375 

Cheston 376 

Cloth of Gold 380 

Columbia 376 

Columbian Gage 376 

Coe's Golden Drop 360 

Coe's Late Red 376 

Coe's Imperial 360 

Common English Sloe 406 

Common Damson 377 

Common Quetsche 393 

Cooper's Large 377 

Cooper'' s Large Red 377 

Coopjgr''s Large American 377 

Corse's Admiral 402 

Corse's Field Marshal 402 

Corse's Nota Bene 377 

Covetche 393 

Cruger's Scarlet 375 

Cruger^s 375 

Crugef's Seedling 37 C 



Auatrian Quesobe 8d4 



rso 



PLUMS. 



Page 

Crnger's Seal let Oage 375 

UAgen 368 

VAmerique Rouge 375 

D'Avoine 385 

Damson 377 

Damask 393 

Damas Gros 393 

Damas Violet Gros 393 

Damas Violet 394 

Damas Vert 3(i2 

Dame Aiibert Violette 394 

Dame Amhert 399 

Dame Amhert Blanche 399 

Dame Amhert Jaune 399 

Dana's Yellow Gage 378 

Daiiphine 362 

De Montfort 378 

De Delice 360 

De Virgin ie 3^5 

Denniston's Superb 361 

Denniston's Albany Beauty. . . 378 

Denniston's Red 378 

Denver^ s Victoria ? 897 

Diamond : 402 

Dictator 403 

Diaprce Rouge 361 

Die Violette Koniiig Claudie, . 368 

Diapree Violette 376 

DomineDull 379 

Dowuton Imperatrice 379 

Double Blossomed Plum 406 

Drap d'Or 379 

Drap d'Or of Esperin 380 

Duane's Purple 380 

Dunmore 380 

Dutch Prune 379 

Dutch Quetzen 379 

Early Cross 380 

Early Royal of Nikita 380 

Early Yellow Prune 381 

Early Scarlet 375 

Early Damson 377 

Early Yellow 385 

Early Moi'occo .... 389 

Early Black Morocco 389 

Early Damask 389 

Early Violet 391 

Early Tours 391 

Early Royal 396 

Egg Plum 399 

Eifrev 403 

Elfr'y's Prune 403 

Eriierald Drop 381 

English Wheat 381 

Fair's Golden Drop 360 

Fellenberg 381 

Flweme 894 



Flushing Gage . . 364 

Fotheringbam , . . 403 

Franklin 371 

Frost Gage 381 

Frost Plum 381 

Fulton 382 

Galbraith 382 

German Gage 359 

German Prune 379 

General Hand 382 

Gifford's Lafayette 403 

Golden Gage 360 

Golden Cherry Plum 376 

Goliath 382 

Gonne's Green Gage 400 

Green Gage 362 

Gh'osse Reine Claude 362 

Grosse Reine 362 

Grosse Luisante 399 

Grove House Purple 403 

Groundacre 382 

Grimwoods Early Orleans.. . . 391 

Gundaker Prune 382 

Gundaker Plum 383 

Guthrie's Topaz 383 

Guthrie's Apricot 383 

Guthrie's Late Green 383 

Gwalsh 403 

Ilartwiss' Yellow Prune 383 

Hampton Court 391 

Henry Clay 384 

Highlander 384 

Holland ^ 403 

Holland Prune 403 

Howard's Favorite 362 

Howell's Early 384 

HowelVs Large 390 

How's Amber 384 

Horse Plum 404 

Hudson Gage 364 

Hulings' Superb 384 

Ickworth Imperatrice 385 

Imperial Gage 364 

Imperial Ottoman 365 

Imperial 394 

Imperial Violet 394 

Bnperiale 394 

Imperial Diadem 361 

Imperiale Violette 894 

Imperiale Rouge 394 

Imperiale Blanche 399 

Imperatrice 359 

Imperairice Violette 393 

Imperatrice Violette Grosse . . 39}} 

Imperatrice Blanche 399 

Isabella 386 

IsletDorth ^-een Gage 86S 



PL CMS. 



tSi 



Italian Prune 

Itcs' Seedling 

Jaune Hat i ve 

Jaune de Catalogue . . , . 

Jefferson 

Jenkin^s Imperial 

Judson 

Keyxer's Plum 

Kirke's 

KniiiliCx No. 6 . 

Kniijhfs Large Prying 

Lady Plum 

Ln Roy ale 

La Lel'icieuse ? 

Large Green Drying.. . 
Large Early Pamson . . , 

Large L<yiig Blue 

Late Bolnier 

Late Yellow Pamson . . 
Lawrence's Favorite . . . 

Laiorence's Gage 

Langdon's Seedling . . . . , 

Leipzic 

Lewiston Egg , 

Little Queen Claude ... 

Little Blue Gage , 

Lombard . . .' , 

Loit'iK Philippe 

Long Scarlet. , 

Lucombe's Nonsuch. . . . 

Madison 

Mamelonnee 



Marten's Seedling 

Maitre Claude 

Mannitig^s Long Blue 

Mamelon Sageret , 

Magnum Bonum , 

Matchless 

McLaugblin 

Meigs , , 

Mirabelle Tardive , 

Mirabelle , 

Mirabelle Petite 

Mirahelle Jaune 

Mirabelle Poable , 

Mirabelle Grosse , 

Miser Plum 

Mimms 

Monroe 

Mon roe Egg , 

Monsieur 

Monsieur Ordinaire , 

Monsieur Hatif 

Monsieur Ilatif de Montmo- 
rency 

Monsieur Tardif 

Montgomery Prune f 

Prmie Pi^msOQ . 



Page 
381 
385 
386 
385 
365 
390 
386 
384 
.386 
385 
387 
386 
.S70 
377 
387 
404 
392 
404 
405 
365 
365 
386 
393 
404 
400 
402 
387 
390 
404 
387 
366 
388 
388 
405 
392 
388 
399 
^76 
366 
388 
388 
388 
388 
388 
379 
379 
375 
361 
389 
389 
390 
390 
391 

391 
398 

387 



Page 
Morocco 389 

Mulberry .... 389 

Myrobolan 375 

Nectarine 39C 

New Early Orleans 391 

New Orleans 391 

New York Purpde 402 

New Golden Prop 360 

New Washington 37 1 

Noire Hative 391 

Old Orleans 390 

Orange 390 

Orange Gage 390 

Orleans . . .' 390 

Orleans Early 391 

Orleans, Smith's 366 

Parsonage 367 

Peach Plum 367 

Peach Plnm 390 

Penobscot 391 

Peoly's Early Blue 4u4 

Petite Reine Claude 400 

Perdrigon Violette 401 

Perdrigon Rouge 405 

Perdrigon Violet 391 

Perdrigon Blanc 405 

Pigeon'' s Heart 394 

Plum de rinde 391 

Pond's Seedling (American) . . 404 

Pond's Seedling (English) 391 

Pond's Purple 404 

Plum of Louvain 392 

Precoce de Bergthold 391 

Precoce de Tours. 391 

Prince's Orange Egg 392 

Prince of Wales 392 

Prince Engelbert 392 

Prince's Orange Gage 408 

Prince's Imperial Gage 364 

Prune, Manning's Long Blue.. 392 

Prune de Louvain 392 

Prune d'Agen 368 

Prune Peche 390 

Prune iIAllemagne 393 

Prune d' (Euf 394 

Prune d'Aliesse 398 

Prune Suisse 398 

Prune Peche 367 

Prune d'Ast 368 

Prune de St. Barnabe 385 

Prune de Brignole 368 

Prime de Bourgoyne 374 

Prune de la St^ Martin 376 

Prune d'' Italia 381 

Prunus Myrobolana 876 

Prunus Gerasifera.. 375 

Purple Gage 368 

878 



PLUMS. 



Page 

Purple Favorite 368 

Purple Eag 394 

Purple Macinum Bonum 394 

Purple Daniaon ol^t 

Purple Magnum Bonum 380 

Quack enboss 393 

Quetsche de Dorelle Nouvelle 

Grand , 393 

Quetsclie, or German Prune . . 393 

Qi-etsche Grosse 393 

QiietRche iV Allemagne Grosse.. 393 

Queen Mother 394 

Qiiee/i Victoria / 397 

Red Magnum Bonum 394 

Red Gage 369 

Red Perdrigou 405 

Ped Damask 390 

Red Qiieeti Mother 394 

Ped Imperial 394 

Red 3Iagnum Bonum. . , 366 

Red Gage 404 

Reine Claude Rouge 394 

Reinc Claude Diaphane 395 

Reine Claude d'October 395 

Reine Claude de Bevay 370 

Reine Claude 362 

Reine Claude Blanche 400 

Reine Petite Espece 400 

Reine Nova 394 

Reizenstein's Yellow Prune. . . 395 

Rhinebeck Yellow Gage 405 

Rhine Claude Violette 368 

Rivers's Early Prolific 395 

River's Early Favorite 395 

River'' s No. 1 395 

River's Early, No. 2 395 

Robe de Sergent 368 

Roche Carbon 361 

Roe's Autumn Gage 373 

R<>yale 370 

Royale de Tours 395 

Rjyale Hativc 396 

Royal Tours 395 

Saint Catherine 396 

Saint Martin's Quetsche 397 

^aint Martin 376 

Huint Martin Rouge 376 

Saint Cloud 382 

Schuyler Gage 37 1 

Schenectady Catherine 397 

Scarlet Gage 404 

Sea or Early Purple 397 

Semiana 397 

Sharp's Emperor 397 

Shiston'« Early 403 

Shailer''s White Damson. 405 

Sheen 403 

iii^iiiiL'se 405 



Page 

Simiana 898 

Small Green Gage 40C. 

St. Maurin 368 

Steer'' s Emperor ..... .<-;.... 882 

Suisse 398 

Sucrin Vert 362 

Super iour Green Gage 364 

Stoeet Damson 404 

Sweet Prime 393 

Swiss Phim 398 

Thomas .-. 898 

Trouvee de Voueche 398 

True Large German Prune. . . 393 

Turkish Quetsche 393 

Vert Bonne 362 

Veritable Imperatrice 359 

Virgin 398 

Violet Perdrigou 401 

Violet de Tours 391 

Violet Perdrigou 366 

Violet Queen Claude 368 

Violet Diaper 376 

Violette Hative 391 

Violette 359 

Virginian Cherry 375 

Washington 371 

Wax 398 

Waterloo 360 

Wentworth 399 

White Imperatrice 899 

White Magnum Bonum 399 

White Apricot 406 

White Perdrigon 405 

White Damson 405 

White Empress . . 399 

While Egg 399 

White Primordian 385 

White Mogul .". 399 

White Imperial. . . .' 399 

White Holland 399 

Wiite Gage 400 

White Prune Damson 405 

White Damascene 405 

White Gage 364 

White Gage 372 

Wilkinson 4<>3 

Wilmofs Green Gage 362 

Wilmot''s New Ch'een Gage . . . 362 
Wilmofs Late Green Gage . . . 362 

Wilmot'^ late Orleans 382 

Woolston's Black Gage 40C 

Yellow Gage, Prince's 372 

Yellow Gage 400 

Yellow Egg 399 

Yellow Magnum Bonum 399 

Yellow Apricot 401 

Yellow Perdrigon 37 9 

Zwituche 3.^3 



Shropshire 378 I Winter Damson 378 

St. James Quetsche, ....... "04 I Wilmots now Early Orleans. 391 



FTRAWBKRRIES. 



763 



BTRAWBERRIES. 

Page 

Abtrdesn Beehive 681 

Jberdeen 682 

Admiral Duudas 672 

Ajax 672 

Alice Maude 672 

American Scarlet 675 

A tkinaoiCx Scarlet 081 

Austrian Scarlet 680 

Bishop's Orange 673 

Bis/iop's New 67 3 

Black Roseberry 679 

Black Prince 672 

Black Imperial , 672 

Blood Five 682 

Boston Pine 669 

British Queen 673 

Brighton Pine 673 

Brewer's Emperor 679 

Buisgoii dex Alps Blanc, ike.. . 684 

Bun's New Pine 670 

Burr's Seedling 673 

Burros Old Seedling 673 

Burr's Stamiuate 673 

Capt. (.'ook 673 

Carolina 682 

C'apcron Royal 684 

Capernn Hermaphrodite 684 

Columbus 679 

Common Roufie 6 S3 

Commim smis Filets 684 

Cox's Seedling 679 

Crescent Seedling 680 

Crimson Cone 670 

Crystal Palace 673 

Cushing 674 

Des Alpes d Fruit Rouge 683 

Des Alpes de Totis les Mois d, 

Fruit Rouge, (kc 683 

Des Alpes de 2'ous les Mois d 

Fruit Blanc, (be 683 

Des Alpes sans Filets 684 

Des Bois a Fruit Rouge 683 

Des Alpes d Fruit Blanc 683 

Deptfbrd Pine 680 

Diadem 674 

Double Bearing 684 

Downton 680 

Due de Brabant 674 

Dundee 680 

Duke of Kent 680 

Dutchberry , 670 

Early Virginia 67 1 

Early Prolific Scarl&t. 680 

Eberlein's Seedling 680 

Elenora 680 

Eliza 680 



Page 

Fnglish Red Wood 683 

Fill-Basket 674 

E\aisier Vert 685 

French Musk Hautbois 684 

Germantown 674 

Genesee 674 

Globe * 681 

Globe Scarlet gso 

Goliath 674 

Grandiflora 682 

Green Strawberry 685 

Green Alpine 685 

Green Pine 685 

Green Wood 685 

GreenweWs New Gia^it 680 

Gi-eenwelP.-i Erench 685 

Grove End Scarlet 681 

Hovey's Seedling 671 

Hooker 675 

Hooper's Seedling 681 

Hudson 675 

Hudson Bay 675 

Huntsman 681 

Imperial Crimson , 675 

Imperial Scarlet 67c 

Iowa 675 

Jenny's Seedling 67 1 

Jenny Lind 675 

Keen's Pistillate 681 

Keen's Seedling 676 

Keen^s Black Pine 676 

Knighfs Seedling 08O 

La Liegoise 681 

Large Early Scarlet 671 

Late Prohtic 681 

Late Scarlet 675 

Le Barou 676 

Lizzie Randolph 681 

Longworth's Prolific 671 

McAvoy's Extra Red 676 

McAvoy^s No. 1 676 

M'Avoy's Superior 67 1 

APAvoy's No. 12 671 

Mayomensing 676 

Mammoth 681 

Melon 681 

Methren Scarlet 676 

Methren Castle 676 

Monroe Scarlet 67 (s 

Mottier's Seedling 681 

Monthly, without Runners. . . . 684 

My ait's Deptford Pine 680 

Myat^s British Queen 073 

Murphy's Child 676 

Musk Hautbois 684 

Necked Pine .' 676 

Newland's Mammoth 683 

Nova Scotia Scarlet 68(? 



^54 STRAWBERRIES — POMEGRANATES— QUINCES KASPBERRHS. 



Page 

Old Pine, or Carolina 08 2 

Old Scarlet Pirn 682 

Old Scarlet 682 

Omer Pacha 677 

Orange Prolific 677 

Orange Hudson Bay 673 

Pidagonian 685 

Peabody's New Hautbois 684 

Pennsylvania 677 

Pine Appl 676 

Bicton Pine 072 

Powdered Pnie 685 

Prince Albert 682 

Prince of Orleans 682 

Prince's Climax 677 

Prince of Wales 677 

Prince's Magnate 677 

Prolific, or Conical 084 

Prolific 682 

Profuse Scarlet 682 

Red Wood 683 

lied Alpine 683 

Rud-Bu.4i Alpine 084 

Bed Monthhj Strawberry 683 

Hieliardson's Early 682 

Piciuirdson's Late 682 

Rival Hudson 677 

Ross's Pli'£nix 677^ 

Roseberry 682 

RotdsKon 684 

Ruby 678 

Scarlet Nonpareil ... 678 

Scarlet Melting 682 

Scarlet Cone 678 

Scott's Seedling 678 

Scotch Pine Apple 670 

Scotch Scarlet 682 

Schneicke's Seedling 67 1 

Schiller 082 

Sir Harry 678 

Southampton Scarlet 076 

Stoddard's Alpine 083 

Swainstone's Seedling 083 

Triumph de Gand 078 

Trollope's Victoria 678 

True Chili 685 

ifuique Prairie 676 

Victoria 678 

Viconitesse Hericart de Thury 670 

Walker's Seedling 672 

Washington 675 

Warreits Seedling 670 

White Wood. J.... 683 

White Alpine 083 

White-Bush Alpine 084 

White Monthly 083 

White Monthly, idthout Run- 
ners ^>84 



Paf« 

Western Queen 679 

Wilson's Albany . . 679 

Willey 679 

Wilmot's Superb 685 

Yellow Chili 686 

Young's Seedling 674 

York River Scarlet 676 



POMEGRANATES. 

Double Red 699 

Double White 699 

Grenadier d Fruit Doux 699 

Sub-acid fruited . . .' 699 

Sweet-fruited 699 

Variegated Flowered 699 

Wild, or Acid-fruited 699 

Yellow-flowered 699 



QUINCES. 

Apple-shaped Quince 653 

Chinese Quince 654 

Coignassier Malifonne 653 

Coignassier de Portugal 653 

Coignassier Pyriforme 053 

Cydonia Japonica 654 

Cydonia Lnsitanica 653 

Cydonier sub v. Pyriform 653 

Cydonia Sinensis 654 

Cydonia v. Maliformis 653 

Japan Quince 654 

Oblong Quince 653 

Orange Quince 053 

Pear-sliaped Quince 653 

Portugal Quince 653 

Pyrns Jiponica 654 

Rea's Seedling 653 

Van Slyke 663 



KASPBERRIES AND BLACKBERRIES. 



1. Raspberries. 

American Red 657 

American Black 658 

Antwerp 657 

Antwerp Red 657 

Antwerp Yellow 657 

Autumnal Raspberries 661 

P>arnet 658 

Belle de Fontenay 661 

Black Rasp'ierry 658 

Brinckle's Orange 660 

I American White (58 



BLACKBERRIES. 



755 



Page 

Brentford Cane 658 

Jiitbus Occidentalis 658 

Biirley 657 

Ciitawissa 661 

Col. Wilder 658 

C<yinmoH Black-Cap 658 

Common Red 657 

Cope 658 

Cornwair s Prolific 658 

CormvaWs Seedling 658 

Cretan Red 658 

Cushing 659 

Double Bearing 661 

Double-Bearing Yellow- ...... 657 

Emily 659 

English Red :... . 657 

Fastollf 659 

Franconia 659 

French 659 

Frambohier a Gros Fruit .... 667 

Fulton 659 

General Patterson 660 

Rowland's Red Antwerp 657 

Knevett's Giant 660 

KnevelVs Antwerp 657 

Late Liber ian 661 

Large Fruited Monthly 661 

Jjarge Red 658 

Lord ExtnontlCs 658 

Magnum Bonum 360 

Merveille do Quatre Saisons. . . 661 

New Red Antwerp 657 

NottiDghani Scarlet 560 



Pag< 

Northumberland Fillbasket 66C 

Ohio Everbearing 662 

Ohio Raspberry 662 

Old Red Antwerp 657 

Orange 660 

Perpetual Bearing 661 

Red Prolific 657 

River's New I^arge Monthly . . 661 

Thimble-Berry 658 

Thunderer 660 

True Red Antwerp 657 

Victoria 662 

Vice-President French 659 

Walker 660 

White Antwerp 657 

Woodward 661 



2. Blackberries. 

Bush Blackberry 66.S 

Dewberry 662 

Dorchester 663 

High Blackberry 663 

Latvian 663 

Low Blackberry 662 

New Rochelle 663 

Newman's Thornless , . . 663 

Rubus Canadensis 662 

Rubus Villosns 663 

Seacor^t Mam^noth 363 

Trailing Blackberry 662 



GENERAL INDEX. 



Mmond, its nativity, 231; uses of, 232; its cultivation, 232; varieties, 238, o.-n» 
mental, 235. 

American Blight, 60. 

Annual pruning of peach trees, 595 (note). 

Aphis, the Woolly, 66. 

Apple, Its history, 56 ; where best naturalized, 57; its uses, 57; its quality, 58; propa- 
gation, 59; grafting, 17; soil and situation for, 59; planting and ciillivation 
of apple orchards, 60 ; the bearing year, 61 ; pruning, 61 ; insects destructive 
to, 62; how to destroy, 63; gathering and keeping, 67; varieties of, 69; for 
ornament or preserving, 228 ; selections for different latitudes, 280. 

Apple Borer, 63. 

Apple Worm, 66. 

Apricot, uses and cultivation of, 235 ; liable to disease, 236 ; curculio fatal to fi'uit, 
236 ; varieties of tree, 236 ; ornamental varieties, 242 ; varieties adapted t»t 
cold climates, 242. 

Ashes, a cure for peach borer, 597. 

Aspect of fruit trees, 50. 

Bark Louse, the, 66. 

Bats, useful as destroyers of insects, 56. 

Bending down limbs, to produce fruitfulness, 34. 

Berberry, description of, 343; its use and culture, 243; varieties of, 248. 

Birds, as destroyers of insects, 65. 

Black Gum, fatal to plum trees, 357. 

Black Walnut, 348. 

Blackberry, culture and varieties of, 662. 

Blight on Apple Trees, 67. 

Budding, 19 ; proper season for, 20 ; rtiield and Ameiicao shield budding, 21 ; reversed 
shield budding, 23; annular budding, 23. 

Butternut, 848. 

Canker Worm, the, 64. 

Caterpillar, 63 ; to destroy, 64. 

Cherry, its history, 244 ; uses of, 245 ; gum of the, 245 ; as shade trees, 246 ; soil and 
situation for, 246; propagation and cultivation, 247; classes of, 24S ; orna. 
mental varieties, 279; selection of as to ripening, 281; hardy kinds, 281. 

Chestnut, 849. 

Chamomile to destroy insects, 54. 

Cider, how to make, 68. 

Citron, the, 695. 

Coal Tar, a remedy for grubs, 54. 

'mpo»Ition for wounds in pruning. 82. 



758 GENERAL INDEX. 

CodUng Moth, 66. 

Crab, wild species of, 57. 

Cranberry, description of and value, 287 ; its culture pio&table, 268. 

Cross-breeding, 9. 

Curculio, 853 ; habits of, 854 ; how to destroy, 355. 

Currant, its history and use, 282 ; propagation and culture, 282 ; rarieties of, 288 

ornamental, 286. 
Curl, the, in peach trees, 604. 
Cuttings, to propagate by, 26. 
Cucumber Bug, the, C86. 
Duration of varieties, 701. 
De CandoUe, remarks on decay of varieties, 708> 
Deep planting to be avoided, 45. 
Disbarking and ringing, 84. 
Eyes, or Buds, to propagate by, 27. 
Fig, its history, 288 ; its secret blossom, 289 ; propagation, 289 ; soil and culture, 389 

oiling the fruit, 290 ; varieties, 291. 
Filbert, varieties of, 349. 
Fire Blight, 412. 
Frozen-Sap Blight, 414. 
French Standard Names, key to, 711. 
Fruit, production of new varieties, 1. 

Fruitfulness increased by root-pruning, 82 ; by bending the limbs, 84. 
Glands of the Peach, 606. 
Gooseberry, description and uses of, 294; propagation and culture, 295; varieties, 298; 

list of new English, 298 ; selection of, for garden, 299. 
Grafting, uses of, 12 ; proper time for, 13 ; scions selected, 13 ; stock for, 18 ; theory of, 
14 ; confined to certain limits, 14 ; its manual operation, 15 ; splice and tongue 
grafting, 15 ; cleft grafting, 17 ; grafting the vine, 18 ; saddle graftinf , 18. 
Giafting Clay, 19. 
Grafting-Wax, 19. 

Graft, its influence on the stock, 26. 

Grape, history of, 299 ; uses and soil, 800 ; propagation, 801 ; culture of foreign, 802 ; 
renewal system, 803 ; cultui-e under glass, without heat, 304 ; soil for vinery, 
804 ; pruning, 805 ; routine of culture, 806 ; thinning the fruit, 806 ; culture 
under glass, with fire-heat, 807 ; construction of vinery, 307 ; the border, 308 ; 
the spur system of pruning, 809 ; diary of Mr. Johnson, 810 ; insects and 
diseases peculiar to, 817 : varieties, 818 ; selection of foreign for cold vinery, 
846. 
G.«pe Beetle, 832. 
Hickory Nut, 848. 
Hybridising, 9 ; limits of, 10. 
Inoculating Fruit Trees, 19. 
Insects, remarks on, 51 ; to destroy by hand-picking, 62 ; larvae, or grubs, "53 ; salt, t 

remedy for, 53 ; to destroy in the winged state, 53. 
Insect BUght, 413. • 

Knight, his mode of raising new varieties, 701 ; his theory on the iecay of varieiies, 7i(l, 
Knots Disease, fatal to plum, 856. 
Layers, propagating by, 28. 
Laying in by the heels, 47. 
Lemons and Limes, 694. 
Lime, a cure for peach-borer, 597. 
Loams, best adapted for plantations, 48 
Longevity of Peach Trees, 695 (note). 
Longworth, Mr. N., his zeal in grape culture, 881. 
Madeira Nut, 348. 
Manure for fruit trees, 45. 

Melon, its history and culture, 686; li-secta attacking, CS6; Persian, culture of, 68Tt 
varieties, 687. 



GENERAL INDEX. 759 

MUdew in grapes, 882. 

Mice, to prevent girdling trees, 710, 

Mollis, how to destroy, 64. 

Mulcliing, 45. 

Mulberry, habits and varieties, 847 ; the ever-bearing, 847 

Nectarine, its history and culture, 644 ; curciilio an enemy to, 644 ; varieties 6-W). 

Noyea, Darling, remarks on the yellows in Peach, 599 (note). 

Nuts, European Walnut, Hickory nut. Filbert, 848 ; Chestnut, 849 ; the Chinquapin, 319 

Olive, history and uses, 695 ; propagation and culture, 696 ; varieties, 697. 

Orange, history and uses, 691 ; eoU and culture, 692 ; insects on, 692 : specific agairst, 
693 ; varieties, 693. 

Peach, its history, 588 ; uses, 590 ; propagation, 591 ; soil and situation, 591 ; pruning, 
593 ; training, 594 ; insects and diseases, 595 ; yellows in, 597 ; symptoms, 
597 : cause, 599 ; remedy for, 603 ; varieties, 604 ; classification of freestones 
and clingstones, 606 ; curious or ornamental varieties, 642 ; selection of choico 
sorts, 643 ; hardy sorts, 643 ; selection for the South, 644. 

Peach Borer, 596 ; remedy for, 596. 

Pear, history of, 407; its nativity, 408; extraordinary specimen of tree, 408; uses of, 
408; gathering and keeping, 409; propagating, 410; soil, situation, and cul- 
ture, 411 ; diseases of, 412; insect blight, etc., 413; selection to ripen in suc- 
cession, 585 ; for cold climates, 585 ; for dwarfs or quince stocks, 585 ; foreign 
varieties, 586. 

Persian Melon, culture of, 687. 

Planting deep, bad eCTects of, 45. 

Plum, history and use, 850 ; propagation and culture, 852 ; soil, 853 ; insects and 
diseases, 858 ; curculio or plum-weevil, 353 ; how to destroy, 854 ; varieties 
classed, 358 ; ornamental varieties, 406 ; selection of choice sorts, 406 ; varie- 
ties, 419. 

Plum Weevil, 853. 

Pomegranate, history and uses, 698 ; propagation and culture, 699 ; varieties, 699. 

Position of fruit trees, 48. 

Potash Wash for fruit trees, 710. 

Preparing soil for fruit-trees, 48. 

Propagation of Varieties, 12 ; by cuttings, 26 ; by layers and suckers, 28. 

Prunes, to make, 851. 

Pruning, to promote growth, 29 ; to induce fruitfulness, 82 ; annual, produces longevity 
in peach trees, 595 (note). 

Quenouille training, 86. 

Quince, its history and use, 651 ; p: opagation, culture, and varieties, 662 ; omaaeatk 
varieties, 654. 

Quince Stocks to dwarf pears, 411. 

Habbits, to prevent girdling trees, 710. 

Raspberry, its habits, uses, and culture, 665 ; varieties, 666. 

Remedies for Blight, 417. 

Renewal Training of Vines, 803. 

Ringing and Disbarking, 34. 

Rivers, Mr., on Root-pruning, 33. 

Root-pruning, 83. 

fait, used to destroy insects, 6S. 

eaddle-grafting. 18. 

Scale Insect on Orange, 692. 

Scions, to select, 18. 

Sea Air, effects of, on fruit trees, 709. 

Seedlings, to raise, 5. 

Bhortening-in, mode of pruning the peach, 88, 

Shellac, for wounds in trees, 82. 

Blug-worm, 419. 

Bmells will drive away winged insects, 58. 

Boil, best for fruit-trees, 48. 



760 GENERAL INDEX. 

Soft Poap, for stems of trees, 710 

Species of Fruit Trees, 3. 

Spurring-in, training the vine, 802. 

Stopping the bearing shoots of the vine, 303. 

Strawberry, history and uses, 664; propagation and soil, 665; njodes of culture, RS3; 

fertile and barren plants, 66T; varieties, 669 ; sorts superseded, 679; Alpiaa 

t.M wood strawberries, 6S3; hautbois strawberries, 684; Chili strawberries, 

6S5 ; green strawberries, 6S5. 
Suckers, propagating by, 29. 

Stocks, for grafting, 13 ; their influence on graft, 24. 
Taking up Trees, 42. 

Thorn, the, good stocks for pear trees, 410. 
Tobacco-Water, remedy for insects, 54. 
Toads destroy insects, 56. 
Training, remarks on, 35 ; its objects, 86 ; conical standards and quenouille training, 

36 ; fan training, 39 ; horizontal training, 40. 
Transplanting, remarks on, 41 ; best season for, 41 ; preparing the places, 43 ; propat 

size for, 46 ; laying in by the heels, 47. 
Trellis, use of, for the vine, 303. 
Trenching, to improve soil, 50. 
Vallies, objectionable for fruit trees, 51. 
van Mons' Theory, 5. 
Varieties, to produce new, 3; tendency to change, 4 ; influence of grafting on, 5; Vic 

Mons' method of raising new, 5 ; cross-breeding, 9 ; propagation of, 12 ; remark* 

on the duration of, 701 ; Knight's theory on the decay of, 702 ; effects of climate 

on, 703 ; to restore decayed, 708. 
Vine, grafting the, 18 ; culture of, 302. 

Vinery, cheap mode of building, 304 ; for fire-heat, 307 ; diary of culture, 310. 
Vineyard Culture, 331. 

Water Melon, its uses, culture, and varieties, 689. 
Wash for stems of fruit trees, 710. 
Weevil, attacks plums, 853. 
Whale-oil Soap, to destroy insects, 54. 
Wild Plum, varieties indigenous, 850. 
Woolly Aphis, the, 66. 

Wounds made in pruning, composition for, 32. 
iTeUowg dbease of, in Peach, 597 ; symptoms, 69^ ; cauae, 689 ; remedy, 6(10, 



